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lemon blueberry sheet cake with fresh milled flour

Blueberry Lemon Sheet Cake with Fresh Milled Flour

This Blueberry Lemon Sheet Cake with fresh milled flour is fresh, tangy, and oh-so-fluffy! The bright burst of lemon pairs perfectly with the sweet juicy blueberries and the fresh milled flour takes this recipe to the next level.
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Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
  

  • 2 1/2 cups of fresh milled flour 330 grams of wheat berries ground into flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 1/4 cups granulated sugar
  • 2/3 cups unsalted butter softened
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 2 eggs
  • zest of one lemon
  • 3 cups fresh blueberries

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice approximatly the juice of one lemon

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Line a 9x13-inch sheet cake pan with parchment paper or grease it with butter and a dusting of flour. 
  • In a bowl, whisk together the fresh milled flour, baking powder and salt.
  • In a large bowl or stand mixer, beat the room temperature butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the milk, vanilla extract, and lemon zest.
  • Gradually add the dry ingredients to the wet mixture. Mix until just combined – overmixing can lead to a dense cake, and we’re all about light and fluffy here!
  • Gently fold in those plump blueberries.
  • Pour the batter into your prepared pan and spread it out evenly. Pop it into the oven and bake for 45-50 mins, or until a toothpick inserted into the center comes out clean. 
  • Let the cake cool in the pan for about 20 mins. Then, mix together the powdered sugar and lemon juice and pour over the cake. 

Notes

    • Use Fresh Blueberries: Fresh blueberries are juicier and sweeter, making them the perfect addition to this cake. For best results, you should use them. If you must use frozen blueberries, don’t thaw them – just add them straight to the batter to prevent them from turning the cake purple!
    • Fresh Milled Flour is the Secret: If you can, try using freshly milled flour. It makes such a difference in the flavor and texture of the cake. Plus, it’s packed with all those good-for-you nutrients!
    • If you forget to soften your butter, put the butter in a zip lock baggie in a bowl of warm water for 15 mins.