Lemon and Blueberry Sheetcake

Conversations & Creations · From my kitchen

This cake began with a tub of mascarpone I had bought for tiramisu, and blueberries that were on offer. I adapted a recipe from Familystyle Food to suit my taste; the measurements below are the ones I used.

Ingredients

• 2½ cups flour (about 330 g)
• 1 tablespoon baking powder (about 15 g)
• 1 teaspoon salt (about 4 g)
• 3 eggs (use 4 if they are small)
• 1½ cups sugar (slightly under-sweet; add more if you prefer)
• ½ cup milk
• ½ cup neutral oil, such as rapeseed or canola
• 230 g mascarpone
• Zest of 2 lemons
• 1 teaspoon good-quality vanilla
• Juice of 2 lemons
• 200 g blueberries
• A little flour, for tossing the blueberries
• Optional: icing sugar and lemon juice for a drizzle

Method

1. Preheat the oven to 180 °C. Grease and flour a sheet-cake pan.
2. Whisk together the flour, baking powder and salt.
3. Beat the eggs and sugar until thick and creamy. Whisk in the oil, milk, mascarpone, lemon zest, vanilla and lemon juice until combined.
4. Fold the dry ingredients into the wet mixture in batches, mixing only until combined.
5. Toss the blueberries in a little flour. Pour the batter into the prepared pan and smooth the top. Arrange the blueberries over it.
6. Bake for 30–40 minutes, checking from about 30 minutes because ovens vary. The cake is ready when a tester comes out clean.
7. Serve warm, or drizzle with a little icing sugar mixed with lemon juice.