Lemon-Blueberry Sheet Cake
A moist, zesty lemon blueberry sheet cake made effortlessly in a pressure cooker for fast, fluffy, delicious results every time.
Equipment
- 1 Mixing bowl
Ingredients
Cake & Frosting
- Cooking spray Cooking spray for greasing pan
- 2 ¾ cups All-purpose flour
- 2 teaspoons Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 2 cups Granulated sugar
- 2 tablespoons Grated lemon zest
- ⅓ cup Fresh lemon juice
- 3 Large eggs room temperature
- 1 cup Vegetable oil
- 2 teaspoons Vanilla extract
- ½ teaspoon Lemon extract
- ¾ cup Buttermilk room temperature
- 1 cup Salted butter softened (2 sticks)
- ⅓ cup Blueberry preserves
- 1 tablespoon Fresh lemon juice for frosting
- 4 cups Powdered sugar
- 6 ounces Fresh blueberries folded into batter and for topping
Instructions
Instructions
- Spray baking pan with cooking spray.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, rub sugar and lemon zest together, then add eggs, lemon juice, oil, vanilla, and mix until smooth.
- Mix dry ingredients into wet in parts, stirring gently. Fold in fresh blueberries.
- Pour batter into pan and smooth the top.
- Place pan on trivet inside pressure cooker with proper broth depth.
- Cook under pressure for 35 minutes. Allow natural release when done.
- Meanwhile, beat butter, blueberry preserves, lemon juice, powdered sugar, and lemon extract to make frosting.
- Once cake is cooled, spread frosting on top and garnish with blueberries.
Notes
Store leftovers wrapped tight in fridge up to 4 days. You can also freeze slices for longer keeping. Let frosting return to room temp before spreading if stored chilled.