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Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting Recipe

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4 from 12 reviews

This Lemon Blueberry Sheet Cake is a delightful dessert combining moist lemon-flavored cake with swirls of blueberry pie filling, topped with a tangy lemon cream cheese frosting. Perfect for gatherings, the cake offers a bright citrus flavor complemented by sweet blueberries and creamy frosting, baked in a convenient 9×13 inch pan.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake Ingredients

  • 1 box (15.25 oz) 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 can (21 oz) blueberry pie filling

Frosting Ingredients

  • 1 bar (8 oz) 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease a 9×13 inch cake pan with cooking spray or line it with parchment paper for easy removal. Make sure to zest your lemons before juicing for the best flavor.
  2. Mix the Cake Batter: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the lemon cake mix, vegetable oil, water, lemon juice, eggs, lemon zest, and vanilla extract. Start mixing at low speed and gradually increase to medium; beat for about 2 minutes, scraping down the sides and bottom of the bowl to ensure even mixing.
  3. Spread the Batter: Pour and spread the lemon cake batter evenly into the prepared baking pan, smoothing the top with a spatula.
  4. Add Blueberry Pie Filling: Using a tablespoon, drop spoonfuls of blueberry pie filling over the cake batter, using only half the can. Distribute the filling evenly across the surface. Use a skewer or toothpick to swirl the blueberry filling through the batter to create a marbled effect.
  5. Bake the Cake: Place the cake pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely before frosting.
  6. Prepare the Frosting: In a medium mixing bowl, beat the cream cheese and butter together until smooth and creamy. Add 3 tablespoons of lemon juice and the lemon zest, continuing to beat until well combined.
  7. Add Powdered Sugar: Gradually add the powdered sugar one cup at a time, beating well after each addition until the frosting is smooth and creamy. If the frosting is too thick, add additional lemon juice one teaspoon at a time until desired consistency is reached.
  8. Frost the Cake: Spread the lemon cream cheese frosting evenly over the cooled cake using an offset spatula. Cover the cake loosely with plastic wrap or a lid.
  9. Chill the Cake: Refrigerate the frosted cake for at least 1 hour to allow the frosting to thicken and set. The cake can be prepared and refrigerated up to 24 hours before serving.
  10. Serve and Garnish: Before serving, garnish with lemon slices and extra blueberry pie filling or fresh blueberries if desired. Cut the cake into 18 squares and enjoy!

Notes

  • Zest lemons before juicing for maximum flavor in both the cake and frosting.
  • Use room temperature cream cheese and butter for a smooth frosting texture.
  • If frosting becomes too thick, adjust consistency with additional lemon juice sparingly.
  • The cake can be made a day ahead and kept refrigerated to save time.
  • Feel free to garnish with fresh blueberries or lemon slices for a beautiful presentation.

Find it online: https://allcookedup.com/lemon-blueberry-sheet-cake-with-lemon-cream-cheese-frosting-recipe/