Lemon Olive Oil Blueberry Sheet Cake

$- 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ⅔ cup extra virgin olive oil - 3 large eggs - Zest of 2 lemons - ½ cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for topping) - 1 tablespoon powdered sugar (for dusting) The main star of this cake is the extra virgin olive oil. It adds a rich, fruity flavor. This oil also keeps the cake moist. The fresh blueberries bring a burst of sweetness. They also give a nice color contrast. The lemon zest and juice brighten the cake with a zesty tang. They balance the sweetness well. Each bite feels fresh and light. You can swap the all-purpose flour with a gluten-free blend. This makes it perfect for those who need gluten-free options. If you don't have fresh blueberries, you can use frozen ones. Just remember to thaw and drain them first. Instead of granulated sugar, try coconut sugar for a hint of caramel flavor. For a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. 1. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking sheet or line it with parchment paper. Leave an overhang to help with lifting the cake out later. 2. In a large bowl, mix together 1 ½ cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk well to blend. 3. In another bowl, combine ⅔ cup of extra virgin olive oil, 3 large eggs, the zest of 2 lemons, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Whisk this mixture until it looks smooth and frothy. 4. Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. 5. Fold in 1 cup of fresh blueberries. Do this gently to keep the berries whole. 6. Pour the batter into your prepared baking sheet. Spread it evenly with a spatula. 7. For a nice touch, sprinkle some extra blueberries on top of the batter. 8. Bake in your preheated oven for about 30-35 minutes. Check by inserting a toothpick into the center. It should come out clean when the cake is done. 9. Once baked, take the cake out of the oven. Let it cool in the pan for about 10 minutes. 10. Use the parchment overhang to lift the cake out of the pan. Place it on a wire rack to cool completely. 11. Before you serve, dust the top with 1 tablespoon of powdered sugar for a lovely finish. Enjoy your delicious Lemon Olive Oil Blueberry Sheet Cake! To get the best texture in your Lemon Olive Oil Blueberry Sheet Cake, use room temperature eggs. Cold eggs can make your batter lumpy. Mixing the dry and wet ingredients separately helps too. This way, you avoid overmixing, which can lead to a dense cake. Gently fold in the blueberries for a light, fluffy result. Always whisk the dry ingredients well before adding the wet ones. This helps distribute the baking powder and salt evenly. When adding the wet mix, stir just until combined. You want to see some flour streaks. This keeps the cake tender and moist, not tough. If your cake is dense, you may have overmixed the batter. If it sinks in the middle, your oven might be too hot. Check with an oven thermometer for accuracy. Also, if your blueberries sink, try tossing them in a bit of flour before folding them in. This helps keep them suspended in the batter. {{image_2}} You can change the fruit in this cake. Try using raspberries or strawberries. Both fruits add a nice touch. Peaches or cherries also work well. Each fruit gives a new flavor burst. You could mix fruits too. A blend of blueberries and raspberries will taste amazing. If you need a gluten-free option, use gluten-free flour. This swap keeps the cake moist and tasty. You can also replace the sugar with a sugar substitute. This makes the cake better for those watching their sugar intake. For a dairy-free version, choose a plant-based milk instead of eggs. Decorating this cake is fun and easy. A dusting of powdered sugar looks great. You can also add more fresh fruit on top. A drizzle of lemon glaze gives a sweet touch. Use mint leaves for a pretty green contrast. These simple additions make your cake look special. To keep your Lemon Olive Oil Blueberry Sheet Cake fresh, wrap it well. Use plastic wrap or place it in an airtight container. This keeps the cake moist and tasty. Store it at room temperature for up to three days. If you live in a hot area, put it in the fridge. This will help it last longer. You can freeze this delicious cake for later. First, let it cool fully. Then, slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. You can freeze them for up to three months. When you want to eat a slice, take it out and let it thaw. You can warm it in the oven for a few minutes if you like it warm. This cake tastes best at room temperature. If you want to enhance its flavor, take it out of the fridge about 30 minutes before serving. The lemon and blueberry flavors will shine more when it's slightly warm. Dust it with powdered sugar right before serving for a nice touch. Enjoy every bite! Yes, you can use frozen blueberries. They work well in this cake. However, you should not thaw them before adding them to the batter. This helps keep the cake from turning purple. Just fold them in gently. This way, they stay whole and create nice bursts of flavor. You can check if the cake is done by using a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. You can also look for a golden color on top. The edges should pull away slightly from the pan. The best way to serve the cake is at room temperature. This allows the flavors to shine through. You can dust it with powdered sugar for a nice touch. Add extra blueberries on top for decoration. This makes it look pretty and inviting. Serve it with a scoop of vanilla ice cream for a delightful treat. This post covered key ingredients, steps, tips, variations, and storage for your cake. I shared ingredient lists, baking tips, and ways to vary your recipe. With easy swaps and fun decoration ideas, you can make it your own. Don’t forget to store leftovers right! Following these steps ensures your cake is a hit. Enjoy baking, and have fun experimenting with different flavors. You’ve got this!$

Lemon Olive Oil Blueberry Sheet Cake

Indulge in a slice of freshness with this delightful Lemon Olive Oil Blueberry Sheet Cake! Combining zesty lemon with juicy blueberries, this easy-to-follow recipe creates a moist and flavorful dessert perfect for any occasion. From mixing to baking, you'll enjoy every step of making this treat. Ready to impress your friends and family? Click through and discover how to make this delicious cake that everyone will love!

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Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

⅔ cup extra virgin olive oil

3 large eggs

Zest of 2 lemons

½ cup fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for topping)

1 tablespoon powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking sheet pan or line it with parchment paper, leaving an overhang for easy removal.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In another bowl, combine the olive oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and frothy.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Fold in the fresh blueberries carefully to avoid breaking them.

Pour the batter into the prepared baking sheet and spread it evenly.

Sprinkle extra blueberries on top of the batter for added decoration and burst of flavor.

Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then, lift the cake out using the parchment overhang and allow it to cool completely on a wire rack.

Before serving, dust the top with powdered sugar for a lovely finish.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 slices