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Lemon Sheet Cake with Blueberries

A refreshing dessert that you can serve with locally sourced fruit.

Serves 16

Ingredients

Cake:​

  • 1 tablespoon and 2 tablespoons of flour, in pan

  • 2 1/2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 3 eggs, room temperature

  • 1 1/2 cups granulated sugar

  • 1/2 cup olive oil or neutral oil

  • 8 ounces mascarpone cheese

  • 1/2 cup of milk

  • 2 teaspoons vanilla extract

  • 1 teaspoon lemon extract

Icing:

  • 2 cups confectioners sugar

  • 2 tablespoons mascarpone cheese

  • 2 tablespoons fresh lemon juice

Garnish:

  • 1 cup fresh blueberries

  • Mint sprigs, small pieces

  • Grated lemon zest

Directions

  1. Preheat oven to 350 degrees F. Grease and coat a pan with butter and flour.

  2. Mix flour, baking powder, and salt in a bowl.

  3. In a mixer, use a paddle attachment to beat eggs to break them up. Add sugar and beat until smooth and thick. Pour in oil slowly, until the ingredients look combined.

  4. Add in mascarpone, milk, lemon zest, vanilla, lemon extract and mix until smooth.

  5. Add flour gradually, mix until the two are just combined.

  6. Add batter to pan and bake for 35-40 minutes. Once done, cool on a wire rack.

Icing:

  1. Combine lemon juice and confectioners sugar in bowl, then add mascarpone and mix until smooth. To have a think icing add for sugar, for smooth more lemon juice.

  2. Spread icing on the completely cooled cake, and add blueberries and lemon zest.

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