Blueberry Lemon Sheet Cake with Cream Cheese Glaze
Moist lemon-infused cake studded with fresh blueberries and finished with a tangy cream cheese glaze. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup, melted unsalted butter
- 1 cup whole milk
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 1/2 cups fresh blueberries
- 4 oz, softened cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
- Step 2: In a separate bowl, whisk 3 large eggs, 1/2 cup melted unsalted butter, 1 cup whole milk, 2 tbsp lemon zest, and 3 tbsp fresh lemon juice until well combined.
- Step 3: Pour wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 1/2 cups fresh blueberries, being careful not to crush them.
- Step 4: Pour the batter into a greased 9x13-inch baking pan and smooth the top with a spatula.
- Step 5: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Step 6: Meanwhile, beat together 4 oz softened cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy.
- Step 7: Spread the cream cheese glaze evenly over the cooled cake and slice to serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Blueberry Lemon Sheet Cake with Cream Cheese Glaze take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Blueberry Lemon Sheet Cake with Cream Cheese Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Blueberry Lemon Sheet Cake with Cream Cheese Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blueberry Lemon Sheet Cake with Cream Cheese Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blueberry Lemon Sheet Cake with Cream Cheese Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
