Easy Blueberry Sheet Cake for 12 Servings

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with a parchment paper sling.
2. In a small bowl, toss the fresh blueberries with 1 tablespoon of flour until lightly coated to prevent them from sinking.
3. Cream the softened butter and granulated sugar together until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
5. Whisk together the flour, baking powder, and salt in a separate bowl.
6. Alternately add the dry flour mixture and the whole milk into the butter mixture, mixing until just combined.
7. Gently fold in the floured blueberries using a spatula and spread the batter evenly into the prepared pan.
8. Bake for 35–40 minutes, or until the center springs back when lightly pressed and edges are pale golden brown.
9. Whisk together powdered sugar, lemon juice, and cream (and optional lemon extract) to create the glaze.
10. Drizzle the glaze over the warm cake in a zig-zag pattern and let set for 15 minutes before slicing.