Home - Desserts - Lemon Sheet Cake with Blueberries and Mascarpone

Lemon Sheet Cake with Blueberries and Mascarpone

5 from 7 community reviews

Did you know you can easily save your favorite recipes? Create an account or log in to get started.

This post may contain affiliate links. Please read my disclosure policy.

A moist lemon sheet cake recipe with creamy lemon glaze and fresh blueberries. Beautiful and easy to make for any occasion.

Blueberry Lemon Sheet Cake with Mascarpone

Who doesn’t love a good sheet cake recipe?

It’s really the perfect party-ready dessert, and takes a lot less time than making cake layers in multiple pans and fussing around with decorating them.

This moist, spongy cake has mascarpone cheese in the batter as well in the lemony icing.

It’s an easy cake to make and so pretty when simply decorated with summer blueberries.

Blueberry Lemon Sheet Cake with Mascarpone

If blueberries aren’t your thing, this lemon sheet cake can be topped with other summer berries like unsweetened blackberries, raspberries or sliced strawberries.

The reason I say unsweetened is because sugar will cause the berries to release their juices onto the pure white glaze — not a tragic detail, but something to keep in mind.

For extra lemony flavor, I added pure lemon extract to the batter which I can promise you makes this cake so fragrant you can smell it across the room.

Blueberry Lemon Sheet Cake with Mascarpone

If you bake the cake one day ahead, just wrap it (without the icing) in plastic and store at room temperature.

I think cake “aged” like this actually improves its texture and taste.

It’s one of those magical baking science things.

Blueberry Lemon Sheet Cake

Tips for making mascarpone lemon sheet cake:

  • Mascarpone cheese is rich and creamy, with a mild tangy flavor. It’s sort of like a cross between cream cheese and sour cream, only with more butterfat.  You can substitute full-fat sour cream for a lighter cake.
  • Bake the cake in a rectangular cake pan that measures 9 x 13-inches. Butter and flour the pan well to prevent sticking, or spray with cooking spray before dusting with flour.
  • A rasp grater (such as a Microplane) makes fine, fluffy lemon zest. You can also use an old-fashioned, inexpensive zester (also known as a channel knife) to make thin, pretty ribbons of lemon zest.

Lemon Sheet Cake with Blueberries and Mascarpone

Karen Tedesco
A light and tender lemon sheet cake topped with a creamy mascarpone glaze and fresh blueberries. So pretty and easy to make!
Print Pin
5 from 7 community reviews
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Desserts
Cuisine Baking
Servings 16 servings



  • 1 tablespoon butter + 2 tablespoons flour, for pan
  • 2 1/2 cups (310 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 eggs, at room temperature
  • 1 1/2 cups (350 g) granulated sugar
  • 1/2 cup (125 ml) olive oil or neutral vegetable oil such
  • 8 ounces (225 g) mascarpone cheese
  • 1/2 cup (125 ml) milk
  • Finely grated zest of 1 lemon
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract, optional


  • 2 cups (240 g) confectioner's sugar
  • 2 tablespoons mascarpone cheese, or heavy cream
  • 2 tablespoons fresh lemon juice


  • 1 cup fresh blueberries
  • Fresh mint sprigs, torn into small pieces
  • Fresh grated lemon zest


Make the cake

  • Heat the oven to 350 (175 C) degrees with the rack placed in the center. Grease a 9 x 13-inch pan with the butter and sprinkle with the flour. Rotate the pan to coat and tap out the excess flour.
  • Whisk together the flour, baking powder and salt in a bowl.
  • In a heavy-duty mixer fitted with the paddle attachment, beat the eggs on medium-high speed just to break them up. Add the sugar and beat 1 or 2 minutes, until thickened and smooth. Pour in the oil in a slow steady stream until the mixture looks emulsified. Add the mascarpone, milk, lemon zest, vanilla and lemon extracts and mix until smooth. 
  • Stir the flour mixture into the batter in two additions, mixing just until the flour is incorporated.
  • Scrape the batter into the prepared pan. Bake 35 - 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack.


  • Combine the sugar and lemon juice in a bowl. Stir in the mascarpone until smooth. Add more sugar if you want a thicker icing, or more lemon juice to thin.
  • Spread the icing on the cooled cake (this is easier if you invert the cake onto a baking sheet, then flip right side up onto another baking sheet). Arrange the blueberries on top and sprinkle with the mint and lemon zest.


Serving: 1g | Calories: 301kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Sodium: 250mg | Potassium: 49mg | Fiber: 1g | Sugar: 20g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

Pin this recipe for later

Lemon Sheet Cake with Blueberries and Mascarpone Glaze
Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

5 from 7 votes (5 ratings without comment)

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe rating

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 512 MB. You can upload: image. Drop files here

You may want to read my commenting policy before joining the conversation.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I love making sheet cakes and this one looks perfect! Lemon and blueberries is such a delicious combo, and the mascarpone cream sounds divine!

    1. Thanks Natalie. I don’t make sheet cakes that often, but it’s a good excuse to have a dessert party!

  2. 5 stars
    this looks absolutely amazing! XO