This Lemon Blueberry Sheet Cake is the absolute BEST! A moist, tender lemon flavored cake is dotted with fresh, juicy blueberries, and topped with a dreamy cream cheese frosting. It's a super simple cake you can make in no time in just one bowl, and it is perfect for all your summer entertaining!

Jump to:
- Why This Lemon Blueberry Sheet Cake Is The Best!
- Key Ingredients You'll Need
- Step-By-Step Instructions For Baking The Cake
- How To Make The Lemon Cream Cheese Frosting
- Ingredient Substitutions and Variations
- Expert Baking Tips
- Frequently Asked Questions
- Storing and Freezing Instructions
- A quick note about baking in grams...
- More Recipes You May Like!
- Did you make this recipe?
- Best Lemon Blueberry Sheet Cake
Oh my goodness, this lemon blueberry sheet cake is out of this world delicious! Similar to these cookies, a moist, tender cake is flavored with lemon and a speckled with ripe, juicy blueberries.
This is a super duper simple recipe, that can be made in just one bowl, and takes 10 minutes to prepare. Once the cake is baked and cooled, whip up the lemon cream cheese frosting, slather it allllll over the top, and you've got yourself a winning dessert.
Serve this recipe alongside these patriotic cupcakes all summer long for backyard BBQs, Sunday brunch, or even fun holiday picnics! It's easy enough for you to make with the kids, yet delicious enough to share with company. I also made a lemon raspberry version which is to die for!
If cake isn't really your speed, try these incredible Copycat Starbucks Blueberry Muffins! Or if chocolate sounds good instead, give this chocolate blueberry cake a try!
Why This Lemon Blueberry Sheet Cake Is The Best!
- It's super simple to make
- There's no need for a stand mixer
- The cake is moist, tender, and has the softest crumb texture
- It's full of lemon flavor with juicy bursts of fresh blueberries
- The lemon cream cheese frosting is quite literally, the icing on the cake. (you could easily eat it by the spoonful!)
- This sheet cake is perfect for summer parties, brunch, or just fun to make for a weekend bake
Key Ingredients You'll Need
*full ingredients list and measurements can be found in recipe card below*

- Butter: I use butter instead of oil in this sheet cake because I prefer the taste and texture it gives. I typically use salted butter, but unsalted also will work.
- Sugar: You'll need regular granulated sugar for the cake batter. It easily blends into the butter and adds just the right amount of sweetness.
- Eggs: Eggs help form the structure of a cake. They help it rise as well as bind the ingredients together.
- Lemon: How could I make a lemon cake without fresh lemon?! You'll need both the zest and the juice in order to extract the most lemon flavor.
- Flour: Along with eggs, flour also help to form the structure. I use regular all purpose flour, but you *should* be able to also use a 1:1 gluten free flour blend that contains xanthan gum.
- Milk: I prefer to use whole milk when I'm baking cakes because it adds a nice amount of richness. If you don't have whole milk, 2% or almond milk will also work.
- Salt: All great baked goods need some salt to balance out the sweetness.
- Blueberries: It wouldn't be a lemon BLUEBERRY sheet cake without the blueberries! I only like to use fresh blueberries because frozen can add a bit too much water and the color also bleeds once they're folded into the cake batter.
- Cream cheese: You'll need full-fat cream cheese to make the lemon flavored frosting. Here is not the time to use non-fat cream cheese.
- Powdered sugar: When making basic frostings, you always want to use powdered sugar because it blends smoothly into the frosting. Granulated will leave a grainy taste that is unpleasant.
Step-By-Step Instructions For Baking The Cake
STEP ONE: Preheat the oven to 350° and spray a glass 9x13 inch baking pan with non-stick cooking spray
STEP TWO: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) cream together butter and sugar on high until pale in color. About 2 minutes.
STEP THREE: Add eggs, vanilla, and lemon zest to the butter mixture, and mix on medium speed until well incorporated.


STEP FOUR: Add the dry ingredients to the wet ingredients and mix on low just until there are no traces of flour left.
STEP FIVE: Pour milk and lemon juice into the cake batter, and mix until fully combined.
STEP SIX: In a small mixing bowl, toss the blueberries with 5 grams of flour. Add them to the cake batter, and use a rubber spatula to gently fold them in, taking care not to burst any


STEP SEVEN: Pour the lemon blueberry cake batter into your prepared pan, spread it into an even layer, then bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
STEP EIGHT: Carefully remove the pan from the oven and allow the cake to cool completely before spreading on the cream cheese frosting.


