Baby Shower Blueberry Lemon (Printable)

Fluffy sheet cake infused with fresh blueberries and zesty lemon, topped with a light, tangy icing for special moments.

# Components:

→ 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, 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 tossing blueberries

→ Light Lemon Icing

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

# Method:

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 the dry ingredients to the wet ingredients, mixing until just combined.
05 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
06 - Pour the batter into the prepared pan and smooth the top.
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 the light icing evenly over the cooled cake. Let it set before slicing.

# Expert Advice:

01 -
  • It stays impossibly moist thanks to the Greek yogurt, so you can make it the night before without worry.
  • The blueberries burst with flavor but stay intact instead of turning gray and sad like they sometimes do.
  • The icing is barely-there sweetness that lets the lemon shine, not a frosting that overshadows the whole thing.
02 -
  • Room-temperature eggs blend smoothly into the batter while cold eggs will fight you and create lumpy texture that no amount of mixing fixes.
  • Don't thaw frozen blueberries if that's what you're using, they'll bleed and sink like stones if you do.
03 -
  • Measure your lemon juice after zesting so you capture all that fragrant oil from the zest and nothing gets wasted in the process.
  • If your icing looks too thick, add milk one teaspoon at a time instead of dumping in more lemon juice, which will make it taste too sour.
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