Name: Lemon Blueberry Sheet Cake
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
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 (); 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

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Lemon and blueberries are a classic dessert combination! Try my Lemon Blueberry Sheet Cake that is bursting with bright citrus lemon flavor and juicy blueberries and topped with a luscious lemon cream cheese frosting. Everyone will love this easy sheet cake recipe that’s a one pan dessert made in a 9×13 cake pan.

For more lemon blueberry desserts be sure and also make my Lemon Blueberry Banana Bread, Lemon Blueberry Delight, or my Easy Lemon Blueberry Cobbler.

Overhead pic of the cake with blueberries and lemon.

Lemon Blueberry Sheet Cake Recipe With Lemon Cream Cheese Frosting

This lemon blueberry cake recipe is made in a sheet pan, also known as a 9×13 cake pan, and makes for the perfect dessert with a moist lemon cake bursting with fresh lemon flavor & blueberry flavor, and then it’s topped with a lemon frosting.

I love sheet cakes because they’re simple to make, easy to feed a crowd with, and it’s the perfect make ahead dessert for family gatherings, summertime picnics, and BBQ’s. This fluffy lemon cake has the perfect combination of sweet blueberries and the bright citrus flavor of fresh lemon throughout which makes it a hit at summer cookouts with it’s fresh and bright flavor.

My favorite part is that it starts with a lemon cake mix that has some extra ingredients added into it to make it taste ‘homemade’. No need to measure out several different dry ingredients + wet ingredients for this cake, simply dump the cake mix into the mixing bowl!

A picture of a slice of cake with frosting on a white plate.

Ingredients & Substitutions

Lemon Cake Mix
Vegetable Oil
Water : For the best, more pure flavor in the cake use purified or filtered water in the recipe.
Fresh Lemon Juice : I don’t recommend trying to substitute with bottled lemon juice as it doesn’t have the same fresh, bright, citrus flavor of freshly squeezed lemon juice.
Large Eggs
Fresh Lemon Zest : Use a citrus zester, or microplane, to zest the skin of a lemon.
Vanilla Extract
Blueberry Pie Filling : Only use half of the can for the cake – the remaining pie filling can be used as garnish or for serving.
Cream Cheese : For the best flavor I recommend using full-fat cream cheese and not the lite or reduced-fat cream cheese.
Butter : I prefer using salted butter but unsalted butter can be used instead.
Powdered Sugar

How To Make Lemon Blueberry Sheet Cake (Printable Recipe Card)

Preheat the oven to 350 degrees F. Spray a 9×13 cake pan with cooking spray or line with parchment paper.

Using a large mixing bowl with an electric mixer, or use the bowl of a stand mixer with the paddle attachment, beat the lemon cake mix, vegetable oil, water, lemon juice, eggs, lemon zest, and vanilla extract until well combined (about 2 minutes). Start at low speed and increase the speed as needed. Be sure to scrape the sides of the bowl as well as the bottom of the bowl to ensure even mixing.

Evenly spread the lemon cake batter into the prepared cake pan. Use a tablespoon to drop spoonfuls of the blueberry pie filling making sure to distribute it evenly over top of the cake. Use a skewer or toothpick to make swirls in the blueberry pie filling throughout the cake.

Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely on a wire rack before frosting.

Once the cake has cooled make the lemon cream cheese frosting. In a medium bowl beat the cream cheese and butter until smooth and creamy. Add 3 tablespoons of the lemon juice and the lemon zest and mix until well combined. Add the powdered sugar, 1 cup at a time, beating between each addition until smooth and creamy. If the frosting is too thick then add more lemon juice as needed (1 teaspoon at a time).

Spread the frosting evenly over top of the cooled lemon blueberry cake using an offset spatula. Cover the pan with plastic wrap or a lid and let it refrigerate for at least 1 hour before serving so the frosting can thicken and set. The cake can be made and refrigerated up to 24 hours ahead of serving.

When ready to serve, garnish the cake with lemon slices and/or some of the extra blueberry pie filling OR you can garnish each slice before serving. Cut into squares and enjoy!

Storage Instructions For Blueberry Lemon Cake

Store leftover cake inside the refrigerator for up to 7 days. Because of the cream cheese frosting, the cake needs to be stored in the fridge and served chilled from the fridge. Keep the cake in the cake pan and cover the pan with plastic wrap or a lid, or remove individual slices of cake to an airtight container for storage.

Serving Suggestions

The cake can be served as is or add some garnishes such as fresh lemon slices and fresh blueberries. You can also use some of the extra blueberry pie filling to garnish each side before serving.

Can I Make This Into A Blueberry Lemon Layer Cake?

Yes, if you want to make a lemon blueberry layer cake then evenly spread the cake batter between three 9-inch cake pans. Watch the bake time because it probably won’t need as long to bake as the sheet cake does. You will also want to double the frosting recipe, or at least 1.5x it, in order to have enough lemon frosting for the layered cake.

A slice of cake with the cake pan in the background and fresh blueberries.

Tips For Success

You will need about 4 large lemons for the lemon cake and frosting but if they are smaller then purchase 5 lemons to be safe.
Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off the cake.
Refrigerate the frosted cake for at least 1 hour before slicing and serving to allow for a neater presentation and for the frosting to set slightly.
Be cautious not to overmix the lemon cake batter. Overmixing can produce a dense cake rather than a light and fluffy texture. For best results, just mix until thoroughly combined, not more than 2 minutes on medium or medium-high speed.

Lemon Blueberry Sheet Cake (Lemon Cream Cheese Frosting)