Assembled in one bowl and baked in a loaf pan, this lemon-blueberry quick bread comes together in no time, and thanks to both olive oil and yogurt, it stays exceptionally moist for days. Rubbing the lemon zest into the sugar makes the citrus flavor really shine and a clever mixing method ensures you’ll have blueberries bursting in every bite!
In her book Snackable Bakes , Jessie Sheehan describes this cake as “nothing short of summer in a loaf pan.”
She is not wrong. Sugar-crusted with berries bursting at the seams, it is a sight to behold! With a cup of morning coffee or afternoon tea, a slice of this loaf is such a treat, perfectly sweet, bright with lemon flavor, and juicy berries in every bite.
The batter comes together in no time, and the process is brilliant: First, you rub the zest of two lemons into the sugar, which releases oils from the zest into the sugar, heightening the lemon flavor. The smell is intoxicating. Second, the ingredients, which include yogurt, oil (no butter), and lots of fresh lemon juice, are added one by one, with whisking called for after each addition — it’s a one-bowl job!
Finally, the berries are added in two phases: you fold 1 cup into the batter, then, once the batter is in the loaf pan, you scatter the remaining 1/2 cup over the top, which ensures the berries are evenly distributed throughout the cake. Genius!
PS: Lemon-Blueberry Dutch Baby
Lemon-Blueberry Quick Bread, Step by Step
Gather your ingredients:
Zest the lemon into the sugar…
… then rub the zest into the sugar with your fingers.
Add the oil and vanilla and whisk for 30 seconds.
Add the eggs one at a time, whisking after each addition.
Whisk in the sour cream or yogurt and freshly squeezed lemon juice:
Whisk in the baking powder followed by…
… the salt.
Switch to a spatula and stir in the flour.
The batter will be slightly lumpy.
Fold in 1 cup of the blueberries.
Transfer the batter to a buttered- and parchment-lined loaf pan.
Scatter another 1/2 cup of blueberries over the top. Sprinkle with turbinado sugar.
Bake at 350ºF for roughly 1 hour. Remove from the oven, let cool for 20 minutes…
… then remove the loaf from the pan by the parchment sling and let it cool to room temperature.
Slice and serve!
Description
Adapted ever so slightly from Jessie Sheehan’s wonderful Snackable Bakes .
Changes I’ve made:
- Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter.
- Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon.
- Used extra-virgin olive oil in place of the vegetable oil.
- Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon.
- Used sour cream in place of the yogurt: I’ve made this twice with yogurt and once with sour cream, and while all were delicious, I think the sour cream version may have been the best. Not sure I would be able to detect a difference in a blind taste test, but just noting this to say both ingredients work great.
I use this 8.5 x 4.5-inch loaf pan for this recipe.
- softened butter for the pan
- zest from 2 lemons
- 1 cup ( 200 g ) sugar
- 1/2 cup ( 118 g ) extra-virgin olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup ( 120 g ) sour cream or whole milk yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups ( 195 g ) all-purpose flour
- 1 1/2 cups ( 222 g ) fresh or frozen blueberries
- turbinado sugar for sprinkling
- Heat the oven to 350ºF. Grease an 8 1/2 – x – 4 1/2-inch loaf pan (I love this one ) with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan (like a cradle for your cake).
- Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup (145 g) of the berries.
- Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of berries over the top of the loaf, pressing down gently. Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving. Keep the cake, wrapped, on the counter for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
Assembled in one bowl and baked in a loaf pan, this lemon-blueberry quick bread comes together in no time, and thanks to both olive oil and yogurt, it stays exceptionally moist for days. Rubbing the lemon zest into the sugar makes the citrus flavor really shine and a clever mixing method ensures you’ll have blueberries bursting in every bite!
In her book Snackable Bakes , Jessie Sheehan describes this cake as “nothing short of summer in a loaf pan.”
She is not wrong. Sugar-crusted with berries bursting at the seams, it is a sight to behold! With a cup of morning coffee or afternoon tea, a slice of this loaf is such a treat, perfectly sweet, bright with lemon flavor, and juicy berries in every bite.
The batter comes together in no time, and the process is brilliant: First, you rub the zest of two lemons into the sugar, which releases oils from the zest into the sugar, heightening the lemon flavor. The smell is intoxicating. Second, the ingredients, which include yogurt, oil (no butter), and lots of fresh lemon juice, are added one by one, with whisking called for after each addition — it’s a one-bowl job!
Finally, the berries are added in two phases: you fold 1 cup into the batter, then, once the batter is in the loaf pan, you scatter the remaining 1/2 cup over the top, which ensures the berries are evenly distributed throughout the cake. Genius!
