Moist Star-Spangled Lemon Blueberry Sheet Cake
A moist and flavorful lemon blueberry sheet cake with a creamy homemade frosting, perfect for patriotic occasions or any summer gathering.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon finely grated lemon zest (about 2 lemons)
- ½ cup (120ml) fresh lemon juice (about 2–3 lemons)
- 1 cup (240ml) buttermilk
- ½ cup (120g) sour cream
- 1 ½ cups (225g) fresh blueberries
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened (for frosting)
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice (for frosting)
- 1 teaspoon vanilla extract
- Extra blueberries (for garnish)
- Fresh lemon slices (for garnish)
- Red strawberries or raspberries (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan with butter or nonstick spray, then lightly flour it to prevent sticking.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a mixer, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating fully after each addition.
- Stir in the lemon zest and lemon juice until well distributed.
- Add the dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Mix on low speed until just combined.
- Fold in the sour cream gently with a spatula.
- Toss blueberries in a tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool completely on a wire rack before frosting.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice and vanilla extract, mixing until fluffy and spreadable.
- Spread the frosting evenly over the cooled cake.
- Garnish with extra blueberries, lemon slices, and optional red berries for a star-spangled look.
Notes
Use room temperature ingredients for best results. Toss blueberries in flour before folding to prevent sinking. Do not overmix the batter to keep the cake tender. Let the cake cool completely before frosting to avoid melting. Fresh lemon zest is essential for bright flavor. The cake can be made a day ahead for better flavor. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use plant-based alternatives and coconut yogurt.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Fat: 16
- Carbohydrates: 42
- Protein: 4
Keywords: lemon blueberry cake, sheet cake, moist cake, patriotic dessert, summer dessert, homemade frosting, easy cake recipe