How To Make The Lemon Cream Cheese Frosting
STEP ONE: In a medium sized mixing bowl, add the cold cream cheese and butter. Beat on high until smooth and creamy
STEP TWO: To the butter/cream cheese mixture, add in the lemon zest, lemon juice, powdered sugar, and a pinch of salt. Mix on low until the frosting is smooth and creamy
STEP THREE: To a fully cooled sheet cake, use an offset spatula to evenly spread the frosting over top. Decorate as desired, then serve and enjoy!


Ingredient Substitutions and Variations
- Make a gluten free lemon blueberry cake by substituting the all purpose flour with an equal amount of gluten free all purpose flour with xanthan gum
- Make the cake dairy free by using vegan butter and almond milk. Instead of the cream cheese frosting, you can make a vegan lemon buttercream.
- If you don't have blueberries, raspberries or chopped blackberries and strawberries will also work. Just press them lightly with a paper towel to remove excess water!
- Substitute the lemon with orange for an orange blueberry sheet cake
Expert Baking Tips
- Properly measure all ingredients: This is why I list my new recipes in grams! I know it can be frustrating if you're used to cups, but a scale really is the best way to ensure the highest quality baked goods every time.
- Use room temperature ingredients: Using ingredients that are all the same temperature is the best way to make sure you'll get a smooth, silky cake batter.
- Don't over mix: Once you add the dry ingredients to the wet, gluten proteins begin forming in the flour and the more you mix, the tougher they become. You want to mix just until there are no traces of flour, or else your cake will be dense and tough.
- Proper lemon steps: It's easiest if you zest the lemon before juicing it. If you do juice it first, it's still possible to zest, it's just harder
- Let the cake cool completely: Before spread the lemon cream cheese frosting over top of your sheet cake, you'll want to let it cool completely. Otherwise, the frosting will melt and you'll have a glaze (although, that might not be too bad!)

Frequently Asked Questions
I like to use a glass 9x13 inch pan. However, if you don't have one, you can use 2, 8 inch round cake pans.
*Keep in mind, the baking time will vary if you change the material and size of the pan.*
I don't recommend using frozen blueberries because they tend to add water to the batter and the color also bleeds once they're mixed in.
You can prevent blueberries from sinking in a cake by coating them in a little bit of flour before mixing them into the batter!
I personally haven't tested it, but you should be able to substitute the all purpose flour with a 1:1 gluten free all purpose flour that contains xanthan gum.
If possible, I suggest letting the cake batter rest for at least 20 minutes before baking to help hydrate the flour, so that your final product doesn't taste "floury."
Storing and Freezing Instructions
STORING: You can keep any leftovers (with frosting) in an airtight container in the fridge for up to 4 days. If you're sheet cake is unfrosted, you can store it in an airtight container at room temperature for 3-4 days.
FREEZING: If you choose to freeze this lemon blueberry cake, make sure it is unfrosted. Cream cheese frosting does NOT thaw well.
To freeze, wrap the cake tightly in plastic wrap, then in a layer of aluminum foil, and place in a flat layer in the freezer for up to 3 months. Thaw to room temperature, add frosting as desired, then enjoy!

