Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a 9x13-inch baking pan with a parchment paper sling and grease the parchment and pan with nonstick cooking spray.Nonstick cooking spray
- Prep the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of the flour until they are lightly coated. This helps prevent them from sinking to the bottom of the cake.1 1/4 cups fresh or frozen blueberries, 2 cups all-purpose flour
- Make the batter: In a large mixing bowl, whisk together the remaining 2 cups of flour, 1 1/4 cups of sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 1/4 cups granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the room-temperature eggs, milk, canola oil, and lemon zest to the dry ingredients. Use a spatula or whisk to mix until the batter is just combined and smooth; be careful not to overmix.2 large eggs, 1 cup milk, 1/2 cup canola oil, Finely grated zest of 1 medium lemon
- Pour the batter into the prepared baking pan and spread it into an even layer.
- Top with blueberries and sugar: Scatter the flour-coated blueberries evenly over the batter. Sprinkle the remaining 2 tablespoons of sugar over the top.1 1/4 cups granulated sugar
- Bake the cake for 35 to 37 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then, use the parchment sling to carefully lift the cake out and transfer it to a wire rack to cool completely, about 1 hour. Slice into squares and serve.
Notes
Tossing the blueberries in flour helps prevent them from sinking. Using room-temperature eggs makes them easier to incorporate without overmixing the batter. For a festive touch, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.