Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup kefir (room temperature)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup fresh or frozen blueberries
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch sheet cake pan with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together the kefir, vegetable oil, eggs, vanilla extract, and lemon zest until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. The batter will be slightly thick.
  5. Pour the batter into the prepared sheet cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  6. While the cake is cooling
  7. Once the cake has cooled completely, pour the blueberry glaze over the top, allowing it to dribble down the sides. Cut into squares and serve.