Baby Shower Blueberry Lemon Cake (Print Version)

Fluffy sheet cake bursting with blueberries and lemon zest, topped with light tangy icing.

# 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, 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 berries

→ Light Lemon Icing

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

# Steps to Follow:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan and line 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. Do not overmix.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
06 - Pour batter into prepared pan and smooth the top with a spatula.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cake in the pan on a wire rack until completely cooled.
09 - In a small bowl, whisk powdered sugar with 1 tablespoon lemon juice and milk until smooth. Add additional lemon juice if needed to achieve a pourable consistency.
10 - Drizzle light icing evenly over cooled cake and allow to set before slicing.

# Additional Tips::

01 -
  • The Greek yogurt keeps it impossibly moist without tasting heavy or overly rich.
  • Blueberries burst when you bite into them, releasing little pockets of tartness that balance the sweet icing.
  • You can have it baked and cooled before your guests arrive because it actually tastes better the next day.
02 -
  • If you thaw frozen blueberries, they will bleed into the batter and turn it an unattractive grayish color, so trust the instruction to use them frozen.
  • The difference between a dry cake and a moist one is actually the yogurt and the oil ratio, so do not swap these for something else just because you have it on hand.
03 -
  • Room temperature ingredients are not just advice, they actually blend together more smoothly and result in a more tender, evenly textured cake.
  • If your icing looks too thick, add lemon juice one drop at a time instead of pouring it in, because it is easier to thin than to thicken.
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