Ingredients
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 1/2 cups sugar
- 115 g / 1/2 cup unsalted butter
- 1 cup sour cream
- 3 tsp vanilla extract
- 3 tsp vegetable or canola oil
- 3 tsp lemon zest
- 375 g / 2 1/2 cups blueberries
- 2 tsp flour
- 225 g / 2 sticks unsalted butter
- 250 g / 8oz cream cheese
- 4 cups soft icing sugar / powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 pinch salt
- extra blueberries
Steps
- Heat the oven to 350 F and grease a 9-by-13-inch baking pan.
- Whisk the flour, baking powder, and salt in a bowl.
- Beat the eggs and sugar until thick, then mix in the melted butter, sour cream, vanilla, oil, and lemon zest.
- Toss the blueberries with the extra flour, fold them into the batter, and spread the batter in the pan.
- Bake for 30 to 35 minutes, until the center is set and a tester comes out clean.
- Beat the butter and cream cheese until smooth, then beat in the powdered sugar, vanilla, lemon juice, and salt.
- Cool the cake for 10 minutes, spread on the frosting, and scatter the extra blueberries over it.
Main ingredient on sale this week? See what to make with eggs on sale.
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