Blueberry Lemon Sheet Cake with Mascarpone Frosting
Soft, fluffy and refreshing, this blueberry lemon sheet cake is loaded with blueberries and topped with a creamy mascarpone frosting. A must-try Spring dessert!
A Classic Pairing
Blueberry lemon cake is like the younger sibling to chocolate cake. It’s a classic flavor combination that everyone loves (I haven’t met someone that doesn’t like blueberry lemon cake yet) myself included! This blueberry lemon sheet cake is not overly sweet and comes together more easily and quickly than a layered cake. The tartness of juicy blueberries match perfectly with the citrus flavor of lemons and the creaminess of mascarpone cheese.
Ingredients for Blueberry Lemon Sheet Cake
- Milk: Milk moistens this blueberry lemon sheet cake and makes it richer. You can use full fat milk or a plant based milk.
- Greek Yogurt: Like milk, Greek yogurt provides moisture to the batter. Additionally, it adds a nice tangy flavor to the cake. Regular, thinner yogurt will work as well.
- Blueberries: Make sure, you use good quality, juicy blueberries for the best flavor. Both fresh and frozen blueberries work the same. No need to thaw the frozen blueberries before using.
- Lemons: Lemon juice and lemon zest give the cake its characteristic freshness and light flavor. If using waxed lemons, scrub the wax before using. Fresh, organic lemons are recommended for optimal flavor.
- Mascarpone Cheese: Mascarpone cheese has a rich and velvety flavor which makes it the perfect canvas for tart blueberries and zesty lemons. The mascarpone frosting provides balances sweetness and adds up to the overall freshness of the cake. Cream cheese can be substituted for mascarpone cheese as well.
How to make blueberry lemon sheet cake
To prepare the cake batter, start by creaming together butter and sugar and then incorporate eggs. Continue with adding all the wet ingredients and lemon zest. Gradually, mix in the dry ingredients until combined. Fold in the blueberries and spread evenly in a 9×13 inch greased baking pan. Bake until the top of the cake lightly springs back. For the mascarpone frosting, mix together mascarpone cream, powdered sugar, vanilla extract and heavy cream until light and creamy. Frost the cooled cake and top with fresh blueberries, lemon slices and lemon zest. Enjoy!
TIPS FOR SUCCESS:
- Measure Ingredients: I recommend using an electric food scale to accurately measure the ingredients. Measuring cups tend to be incorrect when it comes to ingredients such as flour. Less or more flour can result in a too wet or dense cake.
- Ingredients Temperature: Ensure, all ingredients are at the required temperature. Incorporating cold temperature eggs will result in a lumpy batter and warm heavy cream will make the frosting flat.
- Mixing Time: It’s important to mix butter and sugar for 3 minutes to get that fluffy and airy texture. However, once you add the dry ingredients mix only until just combined. Likewise, when preparing the mascarpone frosting mix on high speed until the frosting comes together and has that silky consistency. Overbeating will affect the texture resulting in a greasy frosting.
- Oven Temperature: Bake in a preheated, calibrated oven for even baking.
- Cooling Time: Allow the sheet cake to completely cool down before frosting. While waiting, pop the mascarpone frosting in the refrigerator. When ready to frost, give it a good stir with a hand whisk.
FAQS
Yes. Leftover frosted cake needs to be refrigerated covered airtightly for up to 5 days. If not frosted, store at room temperature for 3-4 days.
Yes. You can freeze the frosted cake for up to two months wrapped airtightly. You can wrap individual slices or cut in half and place in airtight freezer safe containers. For individual slices, you can also use freezer safe food storage bags. To defrost, let the cake in the refrigerator overnight.
Tossing the blueberries with one tablespoon of flour will prevent them from sinking. Make sure all blueberries are evenly coated with flour and gently fold them into the cake batter.
Blueberry Lemon Sheet Cake for the win!
This blueberry lemon sheet cake should be next in your list! It is pleasing to the mouth, refreshing and perfectly balanced. A rather easy to follow recipe with tips for success will make this cake a family favorite for all seasons. If you give this recipe a try, take some time to leave us a comment below sharing your experience. Happy baking!
