Baby Shower Blueberry Lemon Cake (Printable Version)

A moist, tangy sheet cake featuring fresh blueberries and bright lemon, topped with a delicate lemon glaze.

# What You'll Need:

→ Cake

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - 1/2 cup vegetable oil
07 - 2 large eggs at room temperature
08 - 1/2 cup plain Greek yogurt or sour cream
09 - 1/2 cup milk
10 - Zest of 2 lemons
11 - 1/4 cup fresh lemon juice
12 - 2 teaspoons pure vanilla extract
13 - 2 cups fresh blueberries
14 - 1 tablespoon all-purpose flour for coating blueberries

→ Light Lemon Icing

15 - 1 1/4 cups powdered sugar, sifted
16 - 1 to 2 tablespoons fresh lemon juice
17 - 1 tablespoon milk

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x13 inch baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, whisk sugar, oil, eggs, Greek yogurt, and milk until smooth. Stir in lemon zest, lemon juice, and vanilla extract.
04 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
05 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
06 - Pour batter into prepared pan and smooth the top surface.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool the cake completely in the pan on a wire rack.
09 - Whisk powdered sugar with 1 tablespoon lemon juice and milk. Add more lemon juice if needed for a pourable consistency.
10 - Drizzle light icing evenly over the cooled cake. Let it set before slicing.

# Expert Tips:

01 -
  • The cake stays impossibly moist for days because of the Greek yogurt trick, which I learned by accident when I ran out of buttermilk one afternoon.
  • Those fresh blueberries don't sink to the bottom if you coat them in flour first, which saves you from that disappointing all-berries-on-top situation.
  • The icing is barely-there sweetness that lets the lemon shine, so it tastes like actual fruit cake and not a sugar delivery system.
02 -
  • If you don't coat frozen blueberries in flour, they absolutely will sink to the bottom and stain the batter purple, which I learned the hard way before my second attempt turned out picture-perfect.
  • The icing needs to be thin enough to drizzle but thick enough to stay visible, and this balance changes based on humidity, so taste as you go and trust your instincts about lemon juice amount.
03 -
  • If you want extra punch, add half a teaspoon of almond extract to the wet ingredients, which makes people ask what that subtle something is without being able to name it.
  • Frozen blueberries work just as well as fresh ones if you absolutely can't find fresh, and they actually prevent the cake from browning too quickly in the oven.
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