A soft, zesty lemon sheet cake soaked with warm homemade blueberry sauce and finished with lemon whipped cream. Serves 15.
Preheat. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
Mix dry ingredients. Whisk the flour, baking powder, and salt in a bowl.
Cream. Rub the lemon zest into the sugar with your fingertips. Beat with the butter and oil until light and fluffy, 2–3 minutes. Beat in the eggs one at a time.
Combine. On low speed, add the flour mixture in three parts, alternating with the buttermilk and lemon juice. Toss the blueberries with 1 tbsp flour and fold them in.
Bake. Spread the batter in the pan and bake 28–32 minutes, until a toothpick in the center comes out clean.
Make the sauce. Meanwhile, simmer the sauce blueberries, sugar, lemon juice, and cornstarch over medium heat, stirring, for about 5 minutes until thick and glossy.
Poke and soak. Cool the cake 10 minutes. Poke holes all over it with the round handle of a wooden spoon, about 1 inch apart. Pour the warm sauce over and spread it into the holes.
Chill and top. Cool completely, then refrigerate 1 hour. Whip the cream, powdered sugar, and lemon zest to soft peaks and spread over the cake. Slice and serve.
15 servings
1 piece
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.