One-Bowl Lemon Blueberry Cake with Vanilla 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, tender lemon cake studded with fresh blueberries and topped with a simple vanilla glaze, perfect for any occasion. This American-inspired recipe, 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.

Prep: 15 min Cook: 40 min Serves 8 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. 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.
  3. 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.
  4. Step 4: Gently fold in 1 cup fresh blueberries, being careful not to break them.
  5. Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Step 6: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. 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.
  8. 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.
  9. Step 9: Slice and serve the cake at room temperature.

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