PS: Lemon-Blueberry Dutch Baby
Lemon-Blueberry Quick Bread, Step by Step
Gather your ingredients:
Zest the lemon into the sugar…
… then rub the zest into the sugar with your fingers.
Add the oil and vanilla and whisk for 30 seconds.
Add the eggs one at a time, whisking after each addition.
Whisk in the sour cream or yogurt and freshly squeezed lemon juice:
Whisk in the baking powder followed by…
… the salt.
Switch to a spatula and stir in the flour.
The batter will be slightly lumpy.
Fold in 1 cup of the blueberries.
Transfer the batter to a buttered- and parchment-lined loaf pan.
Scatter another 1/2 cup of blueberries over the top. Sprinkle with turbinado sugar.
Bake at 350ºF for roughly 1 hour. Remove from the oven, let cool for 20 minutes…
… then remove the loaf from the pan by the parchment sling and let it cool to room temperature.
Slice and serve!
Description
Adapted ever so slightly from Jessie Sheehan’s wonderful Snackable Bakes .
Changes I’ve made:
- Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter.
- Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon.
- Used extra-virgin olive oil in place of the vegetable oil.
- Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon.
- Used sour cream in place of the yogurt: I’ve made this twice with yogurt and once with sour cream, and while all were delicious, I think the sour cream version may have been the best. Not sure I would be able to detect a difference in a blind taste test, but just noting this to say both ingredients work great.
I use this 8.5 x 4.5-inch loaf pan for this recipe.
- softened butter for the pan
- zest from 2 lemons
- 1 cup ( 200 g ) sugar
- 1/2 cup ( 118 g ) extra-virgin olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup ( 120 g ) sour cream or whole milk yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups ( 195 g ) all-purpose flour
- 1 1/2 cups ( 222 g ) fresh or frozen blueberries
- turbinado sugar for sprinkling
- Heat the oven to 350ºF. Grease an 8 1/2 – x – 4 1/2-inch loaf pan (I love this one ) with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan (like a cradle for your cake).
- Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup (145 g) of the berries.
- Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of berries over the top of the loaf, pressing down gently. Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving. Keep the cake, wrapped, on the counter for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
Assembled in one bowl and baked in a loaf pan, this lemon-blueberry quick bread comes together in no time, and thanks to both olive oil and yogurt, it stays exceptionally moist for days. Rubbing the lemon zest into the sugar makes the citrus flavor really shine and a clever mixing method ensures you’ll have blueberries bursting in every bite!
In her book Snackable Bakes , Jessie Sheehan describes this cake as “nothing short of summer in a loaf pan.”
She is not wrong. Sugar-crusted with berries bursting at the seams, it is a sight to behold! With a cup of morning coffee or afternoon tea, a slice of this loaf is such a treat, perfectly sweet, bright with lemon flavor, and juicy berries in every bite.
The batter comes together in no time, and the process is brilliant: First, you rub the zest of two lemons into the sugar, which releases oils from the zest into the sugar, heightening the lemon flavor. The smell is intoxicating. Second, the ingredients, which include yogurt, oil (no butter), and lots of fresh lemon juice, are added one by one, with whisking called for after each addition — it’s a one-bowl job!
Finally, the berries are added in two phases: you fold 1 cup into the batter, then, once the batter is in the loaf pan, you scatter the remaining 1/2 cup over the top, which ensures the berries are evenly distributed throughout the cake. Genius!
PS: Lemon-Blueberry Dutch Baby
Lemon-Blueberry Quick Bread, Step by Step
Gather your ingredients:
Zest the lemon into the sugar…
… then rub the zest into the sugar with your fingers.
Add the oil and vanilla and whisk for 30 seconds.
Add the eggs one at a time, whisking after each addition.
Whisk in the sour cream or yogurt and freshly squeezed lemon juice:
Whisk in the baking powder followed by…
… the salt.
Switch to a spatula and stir in the flour.
The batter will be slightly lumpy.
Fold in 1 cup of the blueberries.
Transfer the batter to a buttered- and parchment-lined loaf pan.
Scatter another 1/2 cup of blueberries over the top. Sprinkle with turbinado sugar.
Bake at 350ºF for roughly 1 hour. Remove from the oven, let cool for 20 minutes…
… then remove the loaf from the pan by the parchment sling and let it cool to room temperature.
Slice and serve!
Description
Adapted ever so slightly from Jessie Sheehan’s wonderful Snackable Bakes .
Changes I’ve made:
- Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter.
- Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon.
- Used extra-virgin olive oil in place of the vegetable oil.
- Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon.
