Lemon-Blueberry Sheet Cake with Vanilla Frosting

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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 zesty lemon cake layered with fresh blueberries and a light vanilla frosting, ideal for a refreshing afternoon treat. This American-inspired recipe, ready in about 55 minutes, layers all-purpose flour, granulated sugar, butter 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 320 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: 25 min Cook: 30 min Serves 12 American cuisine 320 cal/serving

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Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup (softened) butter
1 cup buttermilk
2 tbsp lemon zest
1 cup fresh blueberries
2 cups vanilla frosting

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Instructions

Step 1: Preheat oven to 350°F. In a bowl, cream butter and sugar until fluffy. Add buttermilk and lemon zest, mixing until combined. Fold in flour and blueberries.
Step 2: Pour batter into a greased 9x13-inch pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Cool completely.
Step 3: Spread vanilla frosting over the cake, then refrigerate for 1 hour before slicing.