Recipe Corner

 

 

Lemon Blueberry Sheet Cake

1 cup unsalted butter, softened
1 ¼ c. sugar
½ c. packed light brown sugar
4 large eggs, room temperature
1 Tbsp. pure vanilla extract
3 cups sifted all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 cup buttermilk
2 Tbsp. lemon zest
½ c. fresh squeezed lemon juice
1 ½ cup frozen blueberries (do not
thaw)
1 Tbsp. all-purpose flour

Preheat oven to 350 degrees. Beat the butter on high until creamy. Add sugars and beat until creamed. Add eggs and vanilla and beat until combined. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low for 5 seconds, then beat in the buttermilk, lemon zest, and lemon juice just until combined. Toss the blueberries with 1 Tbsp. of flour and gently fold into the batter. Batter is extremely thick. Do not overmix as this will cause a tough, dense textured crumb. Pour batter into greased 9×13 pan and bake for 40-45 minutes, until toothpick inserted comes out clean. Let cool completely before frosting.

Cream Cheese Frosting:

8 oz. cream cheese, softened
½ cup salted butter, softened
3 ½ c. powdered sugar
1 to 2 Tbsp. heavy cream
1 tsp. pure vanilla extract

Beat cream cheese and butter until smooth. Add powdered sugar, 1 Tbsp. heavy cream, and vanilla extract; beat until smooth. Add more heavy cream to thin it out if desired. Frost the cooled cake and refrigerate at least one hour before serving.

This is one of my favorite springtime cakes! Topping it with blueberries and lemon zest makes it so pretty!

-Jenna Wood