Baby Shower Blueberry Lemon Cake (Print Version)

A fluffy sheet cake featuring fresh blueberries and zesty lemon, finished with a light, tangy icing.

# Ingredient List:

→ 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 tossing blueberries

→ Light Lemon Icing

15 - 1 1/4 cups powdered sugar, sifted
16 - 1 to 2 tablespoons fresh lemon juice
17 - 1 tablespoon milk

# Recipe Steps:

01 - Preheat oven to 350°F. Grease and line a 9x13 inch baking pan 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 the dry ingredients to the wet ingredients, mixing until just combined.
05 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
06 - Pour the batter into the prepared pan and smooth the top.
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 more lemon juice if needed for a pourable consistency.
10 - Drizzle the light icing evenly over the cooled cake. Let it set before slicing.

# Expert Suggestions:

01 -
  • The Greek yogurt keeps the cake tender and moist for days, so you're not stressed about it drying out before serving.
  • Fresh lemon brightness cuts through the sweetness in a way that feels sophisticated but tastes effortlessly delicious.
  • Blueberries burst with flavor throughout each bite, and the formula works just as well with raspberries if that's what you have on hand.
02 -
  • Room temperature ingredients are not a suggestion, they're essential for a tender crumb because cold eggs and yogurt won't blend smoothly and can cause the batter to look broken.
  • Frozen blueberries must stay frozen when you fold them in, otherwise they'll release their juice and turn your whole cake a mottled purple, which I learned the embarrassing way.
03 -
  • If you want extra lemon intensity, add a tiny pinch of almond extract to the batter, which amplifies citrus flavors in a way that feels subtle but unmissable.
  • The icing should drizzle slowly but not run off the cake, so if it's too thick, thin it with a few drops of milk, and if it's too thin, add a bit more powdered sugar.
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