One-Bowl Lemon Blueberry Cake with Glazed Icing
Moist lemon-infused cake bursting with fresh blueberries, topped with a shiny lemon glaze for a bright and tangy finish. This american-inspired desserts ready in about 65 minutes layers all-purpose flour, granulated sugar, baking powder 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 310 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 all-purpose flour
- 1 1/4 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup softened unsalted butter
- 2 large eggs
- 3/4 cup buttermilk
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 1 1/2 cups fresh blueberries
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- Step 2: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 1/4 cups granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until combined.
- Step 3: Add 1/2 cup softened unsalted butter, 2 large eggs, 3/4 cup buttermilk, 2 tbsp lemon zest, and 1/4 cup lemon juice to the dry ingredients. Using a hand mixer, beat on medium speed for 2 minutes until smooth and creamy.
- Step 4: Gently fold in 1 1/2 cups fresh blueberries, being careful not to crush them.
- Step 5: Pour the batter into the prepared cake pan and bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Step 6: While the cake cools in the pan for 15 minutes, whisk together 1 cup powdered sugar and 2 tbsp milk until smooth to make the glaze.
- Step 7: Transfer the cake to a wire rack, then drizzle the lemon glaze evenly over the top, allowing it to drip down the sides. Let set before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Bowl Lemon Blueberry Cake with Glazed Icing take to make?
Total time is about 65 minutes (15 min prep + 50 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 One-Bowl Lemon Blueberry Cake with Glazed Icing?
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 One-Bowl Lemon Blueberry Cake with Glazed Icing?
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 One-Bowl Lemon Blueberry Cake with Glazed Icing 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 One-Bowl Lemon Blueberry Cake with Glazed Icing?
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.
