Lemon-Blueberry Sheet Cake
A delightful Lemon-Blueberry Sheet Cake perfect for any occasion, yielding 12-16 servings.
Equipment
- oven
- Mixing bowls
- Whisk
- Stand Mixer
- baking sheet
Ingredients
- 2 Tbsp. cooking spray
- 2 ¾ cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. kosher salt
- 2 cups granulated sugar
- 2 Tbsp. grated lemon zest
- ⅓ cup fresh lemon juice (from 2 to 3 lemons)
- 3 large eggs at room temperature
- 1 cup vegetable oil
- 2 tsp. vanilla extract
- ½ tsp. lemon extract
- ¾ cup buttermilk at room temperature
For the Frosting
- 2 sticks salted butter at room temperature
- ⅓ cup blueberry preserves at room temperature
- 1 Tbsp. fresh lemon juice
- 4 cups powdered sugar
- 1 (6-ounce) container blueberries
Instructions
For the Cake
- Preheat the oven to 350˚F. Spray a 13-by-18-inch rimmed baking sheet with cooking spray.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, combine the granulated sugar and lemon zest and work the zest into the sugar with your fingers.
- Add the eggs to the sugar mixture and whisk until foamy and lighter in color, 1 to 2 minutes.
- Whisk in the vegetable oil, vanilla extract, lemon extract, and lemon juice.
- Gradually stir in the flour mixture, alternating with the buttermilk, whisking well after each addition.
- Transfer the batter to the prepared pan.
- Bake until the cake is lightly golden and a toothpick inserted into the center comes out clean, 16 to 18 minutes, rotating the pan halfway through.
- Let cool completely in the pan on a rack, at least 1 hour.
For the Frosting
- Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute.
- Add the preserves and lemon juice and beat on low speed until just combined, 30 seconds.
- Increase the speed to medium and beat until the butter and preserves are well combined, 1 to 2 minutes.
- Gradually add the powdered sugar and beat on low speed until combined.
- Scrape down the bottom and sides of the bowl, increase the speed to medium and beat until smooth and fluffy, 3 to 4 minutes.
- Spread the frosting evenly over the cake.
- Top with the blueberries.
Nutrition
Serving: 1sliceCalories: 310kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 2mg
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