Nothing says summer more than a fresh lemon cake. It is even better when it’s an easy sheet cake! This lemon sheet cake with blueberry frosting is made from scratch with fresh lemons and blueberries. It is all topped with a blueberry cream cheese buttercream made with a fresh blueberry sauce. This cake is moist, super flavorful, light, and all HOMEMADE!
How To Make Lemon Sheet Cake From Scratch
I actually made this cake 4 times to find the perfect balance of moist cake to flavorful lemon. I wanted a cake that resembled a box cake mix that tasted even better when it’s homemade.
While doing research, I found that the lemon cake box mix uses lemon pudding mix to make it super moist. There aren’t any fresh lemon flavors in a box mix!
I ] made it my mission to get the perfect lemon sheet cake. To do that I used fresh lemon zest, freshly squeezed lemon juice, and lots of eggs.
The key to making this sheet cake super fluffy is to beat the butter with the sugar and lemon zest. Creaming the butter is what gives it the light and airy texture. The rest of the cake you mix on low. Too much air will cause your cake to sink!
Since this a lemon cake, you want to use fresh lemons! Use 2 large lemons and zest them both. Then, take one of the lemons and use a juicer to get freshly squeezed lemon juice.
If you choose to use lemon juice from a bottle, it won’t give as strong of a lemon flavor. Fresh is best!
Cake Flour VS All Purpose Flour
There is actually a big difference between the two! When I first started baking, I didn’t think it would be a big deal if I used all purpose flour instead of cake flour. It actually matters for certain cakes.
Cake flour has less gluten than all purpose flour. Cake flour has a much lighter texture. Since the cake flour has less gluten, it means the cake will be much more moist and tender.
A more tender lemon cake is a must! The whole point of this lemon sheet cake with blueberry frosting is that it is a light and tender cake.
How To Get Lemon Sheet Cake Out Of The Pan
Since you are making a lemon sheet cake, you will need a 9X13 pan.
The best way to get the cake out of the pan is to spray the pan with non-stick baking spray. Then, line the bottom and 2 sides of the pan with parchment paper. Once the parchment paper is in, spray the pan again with the baking spray.
Once the cake is baked, leave it in the pan for 10 minutes. Slowly cooling in the pan, allows the cake to leave the sides of the pan. Then, turn it over onto a cooling rack. Immediately take off the parchment paper.
Since sheet cake is so big, and it can be too flimsy to move. I strongly suggest that once the cake is cooled, wrap it in cling wrap and place it in the freezer.
A cold cake is not only easier to move, it is also easier to decorate. Before you frost the cake, leave it on the counter for 1 hour. Too cold of a cake will mess with the frosting.
Homemade Fresh Blueberry Sauce
Having fresh blueberries in the frosting is so important for the overall flavor of the cake. However, we don’t want blueberry chunks in the frosting! To fix that just make this blueberry sauce, then use it in the frosting.
You can use frozen blueberries (10 oz bag). I prefer to use fresh blueberries, because I feel it gives it more of an OOMPH.
To make it, start by mixing fresh blueberries, sugar, and lemon juice in a saucepan. Then, cook it on medium until the sugar melts. This will take 1-2 minutes. It doesn’t take too long.
Next, use a blender or food processor and blend up the blueberries into a puree. Then, pour it back in the saucepan and cook it until it deepens in color.
Now, grab a strainer and strain the sauce. It should be silky smooth. Then, just discard the thick berries that get left behind.
Make sure the blueberry sauce is cooled completely before adding it into the frosting.
Blueberry Cream Cheese Frosting
A blueberry cream cheese frosting pairs so well with the lemon cake. It also gives it a natural color that is so fun!
The key for this frosting is the cream cheese has to be room temperature. Room temperature cream cheese is a lot easier to whip up so there are not lumps.
Also, you are using slightly cold butter. Leave the butter on the counter for 30 minutes before making the frosting. The butter should be cold to the touch, but you can leave a finger indent on the butter.
Blend the cream cheese on medium using a stand or hand mixer. Once it is creamy and smooth, add in the slightly cold butter. Then, mix again until the butter is smooth with no butter chunks.
Next, add in the sifted powdered sugar. It HAS to be sifted. If you don’t sift the powdered sugar, the frosting can be gritty. It may seem like a lot of powdered sugar, but it is necessary to keep the frosting firm enough.
