• Prep 15 mins
  • Preheat 10 mins
  • Total 1h 5 mins
  • Easy
  • Serves 12


  • Contains Eggs
  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Wheat, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 stick (½ cup) unsalted butter, softened
  • 1 tablespoon + 1/4 teaspoon lemon zest, divided
  • 3 1/2 tablespoons lemon juice, divided
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup fresh or frozen blueberries
  • 3/4 cup confectioners’ sugar
  • 1/2 cup whole milk


  • Large Bowl
  • Medium Bowl
  • Whisk
  • 11" x 7" Baking Dish
  • Small Bowl
  • Step 1

    In a large bowl, combine granulated sugar, eggs, butter, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until smooth. In a medium bowl, combine flour, baking soda and salt. Slowly whisk the dry ingredients into the wet ingredients until evenly combined. Fold in the blueberries.

  • Step 2

    Remove the divider from the basket and insert both crisper plates. Place an 11″ x 7″ baking dish in the basket. Insert basket in unit.

  • Step 3

    Select MEGAZONE, select BAKE, set temperature to 300F, and set time to 50 minutes. Press START/PAUSE to begin preheating.

  • Step 4

    When 40 minutes remain, press START/ PAUSE and remove basket. Pour batter into the baking dish. Reinsert basket and press START/PAUSE to resume baking.

  • Step 5

    In a small bowl, mix remaining lemon zest, lemon juice, and confectioners’ sugar, and milk until smooth.

  • Step 6

    When baking is complete, ensure cake is cooked through by inserting a toothpick into the center of the cake. Toothpick should come out clean. Pour drizzle over cake while warm, allow to cool before slicing and serving.