Lemon-Blueberry Sheet Cake
There’s one word to describe this cake: AMAZING! It’s easy and delicious. Pair it with the 2024 Lolati Rosé of Grenache for a summertime treat.
INGREDIENTS
Cake:
Vegetable shortening, for greasing pans
1 cup (8 oz.) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. baking soda
3 cups plus 1 Tbsp. all-purpose flour, divided, plus more for pans
1 1/4 cups whole buttermilk
1 Tbsp. grated lemon zest plus 1/4 cup fresh juice (from 2 medium lemons)
2 tsp. vanilla extract
1 1/2 cups fresh blueberries (from 2 [6-oz.] containers)
Frosting:
1 cup fresh blueberries (from 1 [6-oz.] container), plus more for garnish
1 Tbsp. grated lemon zest
1/4 tsp. water
2 cups (16 oz.) butter, softened
1 (32-oz.) pkg. powdered sugar
1/2 tsp. lemon extract
DIRECTIONS
Step 1
Prepare the Cake: Preheat oven to 350°F. Grease (with shortening) and flour a 15- x 10-inch jelly roll pan.
Step 2
Prepare the batter: Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
Step 3
Whisk together baking powder, salt, baking soda, and 3 cups of the flour in a medium bowl until well blended. With mixer running on low speed, gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until blended after each addition. Stir in lemon zest, lemon juice, and vanilla. Toss together blueberries and remaining 1 tablespoon flour in a small bowl. Gently fold blueberry mixture into batter. Spread batter into prepared pan.
Step 4
Bake the Cake: Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on wire rack completely, about 1 hour.
Step 5
Meanwhile, prepare the Frosting: Process blueberries and ¼ teaspoon water in a blender or food processor until completely smooth, 1 to 2 minutes (yields about 1/2 cup puree). Beat butter and lemon zest with a stand mixer fitted with the whip attachment on medium speed until creamy, 1 to 2 minutes. With mixer running on low speed, gradually add powdered sugar, alternately with a spoonful of blueberry mixture. Beat until blended after each addition. Beat until blended after each addition.
Step 6
Decorate the Cake: Frost cake using a spatula. Garnish with blueberries and lemon slices, if desired. Refrigerate cake until frosting is firm, if needed. Store any leftovers in the refrigerator.
