1-Preheat and Prepare: Begin by preheating your oven to 350°F. Spray a 13-by-18-inch rimmed baking sheet with cooking spray and line it if needed for easy removal. Measure out all the ingredients ahead of time to keep things organized, just like in the recipe for success.

2-Mix the Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, combine the sugar and lemon zest, then add the eggs and whisk until foamy. Mix in the oil, vanilla extract, lemon extract, and lemon juice, blending well for that zesty flavor.

3-Combine and Bake: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, and whisk until just combined. Pour the batter into the prepared pan and bake for 16 to 18 minutes, rotating the pan halfway through for even cooking. Let the cake cool in the pan for at least 1 hour before frosting.

4-Make and Apply the Frosting: For the frosting, beat the butter until smooth, then mix in the blueberry preserves and lemon juice. Gradually add the powdered sugar and beat until fluffy, then spread it over the cooled cake and top with fresh blueberries. If you’re exploring more baking ideas, check out this no-bake energy bites recipe for a quick snack option.