The BEST Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and topped with fluffy whipped cream cheese frosting. Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix.
Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in blueberries tossed in flour.
Pour into prepared baking pan and bake 35-40 minutes, or until toothpick inserted in middle comes clean.
Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.
Lemon Cream Cheese Frosting:
In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.
Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.
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Lemon Blueberry Cake Using Cake Mix
Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest.
Before baking, fold in 2 cups frozen or fresh blueberries. Bake in 9X13 pan or two 9" cake pans.
When the cake comes out of the oven mix together the lemon glaze. Poke holes into the warm cake and allow lemon drizzle to soak in. Cool completely.
Mix together cream cheese frosting and spread on top, decorating with fresh blueberries.
More helpful tips:
To make a layer cake: Divide batter between two 9 inch cake pans lined with wax paper on bottom. Bake for 20-25 minutes. Poke warm cake layers with holes, drizzle with lemon glaze, and cool completely in pans. Spread the cream cheese frosting in between layers and on top, along with some fresh blueberries.
Tossing fresh or frozen blueberries in 1 tablespoon of flour before baking helps the blueberries stay dispersed throughout the cake and not sink to the bottom.
For best results, always use room temperature eggs, butter, and dairy when baking. This makes the batter come together smoothly and homogeneously.
Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then use.
Make Ahead, Storing, and Freezing
Make Ahead:Lemon Blueberry Sheet Cake, homemade or from a cake mix, may be made up to 2 days ahead of time and store, covered, in the refrigerator. For optimal serving, let it set out to come to room temperature at least an hour before serving. Leftovers:Cover and store in the refrigerator. However, cake is best served at room temperature because it will be less dense. Leave out for 1 hour before serving again. Freezing:Prepare the cake, frost, and cover securely to store in the freezer up to 3 months. Thaw up to 2 days in the refrigerator and garnish with fresh blueberries before serving. Leftover slices may also be frozen. Alternatively, bake the lemon cake and cool completely. Wrap securely to prevent freezer burn and store in the freezer up to 3 months. Thaw on the counter for 2 hours and then top with whipped cream frosting.