Best Lemon Blueberry Sheet Cake

lemon blueberry sheet cake decorated with blueberries and lemon slices.

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4.5 from 2 reviews

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!


Units Scale

For the cake:

  • 226g unsalted butter- room temperature (2 sticks)
  • 340g granulated sugar (1 1/2 cups)
  • 2 large eggs- room temperature
  • 1 teaspoon vanilla extract
  • 4 teaspoons lemon zest
  • 305g all-purpose flour- divided (2 1/2 cups)
  • 2 teaspoons baking powder
  • 3/4 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 3/4 cups)
  • pinch of salt


  1. Preheat the oven to 350° F and spray a glass 9x13 inch baking pan with non-stick cooking spray
  2. 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.
  3. Add eggs, vanilla extract, and lemon zest to the butter mixture, and mix on medium speed until well incorporated.
  4. 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.
  5. Pour milk and lemon juice into the batter, and mix until fully combined.
  6. 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
  7. 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.
  8. 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: 

  1. In a medium sized mixing bowl, add the cold cream cheese and butter and beat on high until smooth and cream.

  2. 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

  3. To the fully cooled sheet cake, use an offset spatula to evenly spread the frosting over top. Decorate as desired, then serve and enjoy!


  • 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.