Blueberries are in season! Every year our families look forward to picking blueberries at our local farms. We come home with more blueberries than we know what to do with. If you find yourself in a similar situation, then maybe we can help you with a quick and easy sheet cake. Our original recipe was created with just blueberries in mind, but we couldn’t miss out on the opportunity to mix it up with some raspberries in time to make the perfect dessert for your 4th of July celebration!
Ready in 45 minutes; Makes 8 servings
To make this recipe you’ll need:
- 1 ⅓ (150 g) sticks butter
- 1 cup (200 g) sugar
- 4 eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 3 ½ cups (425 g) flour
- 3 teaspoons baking powder
- 1 pinch of salt
- 1 cup blueberries
- ½ cup raspberries
- 3 tablespoons powdered sugar
Heat the oven at 375 F and grease a baking sheet pan (approx. 15x10x1 inches in size).
Melt the butter and set aside to cool.
Mix the sugar with the eggs, lemon juice, lemon zest, vanilla extract and melted butter in one bowl.
In a separate bowl, combine the flour, baking powder and salt. Slowly, pour the dry ingredients into the bowl with the wet ones and mix until you get a smooth batter. Pour the batter in the sheet pan and with the help of a spatula, spread evenly on the pan. Sprinkle the blueberries and raspberries on top of the batter and bake for 30 minutes.
Take the cake out of the oven and let cool. Sprinkle with powdered sugar and cut into squares to serve.
– Serve it with a dollop of whipped cream.
– You can experiment using a variety of different fruits depending on what’s in season.