A quick note about baking in grams...
You may notice that most of my newer recipes are given in grams, and that's because it really is the most accurate way to measure and get the best baked good every time.
I try to include cup measurements as well, but I highly suggest ordering a $10 scale, it's really worth it!
More Recipes You May Like!
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it!
PrintBest Lemon Blueberry Sheet Cake
This Lemon Blueberry Sheet Cake is the absolute BEST! A moist, tender lemon flavored cake is dotted with fresh, juicy blueberries, and topped with a dreamy cream cheese frosting. It's a super simple cake you can make in no time in just one bowl, and is perfect for all your summer entertaining!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 20 servings 1x
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cake:
- 226g unsalted butter- room temperature (2 sticks)
- 340g granulated sugar (1 ½ cups)
- 2 large eggs- room temperature
- 1 teaspoon vanilla extract
- 4 teaspoons lemon zest
- 305g all-purpose flour- divided (2 ½ cups)
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 236g whole milk- room temperature (1 cup)
- 20 grams lemon juice (2 tablespoons)
- 200g blueberries (1 cup)
For The Lemon Cream Cheese Frosting
- 170g cold cream cheese (6 ounces)
- 57g room temperature butter (2 ounces)
- 1-2 tablespoon lemon zest (depending on how strong you like it)
- 2 tablespoons lemon juice
- 200g powdered sugar (1 ¾ cups)
- pinch of salt
Instructions
- Preheat the oven to 350° F and spray a glass 9x13 inch baking pan with non-stick cooking spray
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) cream together softened butter and sugar on high until pale in color. About 2 minutes.
- Add eggs, vanilla extract, and lemon zest to the butter mixture, and mix on medium speed until well incorporated.
- To the wet ingredients, add 300 grams of flour, the baking powder, and salt. Then mix on low just until there are no traces of flour left.
- Pour milk and lemon juice into the batter, and mix until fully combined.
- In a clean, small mixing bowl, toss the blueberries with the remaining 5 grams of flour. Add them to the cake batter, and use a rubber spatula to gently fold the berries in, taking care not to burst any
- Pour the lemon blueberry cake batter into your prepared baking pan, spread it into an even layer, then bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully remove the pan from the oven and allow the cake to cool completely before spreading on the cream cheese frosting.
To Make The Frosting:
-
In a medium sized mixing bowl, add the cold cream cheese and butter and beat on high until smooth and cream.
-
To the butter/cream cheese mixture, add in the lemon zest, lemon juice, powdered sugar, and a pinch of salt. Mix on low speed until the frosting is smooth and creamy
-
To the fully cooled sheet cake, use an offset spatula to evenly spread the frosting over top. Decorate as desired, then serve and enjoy!
Notes
- Properly measure all ingredients: This is why I list my new recipes in grams! I know it can be frustrating if you're used to cups, but a scale really is the best way to ensure the highest quality baked goods every time.
- Use room temperature ingredients: Using ingredients that are all the same temperature is the best way to make sure you'll get a smooth, silky cake batter.
- Don't over mix: Once you add the dry ingredients to the wet, gluten proteins begin forming in the flour and the more you mix, the tougher they become. You want to mix just until there are no traces of flour, or else your cake will be dense and tough.
- Proper lemon steps: It's easiest if you zest the lemon before juicing it. If you do juice it first, it's still possible to zest, it's just harder
- Let the cake cool completely: Before spread the lemon cream cheese frosting over top of your sheet cake, you'll want to let it cool completely. Otherwise, the frosting will melt and you'll have a glaze (although, that might not be too bad!)
- Storing: Store frosted cake in an airtight container in the fridge for up to 4 days. Unfrosted cake can stay out at room temperature in a container for 3-4 days.
Keywords: lemon blueberry sheet cake, lemon blueberry cake, sheet cake
Delia says
This was SO yummy! I made this for my dads birthday and it was a hit!
★★★★★
Nicole Radcliffe says
Oh that's so awesome! So glad everyone enjoyed it:)
Cy says
I stumbled upon this after Googling lemon blueberry cake. At first it threw me off since at the top it says breakfast hahaha with the frosting I actually think this is dessert. So I’m glad I kept on and read it.
This cake is wonderful! I like to try cake separately before putting on the frosting so I can taste each part and the cake was YUM!!!!, However, the cream cheese frosting fell flat on flavor for me. I didn’t taste that much lemon, barely any. More of just the cream cheese and it was a bit over powering. After tasting it I did end up adding more lemon but it was still just off. I followed the recipe, I weighed everything that needed to be also. It just must be preference I guess. I wish it was a regular lemon buttercream or even a lemon glaze, which is what I’ll probably make and throw out the other, unfortunately. Either that or eat the cake by itself.
But thanks for the recipe. Again, the cake was delicious!! And for those who are Gluten Free, I used King Arthur’s GF flour blend. Complete thumbs up yummy!!
★★★★
Nicole Radcliffe says
Hi, I'm so glad you enjoyed the cake!
I'm not sure why it's categorized under breakfast, must've been an error on my end! But thank you for bringing that up, I'll go fix that immediately.
As for the frosting, I'm so sorry it wasn't as lemony as you'd like, that sort of stuff is always a personal preference, but if you'd like you could substitute the lemon in the recipe with some lemon curd. That would definitely enhance the lemon flavor 🙂