Ingredients
Method
Preparation
- Preheat oven to 350°F (175°C) and grease and flour a 9x13-inch sheet pan.
- Whisk flour, sugar, baking powder, and salt in a large mixing bowl until combined.
- Beat softened butter and eggs in a separate bowl until smooth.
- Gradually mix milk, lemon zest, and lemon juice into the butter mixture, then slowly incorporate into the dry ingredients until just combined.
- Fold blueberries gently into the batter, taking care not to crush them.
- Pour batter into the prepared sheet pan and smooth the top with a spatula.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for at least 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve.
Nutrition
Notes
Consider serving with freshly whipped cream or vanilla ice cream. Store covered at room temperature for 2-3 days or refrigerate for up to a week. Freeze in slices for longer storage.