Lemon Blueberry Sheet Cake with Lemon Buttercream Frosting
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 1x
Scale
Ingredients
For the cake:
- 3 cups plus 2 tsp all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- ¾ cup buttermilk
- 2 tbsp lemon zest
- ¼ cup lemon juice
- ½ tsp vanilla extract
- 2 ½ cups blueberries, fresh or frozen
For the frosting:
- ¾ cup unsalted butter, softened
- 3 cups confectioners sugar
- 3 tbsp lemon juice
Instructions
- Preheat oven to 350ºF.
- Lightly grease a 9×13-inch baking pan.
- In a bowl add the blueberries and 2 teaspoons of flour and toss to combine.
- In another bowl combine the remaining flour, cornstarch, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sugar.
- Add the vanilla extract, lemon juice, lemon zest, buttermilk, melted butter and oil and beat until combined.
- Add the flour mixture and beat until incorporated.
- Fold in the blueberries.
- Spread the batter into the prepared pan.
- Bake in preheated oven at 350 ºF for 35-40 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter, confectioners sugar and lemon juice, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Spread the frosting over the cooled cake.
Find it online: https://nurturedhomes.com/lemon-blueberry-cake