Lemon Olive Oil Sheet Cake with Blueberry Glaze

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 and tender lemon cake made with olive oil topped with a vibrant, quick blueberry glaze that adds a sweet and tangy finish. This Mediterranean-inspired recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, granulated sugar 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 9, 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: 35 min Serves 9 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease an 8x8-inch square baking pan.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1 cup granulated sugar.
  3. Step 3: In a separate large bowl, beat 2 large eggs with 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, and 1 tablespoon lemon zest until smooth and combined.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined and smooth.
  5. Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Step 6: While the cake bakes, combine 1 cup fresh blueberries, 1/2 cup powdered sugar, and 2 tablespoons water in a small saucepan over medium heat; cook and stir for 5-7 minutes until the blueberries burst and the glaze thickens slightly.
  7. Step 7: Remove the glaze from heat and let cool for 5 minutes.
  8. Step 8: Once the cake has cooled for 15 minutes, pour the blueberry glaze evenly over the top and allow it to set for another 20 minutes before slicing and serving.

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