Lemon Blueberry Sheet Cake

This is such a great cake – tangy and sweet. Perfect for Spring/Summer. The original recipe is from A Baker’s Bookshelf and I made very few changes.

Scale

Cake

1 1/3 cup buttermilk
1/4 cup lemon juice – I used two full lemons but do use this juicer which tends to result in more juice
3 1/4 cup all-purpose flour
1 1/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 tsp finely grated lemon zest (I used as much as I could get from the 2 lemons – prob more than 4 tsp)
4 large eggs – room temperature is beset
1 cup of blueberries
1 T flour

Icing

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Heat Oven to 350°
Line a 9 x 13 baking pan with parchment paper (optional) & lightly spray with vegetable oil. See Notes below for the sprayer.
Combine the buttermilk and lemon juice in a 2 cup measuring container – set aside.
In large bowl, whisk the dry ingredients together (flour, baking powder, baking soda, and salt).
In a separate bowl (I use a Kitchen Aide mixing bowl) blend sugar and lemon zest with a fork, making sure mixed well.
Add the softened butter to the bowl and use the electric mixer to paddle the sugar and butter together until light and fluffy.
Add the eggs one at a time and continue to mix until each one is mixed well before adding the next one.
Reduce the mixer speed to low and add 1/3 of the flour mixture then 1/2 of the buttermilk, repeating until all is combined. Don’t over mix.
Toss the blueberries in 1 T of flour (small bowl) then gently fold into the cake batter. You can also add blueberries to the finished cake.
Pour the batter into the prepared pan and bake for 35 – 40 minutes. (I use a tester to ensure baked throughly).

For the icing

I placed the cream cheese and sour cream in a bowl to mix then added the powdered sugar. I did use a mixer but be careful – powdered sugar is tricky to not fly everywhere 😉
Spread on cooled cake

Serve to your friends (our’s loved it) and enjoy!✝️