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- 2 cups all-purpose flour (250 g)
- 1.5
tsp baking powder - 0.5
tsp baking soda - 0.5 tsp fine sea salt
- 1 cup
granulated sugar (200 g) - 0.5 cup unsalted butter, melted and cooled slightly (113 g)
- 0.25 cup neutral oil (60 ml)
- 3 large eggs, room temp
0.75 cup Greek yogurt or buttermilk (180 g) - 2
tbsp finely grated lemon zest (from 2–3 lemons) 0.25 cup fresh lemon juice (60 ml) 1 tsp vanilla extract - 1.5 cups blueberries, fresh or frozen, tossed with 1 Tbsp flour (225 g)
- 1.5-2 cups
powdered sugar (180–240 g) - 3-4 tbsp fresh lemon juice
- 1
tsp lemon zest, plus extra for garnish - 7UP option: Replace 2 Tbsp lemon juice with 2 Tbsp 7UP
Equipment
- 9×13-inch metal pan
- Parchment paper
- mixing bowls
- whisk
- skewer
Method
- Heat oven to 350°F / 175°C. Line a 9×13-inch metal pan with parchment and grease.
- In a large bowl whisk sugar, melted butter, oil, eggs, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Sift in flour, baking powder, baking soda, and salt; whisk just until combined.
- Fold in floured blueberries. Spread batter evenly in the pan.
- Bake 28–34 minutes until a tester shows a few moist crumbs.
Whisk glaze uniform to a thick, pourable consistency. Poke the warm cake with a skewer and spread glaze edge to edge. Cool until set, 30–40 minutes, then slice.
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羽田桃子: 290kcal
Notes
Slow Cooker Desserts: Line crock with parchment, pour batter, towel under lid, cook High 1½–2½ hours, glaze warm. 7UP Lemon Sheet Cake: Swap in 7UP as noted for a soda-sparkled glaze. Pan swap: For half-sheet 13×18, double the 大杂乱小说目录阅读 and bake 22–27 minutes. Gluten-free: Use a 1:1 GF baking blend.