Pioneer Woman Blueberry Lemon Sheet Cake

This Pioneer Woman Blueberry Lemon Sheet Cake is a soft and zesty recipe, which uses fresh blueberries and lemon juice. It’s a great choice for summer gatherings, ready in about 1 hour.

Pioneer Woman Blueberry Lemon Sheet Cake Ingredients

For the Cake:

• 2 3/4 cups plus 1 tbsp. all-purpose flour, divided
• 1 3/4 tsp baking powder
• 1 3/4 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs, room temperature
• 3/4 cup buttermilk, room temperature
• 1/3 cup lemon juice
• 2 Tbsp. lemon zest
• 2 cups fresh blueberries

For the Frosting:

• 1 (8-oz.) block cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 Tbsp. lemon juice
• 4 cups powdered sugar

How To Make Pioneer Woman Blueberry Lemon Sheet Cake

1. Prep the oven and pan: Preheat oven to 350°F (175°C). Coat a 13×9-inch baking pan with baking spray.
2. Mix dry and wet ingredients: In separate bowls, whisk together the dry ingredients (flour, baking powder) and the wet ingredients (buttermilk, lemon juice, lemon zest).
3. Combine main batter: In a large mixing bowl, whisk together sugar and oil. Whisk in eggs until smooth. Alternately add the dry and wet mixtures, mixing until just combined.
4. Fold in blueberries: Toss the blueberries with 1 tablespoon of flour. Gently fold them into the batter to prevent sinking.
5. Bake the cake: Pour the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
6. Make the frosting: In a bowl, beat cream cheese, butter, and lemon juice until creamy. Gradually add powdered sugar and beat until smooth.
7. Frost the cake: Spread the frosting evenly over the cooled cake. Garnish with fresh blueberries and lemon zest if desired.

Recipe Tips

• Can I use frozen blueberries? Yes, but do not thaw them before folding into the batter.
• Why toss blueberries in flour? It helps keep them from sinking to the bottom of the cake.
• How to make it ahead: Bake the cake and refrigerate it unfrosted for up to 2 days. Frost just before serving.
• Can I use lemon extract instead of juice? Fresh lemon juice is best, but 1 tsp of lemon extract can substitute if needed.
• How to tell when it’s done: The top should be golden and a toothpick should come out clean.

What To Serve With Blueberry Lemon Sheet Cake

This vibrant summer dessert pairs well with:

• Fresh lemonade or iced tea
• A scoop of vanilla bean ice cream
• Whipped cream
• Mixed berry salad
• Light sparkling wine

How To Store Blueberry Lemon Sheet Cake

Refrigerate: Cover the cake and store in the refrigerator for up to 4 days.

Freeze: Freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw before frosting and serving.

Blueberry Lemon Sheet Cake Nutrition Facts

• Calories: 578kcal
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 66mg
• Sodium: 250mg
• Total Carbohydrates: 78g
• Sugars: 59g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake this in a different size pan?
Yes, but adjust the baking time accordingly. Thinner pans may cook faster.

How to prevent the cake from sticking?
Use a good-quality nonstick spray or line the pan with parchment paper.

Can I use bottled lemon juice?
Fresh lemon juice is preferred for best flavor, but bottled can work in a pinch.

Why is my frosting too soft?
Chill it briefly or add more powdered sugar to thicken.

How long will the cake stay moist?
Stored properly, it will stay moist for 3-4 days in the fridge.

Try More Recipes:

• Pioneer Woman Lemon Raspberry Cake
• Pioneer Woman Lemon Icebox Pie
• Pioneer Woman Lemon Drop Martini