One-Bowl Lemon Blueberry Cake with Vanilla Glaze
A moist, tender lemon cake studded with fresh blueberries and topped with a simple vanilla glaze, perfect for any occasion. This american-inspired desserts ready in about 55 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 280 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
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 tsp lemon zest
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt until evenly combined.
- Step 3: Add 2 large eggs, 1/2 cup milk, 1/3 cup vegetable oil, and 2 tsp lemon zest to the dry ingredients. Mix with a whisk or hand mixer on medium speed until smooth and fully combined.
- Step 4: Gently fold in 1 cup fresh blueberries, being careful not to break them.
- Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Step 6: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: While the cake cools in the pan for 10 minutes, prepare the glaze by mixing 1 cup powdered sugar, 1 tsp vanilla extract, and 2 tbsp lemon juice until smooth and pourable.
- Step 8: Remove the cake from the pan onto a wire rack. When the cake is completely cool, drizzle the vanilla-lemon glaze evenly over the top.
- Step 9: Slice and serve the cake at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Bowl Lemon Blueberry Cake with Vanilla Glaze take to make?
Total time is about 55 minutes (15 min prep + 40 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 Vanilla Glaze?
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 Vanilla Glaze?
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 Vanilla Glaze 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 Vanilla Glaze?
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.
