Baby Shower Blueberry Lemon Cake (Printable Version)

Fluffy sheet cake with fresh blueberries, lemon zest, and a light tangy icing, perfect for special occasions.

# What You 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 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

# How-To Steps:

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.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in center comes out clean.
08 - Cool cake completely in pan on a wire rack.
09 - Whisk powdered sugar with 1 tablespoon lemon juice and milk. Add more lemon juice if needed for pourable consistency.
10 - Drizzle light icing evenly over cooled cake. Let it set before slicing.

# Expert Advice:

01 -
  • It's honestly foolproof—a one-pan cake that bakes in under 35 minutes, leaving you time to actually enjoy your guests instead of fussing in the kitchen.
  • The lemon icing is barely sweet, which means you can have seconds without that sugar crash feeling.
  • Fresh blueberries scattered throughout create little bursts of flavor, and the cake stays moist for days, which is basically a miracle.
02 -
  • Room temperature ingredients mix more smoothly and create a better texture than cold ones pulled straight from the fridge—give your eggs and yogurt 30 minutes on the counter before you start.
  • Do not thaw frozen blueberries or you'll end up with purple streaks throughout your cake instead of distinct berries, and the texture suffers too.
  • The icing will set as it cools, so if you drizzle it while the cake is still warm, it will slide off and pool at the edges instead of staying put.
03 -
  • Add 1/2 teaspoon of almond extract to the batter along with the vanilla for an extra layer of subtle flavor that makes people wonder what your secret ingredient is.
  • If you want to swap the blueberries, raspberries or blackberries work wonderfully and give you a slightly more tart result.
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