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Lemon Blueberry Sheet Cake

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Ingredients
  

Cake

  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups sugar
  • 2 tbsp lemon zest grated
  • 1/3 cup fresh lemon juice (from 2-3 lemons)
  • 3 eggs room temperature
  • 1 cup oil
  • 2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 3/4 cup buttermilk room temperature

Frosting

  • 2 sticks butter softened
  • 1/3 cup blueberry preserves room temperature
  • 1 tbsp fresh lemon juice
  • 4 cups powdered sugar
  • 1 container blueberries

Instructions
 

Cake

  • Preheat oven to 350℉. Spray a 13x18 inch baking sheet with cooking spray and set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In another large bowl, add sugar and lemon zest. Work the lemon zest into the sugar using your hands to infuse the lemon flavor.
  • Add the eggs to the sugar mixture and whisk together until frothy and light in color (about two minutes). Whisk in oil, vanilla extract, lemon extract, and lemon juice.
  • Gradually stir in flour mixture and buttermilk, alternating between the two, mixing well between each addiiton.
  • Transfer batter to prepared baking sheet. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cake to cool completely for one to two hours before frosting.

Frosting

  • Beat butter using a mixer on medium speed until smooth. Add preserves and lemon juice on low speed until just combined and then increase the speed to medium until butter and preserves are completely combined.
  • Gradually add in powdered sugar on low speed until combined. Scrape down the sides of the bowl and continue to mix on medium speed until all ingredients are well combined, smooth, and fluffy.
  • Spread the frosting evenly over the cake. Top with fresh blueberries.