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Blueberry Lemon Sheet Cake with Mascarpone Frosting
Equipment
- 1 9×13 inch baking pan
Ingredients
Blueberry Lemon Sheet Cake
- 1 cup Unsalted Butter softened to room temperature
- 1 ½ cups Granulated Sugar
- 4 large Eggs room temperature
- 1 cup Full Fat Milk room temperature
- 1/4 cup Greek Yogurt room temperature
- 2 tsp Pure Vanilla Extract
- 1/4 cup Lemon Juice freshly squeezed
- Lemon Zest from 2 lemons
- 3 cups All-Purpose Flour sifted
- 1 tbsp Baking Powder sifted
- 1/2 tsp Salt
- 1 ½ cups Fresh or Frozen Blueberries coated in flour
Mascarpone Frosting
- 8 oz Mascarpone Cheese cold
- 1 cup Powdered Sugar sifted
- 2 tsp Pure Vanilla Extract
- 1 cup Heavy Cream cold
Garnish
- Fresh Blueberries
- Lemon Slices
- Lemon Zest
Instructions
Blueberry Lemon Sheet Cake
- Preheat oven to 350°F (180C).
- Grease a 9×13 inch baking pan and line with parchment paper. Set aside.
- Using a hand/stand mixer with the paddle attachment on, cream together unsalted butter and granulated sugar on medium speed for 3 minutes until light in color. Scape down the bowl when necessary.1 cup Unsalted Butter, 1 ½ cups Granulated Sugar
- Add the eggs one at a time, incorporating well after each addition. The mixture will look curdled. It's normal.4 large Eggs
- Mix in the milk, Greek yogurt, pure vanilla extract, lemon juice and zest.1 cup Full Fat Milk, 1/4 cup Greek Yogurt, 2 tsp Pure Vanilla Extract, 1/4 cup Lemon Juice, Lemon Zest
- With the mixer running on low, gradually incorporate the sifted all-purpose flour, baking powder and salt until just combined. The batter will be thick.3 cups All-Purpose Flour, 1 tbsp Baking Powder, 1/2 tsp Salt
- Gently fold in the flour coated blueberries into the cake batter using a spatula.1 ½ cups Fresh or Frozen Blueberries
- Pour the batter into the greased pan and distribute evenly all the blueberries. Hit the pan once on the counter top to release any air bubbles.
- Bake for 40-45 minutes until the top of the cake lightly springs back and an inserted toothpick comes out clean with little to no crumbs.
- Remove from oven and let it cool halfway inside the pan. Then transfer to a cooling rack.
Mascarpone Frosting
- As the cake cools down, using a hand/stand mixer fitted with the paddle attachment, cream the mascarpone cheese on medium/high speed until smooth.8 oz Mascarpone Cheese
- With the mixer running on low, add the powdered sugar, vanilla extract and heavy cream. Increase to high speed and beat for 3 minutes.1 cup Powdered Sugar, 2 tsp Pure Vanilla Extract, 1 cup Heavy Cream
- Spread the mascarpone frosting on top of the cake using an offset spatula or the back of a spoon for a textured result.
Garnish
- Garnish with more fresh blueberries, sliced lemons and lemon zest.Fresh Blueberries, Lemon Slices, Lemon Zest
- Cut into slices and serve.
- Enjoy!
Notes
- After adding the eggs, the mixture will look curdled. Do not worry, it will come together once you incorporate the flour.
- The recipe works well with plant based milk too.
- Do not overmix after adding the flour as it will result in a dense cake.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Make Ahead & Storage Instructions: You can make the cake and frosting one day ahead. Store cake airtightly at room temperature and frosting refrigerated.
- Leftover frosted cake needs to be refrigerated covered airtightly. It will keep fresh for up to 5 days. If not frosted, store at room temperature for 3-4 days.
- You can freeze the frosted cake for up to two months wrapped airtightly. You can wrap individual slices or cut in half and place in airtight freezer safe containers. For individual slices, you can also use freezer safe food storage bags. To defrost, let the cake in the refrigerator overnight.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
I made this lemon blueberry sheet cake and it was amazing. Although I cut the recipe in half because I had no room in my fridge & freezer. It tasted so delicious. I love sheet cake recipes. I highly recommend to try this recipe and you won’t be disappointed. Just make sure to put the flour blueberries on top of the batter on the pan so it won’t sink to the bottom. That’s my tip.
Thank you for trying the recipe and sharing your feedback! So glad you enjoyed it!