Flat lay of cake with blueberries and cottage cheese
Desserts

Lemon-Blueberry Sheet Cake

Servings

16

Prep Time

30 mins

Cook Time

1 hrs 20 mins

Total Time

1 hrs 50 mins

Pairs with a chilled Pinot Gris. Zesty lemon and ripe berries mirror the wine’s bright, fruit-forward notes.

Cake Ingredients

  • Cooking spray
  • 2 3/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 cups granulated sugar
  • 2 Tbsp. grated lemon zest, plus
  • 1/3 cup fresh lemon juice (from 2 to 3 lemons)
  • 3 large eggs, at room temperature
  • 1 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 3/4 cup buttermilk, at room temperature

Frosting Ingredients

  • 2 sticks (1 cup) salted butter, at room temperature
  • 1/3 cup blueberry preserves, at room temperature
  • 1 Tbsp. fresh lemon juice
  • 4 cups powdered sugar
  • 1 (6-ounce) container blueberries

Directions

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 to18 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.