Baby Shower Blueberry Lemon Cake (Printable)

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

# 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 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 Make It:

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 dry ingredients to wet ingredients, mixing until just combined.
05 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
06 - Pour batter into 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 light icing evenly over cooled cake. Let it set before slicing.

# Expert Suggestions:

01 -
  • The lemon and blueberry combo hits that perfect sweet-tart balance that feels almost too good to be this easy to execute.
  • It's forgiving enough for a beginner but impressive enough to serve at an actual celebration without anyone knowing how simple it really is.
  • That light, tender crumb stays moist for days, which means you can actually breathe while prepping the rest of your party.
02 -
  • Frozen blueberries work beautifully here, but thawed ones will bleed and turn your cake a muddy purple—the starch coating on frozen berries keeps them intact through the bake.
  • Room temperature eggs and Greek yogurt mix infinitely better than cold ones, creating a smoother batter that incorporates evenly with the dry ingredients.
  • The powdered sugar absolutely must be sifted before mixing or you'll end up with gritty icing that looks lumpy no matter how hard you whisk.
03 -
  • Zest your lemons before cutting them for juice—the oils in the zest are where most of the flavor lives, and you want every bit of that brightness.
  • Weigh your flour if possible, because scooping can pack it down and throw off your ratios, leading to dense cake instead of tender crumb.
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