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Lemon Blueberry Sheet Cake

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A delightful treat that combines the bright, zesty flavor of lemons with the sweetness of juicy blueberries, perfect for warm weather and gatherings.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup sour cream
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Mix the flour, baking powder, baking soda, and salt together in a large bowl.
  3. Cream together the softened butter and sugar until light and fluffy in another bowl.
  4. Add the eggs, sour cream, lemon juice, and lemon zest to the butter mixture, mixing well to combine.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the blueberries.
  6. Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
  7. Allow the cake to cool in the pan before slicing and serving. You can dust it with powdered sugar for an extra touch!

Notes

Make sure not to overmix the batter after adding the dry ingredients to keep the cake light and fluffy. A toothpick test is a foolproof way to check for doneness.

Nutrition

Find it online: https://diyprzepisy.com/lemon-blueberry-sheet-cake/

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