One-Bowl Lemon Blueberry Cake with Glazed Icing

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 developed and reviewed.

Moist lemon-infused cake bursting with fresh blueberries, topped with a shiny lemon glaze for a bright and tangy finish. This American-inspired recipe, 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.

Prep: 15 min Cook: 50 min Serves 8 American cuisine 310 cal/serving

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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

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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.