Lemon Blueberry Sheet Cake MAKES 12 TO 16 SERVINGS
Feed a crowd with a tender, beautiful cake that’s studded with juicy blueberries and a hint of lemon. The cloud of cream cheese frosting is gorgeous as is, or you can opt to arrange more berries on top. If you’re feeling patriotic, go with red raspberries and blueberries atop the white frosting to make a flag. 3 cups unbleached flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 11/2 sticks butter 2 cups sugar 1/3 cup lemon juice 2 teaspoons lemon zest 4 large eggs 1 cup buttermilk 2 cups blueberries For the Frosting 1 stick butter, at room temperature 8 ounces cream cheese, at room temperature 4 cups powdered sugar 1/4 teaspoon salt 2 teaspoons lemon juice berries for decoration, if desired 1. Preheat the oven to 350°F and grease and flour a 9x13-inch metal baking pan. 2. Into a medium bowl, sift the flour, salt, baking powder and baking soda. In a stand mixer, beat the butter until fluffy, then gradually beat in the sugar. Beat in the eggs one at a time, scraping down as needed. Beat in lemon juice and zest. 3. On low speed, mix in about a third of the dry mixture just until mixed, then mix in half of the buttermilk and continue alternating until a smooth batter is formed. However, don’t overmix: Scrape the bowl and mix just to combine. Fold in the berries and spread in the pan. 4. Bake for about 40 minutes, until a toothpick inserted in the center of the pan comes out with no wet batter attached. Cool completely on a rack. 5. For the frosting, let the butter and cream cheese soften to room temperature. Place both in the stand mixer or a large bowl with an electric mixer, and beat the mixture until creamy, scraping down sides of the bowl to make sure all the cream cheese is incorporated. Add the powdered sugar and salt and beat until smooth. Add lemon juice and beat to mix. Spread the frosting over the cooled cake. If desired, arrange berries on top.
28 real food summer 2019
LEMON BLUEBERRY SHEET CAKE
