Ingredients
- 2 cups all-purpose flour (250 g)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1 cup granulated sugar (200 g)
- 0.5 cup unsalted butter, melted and cooled slightly (113 g)
- 0.25 cup neutral oil (60 ml)
- 3 large eggs, room temp
- 0.75 cup Greek yogurt or buttermilk (180 g)
- 2 tbsp finely grated lemon zest (from 2–3 lemons)
- 0.25 cup fresh lemon juice (60 ml)
- 1 tsp vanilla extract
- 1.5 cups blueberries, fresh or frozen, tossed with 1 Tbsp flour (225 g)
- 1.5-2 cups powdered sugar (180–240 g)
- 3-4 tbsp fresh lemon juice
- 1 tsp lemon zest, plus extra for garnish
- 7UP option: Replace 2 Tbsp lemon juice with 2 Tbsp 7UP
Equipment
- 9×13-inch metal pan
- Parchment paper
- mixing bowls
- whisk
- skewer
Method
- Heat oven to 350°F / 175°C. Line a 9×13-inch metal pan with parchment and grease.
- In a large bowl whisk sugar, melted butter, oil, eggs, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Sift in flour, baking powder, baking soda, and salt; whisk just until combined.
- Fold in floured blueberries. Spread batter evenly in the pan.
- Bake 28–34 minutes until a tester shows a few moist crumbs.
- Whisk glaze ingredients to a thick, pourable consistency. Poke the warm cake with a skewer and spread glaze edge to edge.
- Cool until set, 30–40 minutes, then slice.
Nutrition
Calories: 290kcalCarbohydrates: 44gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 55mgSodium: 210mgFiber: 1gSugar: 27g
Notes
Slow Cooker Desserts: Line crock with parchment, pour batter, towel under lid, cook High 1½–2½ hours, glaze warm. 7UP Lemon Sheet Cake: Swap in 7UP as noted for a soda-sparkled glaze. Pan swap: For half-sheet 13×18, double the recipe and bake 22–27 minutes. Gluten-free: Use a 1:1 GF baking blend.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!