Name: Lemon Blueberry Sheet Cake with Lemon Frosting Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: ¾ cup salted butter, room temperature; 2 cups white granulated sugar; 4 large eggs; ½ cup lemon juice; ½ cup plain Greek yogurt; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 ½ cups fresh blueberries; 1 cup unsalted butter, room temperature; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 3 ½ cups powdered sugar

Jump to Recipe· 4.1 from 23 reviews

If you are searching for a delightful dessert that perfectly mixes sweet and tart flavors, look no further than this Lemon Blueberry Sheet Cake with Lemon Frosting Recipe. It’s bursting with juicy fresh blueberries that pop in every bite, and the moist, tender cake is complemented by a luscious, tangy lemon frosting. This recipe is a showstopper for any occasion and will quickly become your new favorite sweet treat to share with friends and family.

Ingredients You’ll Need

The image shows nine ingredients placed neatly on a white marbled surface, arranged mostly in a grid. At the top left is a transparent bowl filled with pale yellow liquid. Next to it on the right is a small wooden bowl holding white powder. To the right of that is a small white bowl with dark brown liquid. Below the bowl with yellow liquid is a white bowl piled high with white powder. Next to it on the right is a white bowl filled with creamy white substance and next to that, a stick of butter wrapped in red and white paper. Below these are a glass bowl with fresh blueberries on the left, a glass bowl of white granulated sugar in the middle, and a glass bowl full of white flour on the right. At the bottom left corner, there is a small white bowl holding four white eggs. All items are arranged clearly and evenly spaced, on the smooth white marbled background. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly simple yet essential to building the bright, tender texture and zingy flavor of this cake. Each element plays a key role, from the fresh blueberries that add juiciness and bursts of color, to the tang of lemon juice mixed both in the cake and frosting.

¾ cup salted butter (room temperature): Provides rich moisture and a tender crumb to the cake.
2 cups white granulated sugar: Sweetens the cake and helps create a delicate texture when creamed with butter.
4 large eggs: Adds structure and richness, making the cake light yet sturdy.
½ cup lemon juice: Infuses a bright, citrusy punch essential to the cake and frosting’s flavor profile.
½ cup plain Greek yogurt: Keeps the cake moist and adds a subtle tang that balances the sweetness.
1 teaspoon vanilla extract: Enhances the overall flavor depth without overpowering the lemon.
2 ½ cups all-purpose flour: Forms the base of the cake, ensuring perfect texture and structure.
1 teaspoon baking powder: Helps the cake rise and become fluffy.
1 teaspoon baking soda: Works with the acidity from lemon and yogurt to lighten the batter.
1 ½ cups fresh blueberries: Adds vibrant pops of sweetness and gorgeous natural color.
1 cup unsalted butter (room temperature) for frosting: Creates a creamy, smooth frosting that melts in your mouth.
2 tablespoons lemon juice for frosting: Keeps the frosting bright and tart, balancing the sweetness.
3 ½ cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.

How to Make Lemon Blueberry Sheet Cake with Lemon Frosting Recipe

Step 1: Prepare Your Oven and Mixing Bowl

Start by preheating your oven to 350°F so it’s ready once your batter is mixed. Grab your large mixing bowl and electric hand mixer or stand mixer to ensure smooth, even mixing throughout.

Step 2: Cream Butter and Sugar

Beat the room temperature salted butter and granulated sugar together for 3 to 5 minutes. This step is crucial because it dissolves the sugar crystals and infuses air to create a light, fluffy texture that lays the foundation for a soft cake.

Step 3: Add Eggs and Wet Ingredients

Slowly add in four large eggs one at a time, whipping for about 2 minutes to fully incorporate, ensuring the batter becomes rich and emulsified. Then mix in the Greek yogurt, lemon juice, and vanilla extract. These ingredients add moisture, body, and zest to the batter, making every bite burst with flavor.

Step 4: Incorporate Dry Ingredients

Gently fold in the flour, baking powder, and baking soda, making sure the batter becomes smooth with no lumps. The baking powder and soda work together with the acidity from the yogurt and lemon juice to ensure your cake rises beautifully and stays moist.