Then, add in the salt, blueberry sauce, and heavy cream. Blend everything together on low, then turn it up to high and let the mixer run for 4 minutes. The blueberry frosting will turn light in color and in texture.
Once the frosting is ready, place it in the fridge for 15 minutes. This allows for the butter to solidify a bit and makes it a lot easier to decorate the cake.
After it chills there will be a lot of air bubbles. To get rid of them, use a wooden spoon and beat it by hand. After a few minutes it will become smooth and creamy again.
Decorating The Lemon Sheet Cake With Blueberry Frosting
To get the fun texture that I have on this cake, use the back of the spoon and swirl it around. Before you do that, you will need to get an even amount of frosting and smooth it on.
Once the cake is frosted, you can either leave it like that or you can add fresh blueberries, some lemon zest, or even lemon wedges.
How To Store The Cake
You can store the cake cut into slices, or stored whole. Store the cake in an air tight container in the fridge. It will last up to 7 days in the fridge.
You can also store the cake on a cutting board and wrap it in aluminum foil. This method is great if you are going to serve it at a party soon. Only keep the cake on the cutting board for up to 2 days in the fridge.
Can This Cake Be Frozen
Yes! This cake can be frozen. Cut the cake into slices, then wrap each slice in cling wrap. Then, store in an air tight container and freeze it for up to 30 days.
Other Cake Recipes To Try
Lemon Sheet Cake with Blueberry Frosting
Lemon Sheet Cake
- 3/4 cup Unsalted butter room temperature
- 1/4 cup Oil canola or vegetable
- 1 1/2 cup White granulated sugar
- 3 Lemons zested
- 1/4 cup Lemon juice (2 lemons) freshly squeezed
- 1/4 cup Sour cream room temperature
- 4 Large eggs room temperature
- 3 1/2 cups All-purpose flour
- 1 TBSP Baking powder
- 1 tsp Salt
- 1 cup Buttermilk room temperature
Blueberry Cream Cheese Frosting
- 3/4 cup Unsalted butter slightly cold
- 4 oz Cream cheese room temperature
- 5 cups Powdered sugar sifted
- Pinch of salt
- 1 tsp Pure vanilla extract
- 1/4 cup Blueberry puree Puree a 6oz container of blueberries.
- 1 tsp Heavy cream
- Blueberries and lemon slices for decoration
- Purple food coloring 1 drop optional
Lemon Sheet Cake
- Preheat oven to 350°F and spray a 9X13 inch pan with a non-stick baking spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again
- In a medium bowl, sift the flour, baking powder, and salt. Set aside. Zest the lemons in one bowl. Squeeze the lemons for lemon juice in another bowl.
- Using a mixer, beat the butter, oil, and sugar. Beat on high for 3 minutes. It should be very fluffy and light. Add in lemon zest, lemon juice, and sour cream. Mix until combined. Scrape the bowl.
- Add in eggs one at a time and mix until combined.
- Add in 1/3 of the dry ingredients and half of the buttermilk. Add in another 1/3 of the dry ingredients and the rest of the buttermilk. Mix. Then, add the rest of the dry ingredients. Scrape the bowl and mix for another 10 seconds.
- Pour the cake batter into the pan. Bake for 40-48 minutes. Cake is done baking when a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes before transferring to a cooling rack. Allow cake to cool completely before frosting.
Blueberry Cream Cheese Frosting
- Set the butter on the counter for 30 minutes. It should be slightly cold to the touch. While the butter is on the counter, sift the powdered sugar. Use a blender to puree the blueberries. Then, strain through a mesh strainer until only the juice remains. It will equal to 1/4 cup.
- Using a mixer, beat the room temperature cream cheese on medium for 1 minute. Then, add in the butter and beat for 3 minutes. Halfway through beating, scrape the bowl. The butter should be smooth and fluffy with no butter chunks.
- Add in the sifted powdered sugar slowly. Once all combined, scrape the bowl and mix for 10 seconds.
- Add in salt, vanilla, blueberry puree, and heavy cream. Mix on low until it starts to combine, then beat on high for 1-2 minutes.
- Place the frosting in the fridge for 15 minutes. Then, take a wooden spoon and beat the frosting by hand until all air bubbles are smooth.
- Frost the cake. Use the back of a spoon the get the textured look. Top the cake with fresh blueberries and lemon slices.