Five-Ingredient Lemon Blueberry Cake
A moist and zesty lemon cake studded with fresh blueberries, made with only five simple ingredients for quick baking enjoyment. This american-inspired desserts ready in about 50 minutes layers self-rising flour, granulated sugar, large eggs 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 8, 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.
Ingredients
- 2 cups self-rising flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup, melted unsalted butter
- 1 cup fresh blueberries
- 1 tbsp lemon zest
Instructions
- Step 1: Preheat oven to 350°F and grease an 8-inch round cake pan with butter or nonstick spray. In a large bowl, whisk together 2 cups self-rising flour, 1 cup granulated sugar, and 1 tbsp lemon zest until evenly combined.
- Step 2: In a separate bowl, beat 3 large eggs lightly, then add 1/2 cup melted unsalted butter and stir to combine. Pour the wet ingredients into the dry flour mixture and fold gently until just combined, being careful not to overmix.
- Step 3: Fold in 1 cup fresh blueberries carefully to avoid breaking them.
- Step 4: Pour the batter evenly into the prepared cake pan and smooth the surface with a spatula. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Step 5: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve plain or with a dusting of powdered sugar.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Ingredient Lemon Blueberry Cake take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Five-Ingredient Lemon Blueberry Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Five-Ingredient Lemon Blueberry Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Five-Ingredient Lemon Blueberry Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Five-Ingredient Lemon Blueberry Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