Step 5: Fold in Fresh Blueberries

Take your fresh blueberries and carefully fold them into the batter. This step needs a gentle hand to avoid bursting the berries but ensures they distribute evenly, providing that gorgeous pop of color and juicy sweetness in every slice.

Step 6: Bake the Cake

Pour the batter into your greased 9×13 inch metal baking pan, spreading it evenly with a spatula. Bake in the preheated oven for about 45 minutes, or until the edges turn a lovely golden brown and a toothpick inserted in the center comes out clean. Once baked, allow your cake to cool at room temperature for about 45 minutes. Cooling is key so the frosting will spread beautifully and not melt.

Step 7: Make and Spread the Lemon Frosting

While your cake cools, mix together the frosting ingredients: softened unsalted butter, lemon juice, vanilla extract, and powdered sugar. Whisk until smooth and creamy. Once the cake is completely cooled, spread this luscious frosting evenly on top with a spatula or large spoon. The frosting adds the perfect tangy-sweet finish that complements the cake’s blueberry bursts.

How to Serve Lemon Blueberry Sheet Cake with Lemon Frosting Recipe

A square slice of cake with a thick, smooth white frosting layer on top sits in the center of a white plate. The cake has a light brown base layer beneath the frosting. Around the cake on the plate are scattered dark blue blueberries. Next to the plate, on a white marbled surface, are several thin, yellow lemon slices overlapping each other. In the top right corner, a white rectangular dish holds several whole bright yellow lemons. Nearby, there are golden forks and a light pink checkered cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special presentation, garnish the frosted cake with a few fresh blueberries scattered on top and a light dusting of powdered sugar. Adding a sprig of fresh mint provides a lovely contrast in both color and aroma, making your Lemon Blueberry Sheet Cake with Lemon Frosting Recipe truly eye-catching.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. For brunch or tea time, consider serving alongside a light citrus green tea or a refreshing lemonade to echo the lemon notes in the cake.

Creative Ways to Present

If you want to make your Lemon Blueberry Sheet Cake with Lemon Frosting Recipe stand out at gatherings, try cutting the cake into small squares and serving on decorative plates with lemon zest sprinkled over the frosting. You can even layer slices with extra whipped cream and berries for a quick parfait-inspired presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. The cake will maintain its moist texture, and the blueberries will stay juicy without drying out.

Freezing

You can freeze this cake for up to two months. Wrap the whole cooled cake or individual slices tightly in plastic wrap and then foil before freezing. To defrost, place in the fridge overnight for the best texture retention.

Reheating

If you prefer your cake slightly warm, gently warm individual slices in the microwave for about 10-15 seconds. Be careful not to overheat as the frosting might melt and make the cake too soft. Alternatively, room temperature serves the flavors perfectly balanced.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! However, thaw and drain them well before folding into the batter to prevent excess moisture that can make the cake soggy.

Is Greek yogurt essential or can I substitute it?

Greek yogurt adds moisture and a slight tang which brightens the cake. If you don’t have it, sour cream is a great substitute, or you can use plain yogurt, but be sure to strain it if it’s very runny to avoid thinning the batter.

How can I make this cake gluten-free?

Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Adding a teaspoon of xanthan gum can improve texture if your blend doesn’t already contain it.

Can I make the frosting less sweet?

Yes, reduce powdered sugar by a bit and balance with an extra teaspoon of lemon juice. Taste as you go to find the ideal mix of sweet and tart for your palate.

What is the best way to serve this cake for a party?

Slice it into small squares to make it easy for guests to enjoy. Adding fresh garnishes like blueberries or edible flowers creates a show-stopping dessert table centerpiece.

Final Thoughts

This Lemon Blueberry Sheet Cake with Lemon Frosting Recipe is a delightful taste of sunshine that’s guaranteed to brighten any day. The perfect balance of moist cake, juicy blueberries, and tangy frosting will make it a star dessert at your next gathering. Trust me, once you make it, you’ll want to share this favorite with everyone you know. So go ahead, bake it, savor it, and spread the joy!