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Lemon Blueberry Sheet Cake with Cream Cheese Frosting Recipe

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4.2 from 14 reviews

A vibrant and moist Lemon Blueberry Sheet Cake bursting with fresh lemon flavor and swirls of blueberry pie filling, topped with a creamy lemon cream cheese frosting. Perfect for gatherings or a sweet treat that balances tartness and sweetness in every bite.

Ingredients

Cake:

  • 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 bean paste
  • 1 can (21 oz) blueberry pie filling (use half the can for the cake)

Frosting:

  • 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. Prepare Oven and Pan: Preheat the oven to 350℉. Spray a 9×13 inch cake pan with cooking spray or line it with parchment paper. Zest the lemons before juicing them to capture more flavor.
  2. Mix Cake Batter: In a large mixing bowl, combine the lemon cake mix, vegetable oil, water, lemon juice, eggs, lemon zest, and vanilla bean paste. Beat with an electric mixer on low, gradually increasing speed, until well combined, approximately 2 minutes. Scrape the bowl sides and bottom to ensure even mixing.
  3. Spread Batter and Add Blueberries: Evenly spread the batter into the prepared cake pan. Drop spoonfuls of half the blueberry pie filling over the batter.
  4. Swirl Filling: Use a skewer or toothpick to gently swirl the blueberry filling through the cake batter creating a marbled effect.
  5. Bake the Cake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
  6. Prepare Frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  7. Add Lemon Flavors: Mix in 3 tablespoons of lemon juice and the lemon zest until well blended.
  8. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until frosting is smooth and creamy. If frosting is too thick, add additional lemon juice one teaspoon at a time until desired consistency is reached.
  9. Frost the Cake: Spread the frosting evenly over the cooled cake using an offset spatula.
  10. Chill: Cover the cake with plastic wrap or a lid and refrigerate for at least 1 hour to allow the frosting to thicken and set. The cake can be made up to 24 hours in advance.
  11. Garnish and Serve: Before serving, garnish with fresh lemon slices and/or extra blueberry pie filling or fresh blueberries. Cut into squares and enjoy.

Notes

  • Zest lemons before juicing to maximize lemon flavor.
  • Use room temperature cream cheese and butter for smoother frosting.
  • The blueberry pie filling is only half used in the cake; the remaining can be used for garnish.
  • Chilling the frosted cake helps the frosting set for cleaner serving.
  • You can prepare the cake a day ahead and refrigerate it for convenience.
  • Adjust lemon juice in frosting for desired tartness and consistency.

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