Lemon Sheet Cake with Blueberry Frosting
This moist lemon sheet cake with blueberry frosting is very easy to make. It is topped with cream cheese blueberry buttercream.
Servings: 16 slices
Calories: 299kcal
Ingredients
Lemon Sheet Cake
- ¾ cup Unsalted butter room temperature
- ¼ cup Oil canola or vegetable
- 1 ½ cup White granulated sugar
- 3 Lemons zested
- ¼ cup Lemon juice (2 lemons) freshly squeezed
- ¼ cup Sour cream room temperature
- 4 Large eggs room temperature
- 3 ½ cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 cup Buttermilk room temperature
Blueberry Cream Cheese Frosting
- ¾ cup Unsalted butter slightly cold
- 4 oz Cream cheese room temperature
- 5 cups Powdered sugar sifted
- Pinch of salt
- 1 teaspoon Pure vanilla extract
- ¼ cup Blueberry puree Puree a 6oz container of blueberries.
- 1 teaspoon Heavy cream
- Blueberries and lemon slices for decoration
- Purple food coloring 1 drop optional
Instructions
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 ⅓ of the dry ingredients and half of the buttermilk. Add in another ⅓ 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 ¼ 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.
Notes
Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake
High altitude baking- Add an extra 3 ½ tablespoon of flour.
Make sure all dairy ingredients are room temperature because it will help the rise of the cake. Pull them out 2 hours before baking.
Nutrition
Calories: 299kcal | Carbohydrates: 59g | Protein: 1g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 269mg | Potassium: 41mg | Fiber: 1g | Sugar: 20g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg