Baby Shower Blueberry Lemon (Printer-friendly)

A moist, fluffy sheet cake bursting with fresh blueberries and zesty lemon, topped with light, tangy icing.

# 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 whole 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 whole milk

# Directions:

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 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.
06 - Pour batter into prepared pan and smooth the top surface evenly.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool the cake completely in the pan on a wire rack.
09 - Whisk powdered sugar with 1 tablespoon lemon juice and milk. Add additional lemon juice if needed for desired consistency.
10 - Drizzle light icing evenly over cooled cake. Allow icing to set before slicing.

# Expert Tips:

01 -
  • It's impossible to mess up, which means you can actually enjoy the process instead of white-knuckling your way through it.
  • Fresh blueberries burst in every bite, giving you those little pockets of tartness that balance the sweet cake perfectly.
  • The lemon icing looks elegant and tastes bright without being overwhelming, making ordinary sheet cake feel special.
02 -
  • Don't thaw frozen blueberries; they'll weep into the batter and create a soggy mess, but using them straight from the freezer keeps them whole and bright.
  • Lemon juice is acidic and can actually affect how your leavening agents work, so you need both the baking powder and baking soda to get the rise right.
  • The yogurt is not optional; it adds moisture and tang that makes this cake taste more interesting than a standard box mix, and it only costs an extra minute of stirring.
03 -
  • If your icing cracks or looks separated after mixing, it usually means you added lemon juice too quickly; start over with new powdered sugar and add juice drop by drop like you're being paid by the drop.
  • Room temperature ingredients mix into a smoother, more cohesive batter, which is why this cake stays tender—cold ingredients create friction and can lead to overmixing.
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