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.
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: 299kcalCarbohydrates: 59gProtein: 1gFat: 25gSaturated Fat: 13gTrans Fat: 1gCholesterol: 57mgSodium: 269mgPotassium: 41mgFiber: 1gSugar: 20gVitamin A: 679IUVitamin C: 1mgCalcium: 78mgIron: 1mg
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