Lemon-Glazed Blueberry Snack Cake


Indulge in the divine fusion of zesty lemon and luscious blueberries with our Lemon-Glazed Blueberry Snack Cake, a culinary masterpiece designed for those seeking an easy yet delectable treat. This recipe showcases a harmonious blend of flavors and textures, creating a moist and fluffy cake adorned with a two-ingredient glaze that imparts a burst of citrus tang. Perfect for any occasion, this hassle-free recipe requires only one bowl and no electric mixer, making it a delightful go-to for both novice and experienced bakers.Ingredients:

  1. 1⅓ cups of high-quality all-purpose flour.⅔ cup of granulated sugar for the perfect level of sweetness.2 teaspoons of baking powder for the ideal rise.½ teaspoon of table salt to enhance the overall flavor.1 large egg for binding and structure.¾ cup of plain unsweetened almond milk for a subtle nutty undertone.3 tablespoons of canola oil for a light and moist texture.1½ teaspoons of pure vanilla extract for a touch of warmth.1 teaspoon of lemon zest to elevate the citrus notes.1⅓ cups of succulent blueberries, or substitute with fresh raspberries or blackberries.½ cup of powdered sugar (confectioner’s) for the glaze.1 tablespoon of fresh lemon juice for the citrusy finishing touch.


  1. Begin by preheating the oven to 350°F and lining an 8-inch square baking pan with parchment paper, ensuring an easy release and a perfectly shaped cake.In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and table salt, creating a well in the center. Crack the egg into the well and stir well before incorporating almond milk, canola oil, vanilla extract, and lemon zest. The result is a smooth, well-balanced batter that will serve as the canvas for our delightful snack cake.Spoon the batter into the prepared pan and sprinkle the blueberries evenly over the top, allowing them to gently sink into the batter.Bake at 350°F for 35 to 40 minutes, or until a wooden pick inserted in the center emerges with a few moist crumbs clinging. Allow the cake to cool to room temperature, approximately 1 hour, ensuring optimal texture and flavor development.In a small bowl, combine the powdered sugar and fresh lemon juice to create a simple yet tantalizing glaze. Spread this glaze evenly over the cooled cake, providing the finishing touch that elevates this snack cake to a gourmet level.To serve, cut the cake into 12 delightful pieces, each embodying the perfect balance of sweetness and citrus tang.

Conclusion:Our Lemon-Glazed Blueberry Snack Cake is a celebration of simplicity and sophistication, offering a delightful combination of flavors in every bite. Whether for a casual afternoon treat or an elegant dessert, this recipe is a testament to the beauty of uncomplicated yet refined baking. Store any leftovers in the fridge for up to one week, ensuring a prolonged enjoyment of this exquisite creation. Embrace the art of baking with this tantalizing masterpiece that is sure to become a cherished favorite.


Total Time  1 hr 50 min

Prep 15 min

Cook 35 min

Serves 12

Difficulty Easy

This fruity snack cake couldn’t be easier to make. The stir-together batter comes together in one bowl with no need for an electric mixer, and the cake bakes up to a moist, fluffy texture. The two-ingredient glaze finishes the cake with a sunny hit of citrus tang. Feel free to substitute fresh raspberries or blackberries if they’re more plentiful at your market than blueberries. Store any leftovers in the fridge for up to one week.


All-purpose flour

1⅓ cup(s)


⅔ cup(s)

Baking powder

2 tsp

Table salt

½ tsp


1 large egg(s)

Plain unsweetened almond milk

¾ cup(s)

Canola oil

3 Tbsp

Vanilla extract

1½ tsp

Lemon zest

1 tsp


1⅓ cup(s)

Powdered sugar (confectioner’s)

½ cup(s)

Fresh lemon juice

1 Tbsp


  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, stir together flour, granulated sugar, baking powder, and salt. Make a well in center of mixture. Crack egg into empty spot in bowl and stir well. Stir in almond milk, oil, vanilla, and lemon zest. Spoon batter into prepared pan. Sprinkle evenly with berries (berries will sink down into batter).
  3. Bake at 350°F until a wooden pick inserted in center comes out with a few moist crumbs clinging, 35 to 40 minutes. Cool cake to room temperature, about 1 hour.
  4. In a small bowl, stir together powdered sugar and lemon juice; spread evenly over cake. Cut cake into 12 pieces.
  5. Serving size: 1 piece