High Altitude Lemon Blueberry Sheet Cake
A delightful lemon blueberry sheet cake perfect for high altitude baking. Enjoy the tangy lemon and sweet blueberries in every bite!
Ingredients
Cake
- 1 cup granulated sugar
- 1 tbsp fresh lemon zest (from 1 large or 2 small lemons)
- 1.75 cups cake flour (fluffed, spooned and leveled)
- 2 tbsp cake flour (fluffed, spooned and leveled)
- 1.5 tsp baking powder
- 0.5 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs
- 0.5 cup full fat sour cream
- 0.5 cup unsalted butter (melted)
- 2 tsp vanilla extract
- 0.25 cup fresh lemon juice
- 1 cup fresh blueberries (not frozen)
Frosting
- 4 oz cream cheese (cold)
- 0.5 cup unsalted butter (softened to room temperature)
- 0.5 cup vegetable shortening (or replace with butter)
- 3 cups powdered sugar
- 1 tbsp meringue powder
- 1 tbsp corn starch
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1 tbsp freeze dried blueberry powder
Notes
For best results at high altitude, adjust baking time as needed and ensure accurate measurements.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Sodium: 200mg