Moist, fluffy sheet cake with fresh blueberries, zesty lemon, and a light, tangy icing finish.
# What you'll need:
→ Cake
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - 1/2 cup vegetable oil
07 - 2 large eggs, room temperature
08 - 1/2 cup plain Greek yogurt or sour cream
09 - 1/2 cup milk
10 - Zest of 2 lemons
11 - 1/4 cup fresh lemon juice
12 - 2 teaspoons pure vanilla extract
13 - 2 cups fresh blueberries
14 - 1 tablespoon all-purpose flour for coating berries
→ Light Lemon Icing
15 - 1 1/4 cups powdered sugar, sifted
16 - 1 to 2 tablespoons fresh lemon juice
17 - 1 tablespoon milk
# Method:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, whisk together sugar, oil, eggs, Greek yogurt, and milk until smooth. Stir in lemon zest, lemon juice, and vanilla extract.
04 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
05 - Toss blueberries with 1 tablespoon flour, then gently fold into batter to distribute evenly.
06 - Pour batter into prepared pan and smooth the top with a spatula.
07 - Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
08 - Cool cake completely in the pan on a wire rack before frosting.
09 - Whisk powdered sugar with 1 tablespoon lemon juice and milk. Add additional lemon juice as needed to achieve pourable consistency.
10 - Drizzle light icing evenly over cooled cake. Allow to set completely before slicing and serving.
