Five-Ingredient Lemon Blueberry Sheet Cake
A moist, tender lemon cake studded with fresh blueberries and finished with a simple powdered sugar glaze. This american-inspired desserts ready in about 45 minutes layers box (15.25 oz) yellow cake mix, large 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.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups fresh blueberries
- 1 cup powdered sugar
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x13-inch baking pan with butter or nonstick spray.
- 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.
- Step 3: Gently fold in 1 1/2 cups fresh blueberries, careful not to break the berries.
- Step 4: Pour batter into the prepared pan, spreading evenly with a spatula.
- 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.
- Step 6: While the cake cools, whisk 1 cup powdered sugar with 1-2 tbsp fresh lemon juice until a smooth glaze forms.
- Step 7: Drizzle the lemon glaze over the warm cake and allow it to set before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Ingredient Lemon Blueberry Sheet Cake take to make?
Total time is about 45 minutes (10 min prep + 35 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 Sheet 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 Sheet 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 Sheet Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Sheet 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.
