Ingredients:
- For the cake:
- 2 and 3/4 cups
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 2 tablespoons grated lemon zest, plus 1/3 cup of fresh lemon juice
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 3/4 cup buttermilk, room temperature
- For the Frosting:
- 2 sticks salted butter, at room temperature
- 1/3 cup blueberry preserves, room temperature
- 1 tablespoon fresh lemon juice
- 4 cups powdered sugar
- 1 six-ounce container blueberries
Instructions:
- For the cake:
- Preheat your oven to 350 degrees F. Spray a 13×18 inch baking sheet with cooking spray and set to the side. In a medium bowl, combine/whisk the baking soda, baking powder, and flour.
- In a larger bowl, combine the granulated sugar and lemon zest and work the zest into the sugar with your fingers. Whisk the eggs and the sugar mixture until foamy and the color becomes lighter.
- Add the vegetable oil, vanilla extract, lemon extract, and lemon juice and whisk until combined. Gradually stir in the flour mixture, alternating with the buttermilk, whisking well after each addition.
- Transfer the batter to the prepared baking sheet. Bake until the cake is lightly golden for about 16-18 minutes. You can check with a toothpick inserted in the middle to see if it comes out clean. Make sure to rotate the pan halfway through! Let cool completely.
- For the frosting:
- Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth. Add the preserves and lemon juice and beat on low speed until just combined, about 30 seconds. Increase the speed to medium and beat the butter and preserves until they are well combined. GRADUALLY add the powdered sugar and beat on low until combined. Make sure to scrape down the bottom and sides of the bowl, increase speed to medium and beat until smooth. Spread frosting evenly over cake and top with blueberries!