- Used sour cream in place of the yogurt: I’ve made this twice with yogurt and once with sour cream, and while all were delicious, I think the sour cream version may have been the best. Not sure I would be able to detect a difference in a blind taste test, but just noting this to say both ingredients work great.
I use this 8.5 x 4.5-inch loaf pan for this recipe.
- softened butter for the pan
- zest from 2 lemons
- 1 cup ( 200 g ) sugar
- 1/2 cup ( 118 g ) extra-virgin olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup ( 120 g ) sour cream or whole milk yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups ( 195 g ) all-purpose flour
- 1 1/2 cups ( 222 g ) fresh or frozen blueberries
- turbinado sugar for sprinkling
- Heat the oven to 350ºF. Grease an 8 1/2 – x – 4 1/2-inch loaf pan (I love this one ) with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan (like a cradle for your cake).
- Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup (145 g) of the berries.
- Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of berries over the top of the loaf, pressing down gently. Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving. Keep the cake, wrapped, on the counter for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
Assembled in one bowl and baked in a loaf pan, this lemon-blueberry quick bread comes together in no time, and thanks to both olive oil and yogurt, it stays exceptionally moist for days. Rubbing the lemon zest into the sugar makes the citrus flavor really shine and a clever mixing method ensures you’ll have blueberries bursting in every bite!
In her book Snackable Bakes , Jessie Sheehan describes this cake as “nothing short of summer in a loaf pan.”
She is not wrong. Sugar-crusted with berries bursting at the seams, it is a sight to behold! With a cup of morning coffee or afternoon tea, a slice of this loaf is such a treat, perfectly sweet, bright with lemon flavor, and juicy berries in every bite.
The batter comes together in no time, and the process is brilliant: First, you rub the zest of two lemons into the sugar, which releases oils from the zest into the sugar, heightening the lemon flavor. The smell is intoxicating. Second, the ingredients, which include yogurt, oil (no butter), and lots of fresh lemon juice, are added one by one, with whisking called for after each addition — it’s a one-bowl job!
Finally, the berries are added in two phases: you fold 1 cup into the batter, then, once the batter is in the loaf pan, you scatter the remaining 1/2 cup over the top, which ensures the berries are evenly distributed throughout the cake. Genius!
PS: Lemon-Blueberry Dutch Baby
Lemon-Blueberry Quick Bread, Step by Step
Gather your ingredients:
Zest the lemon into the sugar…
… then rub the zest into the sugar with your fingers.
Add the oil and vanilla and whisk for 30 seconds.
Add the eggs one at a time, whisking after each addition.
Whisk in the sour cream or yogurt and freshly squeezed lemon juice:
Whisk in the baking powder followed by…
… the salt.
Switch to a spatula and stir in the flour.
The batter will be slightly lumpy.
Fold in 1 cup of the blueberries.
Transfer the batter to a buttered- and parchment-lined loaf pan.
Scatter another 1/2 cup of blueberries over the top. Sprinkle with turbinado sugar.
Bake at 350ºF for roughly 1 hour. Remove from the oven, let cool for 20 minutes…
… then remove the loaf from the pan by the parchment sling and let it cool to room temperature.
Slice and serve!
Description
Adapted ever so slightly from Jessie Sheehan’s wonderful Snackable Bakes .
Changes I’ve made:
- Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter.
- Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon.
- Used extra-virgin olive oil in place of the vegetable oil.
- Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon.
- Used sour cream in place of the yogurt: I’ve made this twice with yogurt and once with sour cream, and while all were delicious, I think the sour cream version may have been the best. Not sure I would be able to detect a difference in a blind taste test, but just noting this to say both ingredients work great.
I use this 8.5 x 4.5-inch loaf pan for this recipe.
- softened butter for the pan
- zest from 2 lemons
- 1 cup ( 200 g ) sugar
- 1/2 cup ( 118 g ) extra-virgin olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup ( 120 g ) sour cream or whole milk yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups ( 195 g ) all-purpose flour
- 1 1/2 cups ( 222 g ) fresh or frozen blueberries
- turbinado sugar for sprinkling
- Heat the oven to 350ºF. Grease an 8 1/2 – x – 4 1/2-inch loaf pan (I love this one ) with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan (like a cradle for your cake).
- Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup (145 g) of the berries.
- Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of berries over the top of the loaf, pressing down gently. Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving. Keep the cake, wrapped, on the counter for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Adapted ever so slightly from Jessie Sheehan’s wonderful Snackable Bakes .
Changes I’ve made:
- Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter.
- Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon.
- Used extra-virgin olive oil in place of the vegetable oil.
- Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon.
