Zippy lemon and tart blueberries are the perfect combo for a party-friendly sheet cake.
Jessica Furniss
If you’ve never paired blueberries with lemon before, you’re in for a real treat.
This lovely cake will be the belle of the ball at any spring soiree.

Credit:Jessica Furniss
Pureed berries give the frosting its naturally beautiful hue.
You’ll have a couple of teaspoons of puree left over; stir it into smoothies or yogurt.
If you’re new to decorating cakes, don’t worrythis cake doesn’t require much fuss.

Credit:Jessica Furniss
containers)
Frosting:
1cupfresh blueberries(from 1 [6-oz.]
container), plus more for garnish
1Tbsp.grated lemon zest
1/4tsp.water
2cups(16 oz.
)butter, softened
1(32-oz.)

Credit:Jessica Furniss
pkg.powdered sugar
1/2tsp.lemon extract
Directions
Prepare the Cake:
Preheat oven to 350F.
Grease (with shortening) and flour a 15- x 10-inch jelly roll pan.
Gradually add sugar, beating until light and fluffy, about 4 minutes.

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Add eggs, 1 at a time, beating just until blended after each addition.
Stir in lemon zest, lemon juice, and vanilla.
Toss together blueberries and remaining 1 tablespoon flour in a small bowl.

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Gently fold blueberry mixture into batter.
Spread batter into prepared pan.
Cool in pan on wire rack completely, about 1 hour.

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With mixer running on low speed, gradually add powdered sugar, alternately with a spoonful of blueberry mixture.
Beat until blended after each addition.
Increase speed to medium; beat until light and fluffy, about 1 minute.

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Beat in 1/2 teaspoon lemon extract.
Decorate the Cake:
Frost cake using a spatula.
Garnish with blueberries and lemon slices, if desired.

Credit:Jessica Furniss
Refrigerate cake until frosting is firm, if needed.
Store any leftovers in the refrigerator.

Credit:Jessica Furniss

Credit:Jessica Furniss

Credit:Jessica Furniss

Credit:Jessica Furniss

Credit:Jessica Furniss