Lemon Blueberry Sheet Cake

Lemon and blueberries are a match made in dessert heaven!

This easy sheet cake is bursting with bright lemon flavor, juicy blueberries,
and topped with a creamy lemon frosting.

It’s the kind of dessert that looks impressive but comes together effortlessly—
perfect for parties, potlucks, or when you just want a sweet treat to share.

Your family will love every zesty bite,
and you’ll love how simple it is to make, all in one pan.

For Lemon Blueberry Cake

Lemon Cake Mix – Use a 15.25 oz box of lemon cake mix. No need to prepare it—just use the dry mix.
Vegetable Oil – Adds moisture and helps create a soft, tender crumb.
Water – Lightens the batter and helps blend the flavors.
Fresh Lemon Juice – About 3–4 large lemons, for a bright and zesty flavor.
Eggs – Provides structure and richness.
Lemon Zest – Adds extra lemon flavor and fragrance.
Vanilla Extract – Adds a smooth, sweet flavor that pairs well with the lemon.
Blueberry Pie Filling – Use about half of a 21 oz can to create swirls of juicy blueberries throughout the cake.

For Lemon Cream Cheese Frosting

Cream Cheese – One 8 oz bar, softened. Makes the frosting rich and tangy.
Salted Butter – Adds creaminess and balances the sweetness.
Fresh Lemon Juice – About 1 large lemon, for bright citrus flavor.
Lemon Zest – A little extra zest to boost the lemon flavor.
Powdered Sugar – Sweetens and thickens the frosting to a smooth, spreadable consistency.

Lemon Blueberry Sheet Cake Recipe

Ready to dazzle your guests with a dessert that looks as delightful as it tastes? Dive into this Lemon Blueberry Sheet Cake, where zesty lemon meets sweet blueberries in a dance of flavors, all topped with a luscious lemon cream cheese frosting.

Print Pin

Course: Cake, Dessert

Cuisine: American

Keyword: Lemon Blueberry Sheet Cake Recipe

Prep Time: 15

Cook Time: 25

Chill Time :: 1

Total Time: 1 40

Servings:

Notes

Ingredients:

Lemon Blueberry Cake:

1 (15.25 oz) box of lemon cake mix
1/2 cup vegetable oil
1/2 cup water
1/2 cup freshly squeezed lemon juice (about 3-4 large lemons)
3 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 (21 oz) can blueberry pie filling (use half of the can)

Lemon Cream Cheese Frosting:

1 (8 oz) bar cream cheese, room temperature
1/2 cup (1 stick) salted butter, room temperature
3-4 tablespoons freshly squeezed lemon juice (about 1 large lemon)
2 teaspoons lemon zest
4 cups powdered sugar

Instructions:

Preheat the Oven:
- Heat the oven to 350℉ (177℃).
- Prepare a 9x13 cake pan by either spraying with cooking spray or lining it with parchment paper.
Prepare the Cake Batter:
- In a large mixing bowl, combine the following:
  - Dry lemon cake mix
  - 1/2 cup vegetable oil
  - 1/2 cup water
  - 1/2 cup freshly squeezed lemon juice
  - 3 large eggs
  - 2 tablespoons lemon zest
  - 1 teaspoon vanilla extract
- Use an electric mixer or a stand mixer with a paddle attachment.
- Mix at low speed, then increase as necessary for about 2 minutes, ensuring to scrape the sides and bottom of the bowl for even mixing.
Assemble the Cake:
- Evenly pour the batter into the prepared cake pan.
- Spoon half of the can of blueberry pie filling over the batter in dollops.
- Use a skewer or toothpick to swirl the pie filling into the batter.
Baking:
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely on a wire rack.
Prepare the Frosting:
- In a medium bowl, beat together:
  - 1 bar of room-temperature cream cheese
  - 1/2 cup room-temperature salted butter
- Add:
  - 3-4 tablespoons freshly squeezed lemon juice
  - 2 teaspoons lemon zest
- Gradually beat in 4 cups of powdered sugar, one cup at a time.
- Adjust the consistency with additional lemon juice if needed, one teaspoon at a time.
Frost the Cake:
- Spread the frosting evenly over the cooled cake using an offset spatula.
- Cover and refrigerate for at least 1 hour to set the frosting.
Serving:
- Optionally garnish with lemon slices or additional blueberry pie filling/fresh blueberries before serving.
- Cut the cake into squares and serve chilled.

Storage:

Store the frosted cake in the refrigerator due to the cream cheese frosting. Allow to sit at room temperature for 10-15 minutes before serving to soften slightly.

Note:

Use fresh lemons for juicing and zesting for the best flavor. Do not substitute with bottled lemon juice.

Nutrition

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Can I use frozen blueberries instead of blueberry pie filling?
– Fresh or frozen blueberries won’t give the same juicy swirl effect as pie filling. But if you really want to, toss frozen blueberries with a teaspoon of flour to prevent sinking. Just know the cake might turn out a bit less sweet and juicy!
How do I make the lemon flavor stronger?
– Easy! Add extra lemon zest to both the batter and frosting. You can also mix the zest with sugar before adding to the batter — this helps release those amazing lemon oils.
Can I make this cake ahead of time?
– Absolutely. This is a perfect make-ahead dessert! Bake and frost it a day in advance, then pop it in the fridge. Just let it sit out for 15 minutes before serving so it softens up a bit.
What if I don’t have a lemon cake mix?
– No worries! You can use a vanilla or white cake mix and add extra lemon zest (about 1-2 tablespoons) and an extra tablespoon of lemon juice to boost the lemon flavor.
Does the cake need to be refrigerated?
– Yes, because of the cream cheese frosting, it’s best kept in the fridge. But trust me — it tastes great cold! If you prefer it softer, just let it sit out for a bit before serving.