- Used sour cream in place of the yogurt: I’ve made this twice with yogurt and once with sour cream, and while all were delicious, I think the sour cream version may have been the best. Not sure I would be able to detect a difference in a blind taste test, but just noting this to say both ingredients work great.
I use this 8.5 x 4.5-inch loaf pan for this recipe.
- softened butter for the pan
- zest from 2 lemons
- 1 cup ( 200 g ) sugar
- 1/2 cup ( 118 g ) extra-virgin olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup ( 120 g ) sour cream or whole milk yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups ( 195 g ) all-purpose flour
- 1 1/2 cups ( 222 g ) fresh or frozen blueberries
- turbinado sugar for sprinkling
- Heat the oven to 350ºF. Grease an 8 1/2 – x – 4 1/2-inch loaf pan (I love this one ) with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan (like a cradle for your cake).
- Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup (145 g) of the berries.
- Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of berries over the top of the loaf, pressing down gently. Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving. Keep the cake, wrapped, on the counter for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2023/06/17/one-bowl-lemon-blueberry-quick-bread/
Made in one bowl, this American flag sheet cake comes together in no time. Buttermilk and oil make it especially moist, and the whipped cream cheese frosting is the perfect complement.
I have a hard time not making pastry-crusted and biscuit-topped bubbling berry desserts for occasions such as the Fourth of July, but earlier this week, a flag cake materialized, and I don’t think my children will allow the holiday to pass from here on out without one.
I have wanted to make Deb Perelman’s flag cake ever since she posted it ten years ago, and while I do regret not making it sooner, in some ways the timing was perfect. I had found myself with only one kid home, and I had told her she would “just have to entertain herself for the day.”
But when I saw her slump onto the couch, letting out a sigh of exhaustion after giving a somewhat good go at playing alone — riding once around the block on her bike, playing fetch with Pepe, writing a letter to her cousin Arabella — I asked: Should we make a flag cake?
She lept off the couch and squealed: Really?!
Yes, really. This was such a fun and simple baking project. Wren, who is 9 years old, weighed and mixed the batter with minimal supervision and decorated the entire cake herself. I helped with the frosting mostly because my Kitchen Aid is on its last legs and requires a forceful whack to kick the engine into gear.
The recipe, which is the same as this one-bowl buttermilk birthday cake recipe , is below, and I can’t recommend it enough — the cake comes together in no time, the frosting is heavenly, and the berry-flag motif is oh so festive.
Friends, I’m wishing you all a Happy Fourth 🇺🇸🇺🇸🇺🇸🇺🇸
American Flag Sheet Cake, Step by Step
Gather your ingredients:
Whisk together the dry ingredients…
… then add the wet ingredients.
Stir until smooth.
Pour the batter into a buttered and parchment-lined 9×13-inch pan. I’m using this USA Pan , which I love:
It will feel like not enough batter, but I promise…
… it will bake up beautifully:
Spread the whipped cream cheese frosting over the top:
Then begin your assembly. You’ll need to dust half of the raspberries and blueberries with powdered sugar:
Present your cake proudly, perhaps with a pup by your side.
Cut and serve.
Description
Inspired by Deb Perelman’s flag cake . I’ve used my one-bowl buttermilk birthday cake recipe as the base and my favorite whipped cream cheese frosting, but I’ve used Deb’s assembly method.
forthecake:
- 1 1/2 cups ( 192 g ) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 1/2 teaspoons baking powder
- ½ cup ( 115 g ) neutral oil, such as grapeseed or avocado
- 1 cup ( 215 g ) sugar
- 2 eggs, lightly beaten
- ½ cup + 2 tablespoons ( 158 g ) buttermilk
- 2 teaspoons vanilla extract
- 1 recipe Whipped Cream Cheese Frosting
for decorating:
- 3 to 4 cups raspberries
- 1 cup blueberries
- confectioners sugar
- Preheat the oven to 350ºF. Whisk together the flour, salt, baking soda, baking powder, and sugar. Add the oil, eggs, buttermilk, and vanilla, and stir to combine.
- Coat a 9×13-inch pan with nonstick spray (or butter liberally). Line with parchment paper. Pour the batter into each pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool in pan completely.
- To assemble: Spread the frosting over the cooled cake. Place half of the blueberries on a large plate. Sift confectioners sugar over the top. Place 1.5 cups of the raspberries on a large plate or small sheet pan. Sift confectioners sugar over the top. Start by making the blueberry-star section. Then make the stripes by lining the bottom edge of the pan with red raspberries (as in not confectioners sugar-dusted). Make a row of confectioners sugar-dusted raspberries and repeat until the stripes are complete.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
