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!
Equipment
- 1 9x13 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 9x13 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.
Nutrition
Calories: 444kcalCarbohydrates: 48gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 110mgSodium: 191mgPotassium: 104mgFiber: 1gSugar: 29gVitamin A: 872IUVitamin C: 3mgCalcium: 111mgIron: 1mg
Tried this recipe?Let us know how it was!