Five-Ingredient Lemon Blueberry 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 developed and reviewed.

A moist, tender lemon cake studded with fresh blueberries and finished with a simple powdered sugar glaze. This American-inspired recipe, ready in about 45 minutes, layers yellow cake mix, eggs, vegetable oil 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 290 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: 10 min Cook: 35 min Serves 12 American cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease a 9x13-inch baking pan with butter or nonstick spray.
  2. Step 2: In a large bowl, combine 1 box yellow cake mix, 3 large eggs, and 1/2 cup vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until smooth and well combined.
  3. Step 3: Gently fold in 1 1/2 cups fresh blueberries, careful not to break the berries.
  4. Step 4: Pour batter into the prepared pan, spreading evenly with a spatula.
  5. Step 5: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
  6. Step 6: While the cake cools, whisk 1 cup powdered sugar with 1-2 tbsp fresh lemon juice until a smooth glaze forms.
  7. Step 7: Drizzle the lemon glaze over the warm cake and allow it to set before slicing and serving.

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