1-Getting Started: First, preheat the oven to 350°F and spray a 13-by-18-inch rimmed baking sheet with cooking spray. In a medium bowl, whisk together the flour, baking power, baking soda, and salt to get those dry ingredients mixed evenly.

2-Getting Started: Next, in a large bowl, combine the granulated sugar and lemon zest by rubbing them together this releases the oils and makes the flavor pop! Add the eggs and whisk until the mixture gets foamy and lighter, which takes about 1 to 2 minutes.

3-Mixing the Batter: Whisk in the vegetable oil, vanilla extract, lemon extract, and lemon juice until everything blends smoothly. Gradually stir in the flour mixture, alternating with the buttermilk, and whisk well after each addition to avoid lumps.

4-Mixing the Batter: For a quick tip, check out our easy baking tips on the blog for more ways to mix batter just right. Pour the batter into the prepared pan and bake for 16 to 18 minutes, rotating the pan halfway through for even cooking.

5-Mixing the Batter: Once done, cool the cake completely in the pan on a rack for at least 1 hour. For the frosting, beat the butter until smooth, then add the blueberry preserves and lemon juice, beating on low then medium until combined.

6-Finishing Touches: Gradually add the powdered sugar, mixing on low, then beat on medium until fluffy. Spread it over the cooled cake and top with blueberries. The whole process takes about 30 minutes of prep, plus baking and cooling for around 1 hour and 50 minutes total perfect for any day!