Lemon Blueberry Sheet Cake
This Lemon Blueberry Sheet Cake is a total crowd-pleaser!
With its bright, citrusy lemon flavor, juicy blueberries, and silky lemon cream cheese frosting, it’s the dessert you’ll want to make for every occasion.
It’s easy, requires just one pan, and is the perfect balance of sweet and tangy.
Whether you’re feeding a crowd or just indulging in a little treat, this cake will hit the spot every time.
Let’s get baking!
For the Cake:
- Lemon Cake Mix – A box (15.25 oz) of lemon cake mix for the base.
- Vegetable Oil – Helps keep the cake moist.
- Water – To mix into the cake batter.
- Fresh Lemon Juice – About 3-4 large lemons to give the cake a bright, citrusy flavor.
- Eggs – Three large eggs to bind the ingredients together.
- Lemon Zest – Adds extra lemon flavor and fragrance.
- Vanilla Extract – For depth of flavor.
- Blueberry Pie Filling – A can (21 oz) of blueberry pie filling for swirls and flavor.
For the Lemon Cream Cheese Frosting:
- Cream Cheese – One bar (8 oz), softened for a smooth and creamy frosting.
- Salted Butter – Half a cup (1 stick), softened, to help create a creamy texture.
- Lemon Juice – 3-4 tablespoons, freshly squeezed, for tanginess.
- Lemon Zest – 2 teaspoons for added flavor.
- Powdered Sugar – Four cups to sweeten and thicken the frosting.
Lemon Blueberry Sheet Cake
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Ingredients
For the Cake:
- 1 box (15.25 oz) lemon cake mix
- ½ cup vegetable oil
- ½ cup water
- ½ cup freshly squeezed lemon juice (from 3-4 large lemons)
- 3 large eggs
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 can (21 oz) blueberry pie filling (you'll only use half)
For the Lemon Cream Cheese Frosting:
- 1 bar (8 oz) cream cheese, softened
- ½ cup (1 stick) salted butter, softened
- 3-4 tbsp freshly squeezed lemon juice (from 1 large lemon)
- 2 tsp lemon zest
- 4 cups powdered sugar
Instructions
1. Prepare the Cake:
- Preheat the oven to 350°F. Grease a 9x13 cake pan or line it with parchment paper.
- Tip: Zest the lemons before squeezing them for the juice.
- In a large mixing bowl, combine the lemon cake mix, vegetable oil, water, lemon juice, eggs, lemon zest, and vanilla extract.
- Beat with an electric mixer on low speed, gradually increasing to medium, for about 2 minutes until smooth. Scrape the sides and bottom of the bowl to ensure everything is mixed evenly.
- Pour the batter into the prepared cake pan and spread it evenly.
- Using a tablespoon, drop spoonfuls of half the blueberry pie filling over the batter. Use a toothpick or skewer to swirl the blueberry filling into the cake.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before frosting.
2. Make the Frosting:
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add 3 tbsp of lemon juice and lemon zest and beat again until fully combined.
- Gradually add the powdered sugar, one cup at a time, beating after each addition. If the frosting is too thick, add more lemon juice, 1 tsp at a time, until you reach your desired consistency.
3. Frost the Cake:
- Once the cake is fully cooled, spread the lemon cream cheese frosting evenly over the top with an offset spatula.
- Cover the pan with plastic wrap or a lid and refrigerate for at least 1 hour to let the frosting set. The cake can also be made ahead and stored in the fridge for up to 24 hours.
4. Serve:
- When ready to serve, garnish with lemon slices, extra blueberry pie filling, or fresh blueberries, if desired.
- Cut into squares and enjoy!
Additional Notes:
- Lemon Amount: You’ll need about 5 lemons for this recipe. Fresh lemon juice is a must; don’t use bottled lemon juice.
- Cake Mix: Use the dry cake mix without preparing it according to the package instructions.
- Leftovers: Store any leftovers in the fridge because of the cream cheese frosting. Let it sit at room temperature for 10-15 minutes before serving to soften it slightly.
Nutrition
Calories: 393kcal | Carbohydrates: 53g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 293mg | Potassium: 139mg | Fiber: 1g | Sugar: 42g | Vitamin A: 377IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg
1. Can I use frozen blueberries instead of fresh?
Yes, you can! Just make sure to toss the frozen blueberries in a bit of flour before adding them to the batter. This little trick helps prevent them from sinking to the bottom of the cake, keeping the texture nice and even.
2. How do I stop the blueberries from sinking?
To avoid sinking, gently toss the blueberries in flour before folding them into the batter. This simple step ensures that the berries stay evenly distributed throughout the cake.
3. Can I use a different frosting instead of cream cheese frosting?
Absolutely! If cream cheese frosting isn’t your thing, you can try a simple lemon glaze made with powdered sugar and lemon juice for a lighter finish. Or, get creative and use a buttercream frosting if you prefer something richer.
4. How should I store the cake, and how long does it last?
Store the cake in an airtight container in the fridge. It’ll stay fresh for about 5 days. If you prefer it a little softer, let it sit at room temperature for 10-15 minutes before serving.
5. Can I make this cake ahead of time and freeze it?
Yes, you can freeze the unfrosted cake! Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to serve, thaw it out and frost it for a delicious treat.
