Blueberry Lemon Drop Sheet Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist vanilla cake infused with fresh blueberries and topped with a tangy lemon glaze for a perfect balance of sweet and tart. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 12 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until combined.
  2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Step 3: Beat in 3 large eggs one at a time, then mix in 1 tbsp vanilla extract.
  4. Step 4: Alternately add the dry flour mixture and 1 cup milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined.
  5. Step 5: Gently fold in 1 cup fresh blueberries and 1 tbsp lemon zest to distribute evenly without breaking berries.
  6. Step 6: Pour batter into a greased 9x13-inch baking pan and smooth the top.
  7. Step 7: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  8. Step 8: While cake cools, whisk together 1 1/2 cups powdered sugar and 3 tbsp fresh lemon juice until smooth for the glaze.
  9. Step 9: Drizzle the lemon glaze evenly over the warm cake and allow to set before slicing and serving.

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