Pioneer Woman Blueberry Lemon Sheet Cake

This tender Pioneer Woman Blueberry Lemon Sheet Cake is made with vegetable oil, buttermilk, fresh blueberries, lemon zest, and a rich cream cheese frosting. The result is a wonderfully moist and pillowy cake, bursting with bright, sunny flavors that are perfect for any occasion. Perfect for a backyard cookout or a sweet breakfast treat, this easy 9×13-inch cake serves 12 people.

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
• 1/2 tsp. baking soda
• 3/4 tsp. kosher salt
• 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. firmly packed lemon zest, plus more for garnish
• 2 tsp. vanilla extract
• 2 cups fresh blueberries, plus more for garnish
• Nonstick baking spray with flour

For the frosting:

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

How To Make Pioneer Woman Blueberry Lemon Sheet Cake

1. Prepare oven and dry ingredients: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together 2 3/4 cups of the flour, baking powder, baking soda, and salt.
2. Combine wet ingredients: In a large bowl, whisk the granulated sugar and oil until combined. Add the eggs one at a time, whisking well after each addition. In a separate small bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla.
3. Create the batter: Add the flour mixture to the egg mixture in three parts, alternating with the buttermilk mixture. Whisk gently after each addition until just combined.
4. Add blueberries and bake: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. Gently fold the coated blueberries into the cake batter. Pour the batter into a 13-by-9-inch baking pan prepared with nonstick baking spray. Bake for 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool completely in the pan.
5. Make the frosting: In the bowl of a stand mixer, beat the softened cream cheese, butter, lemon juice, and lemon zest on medium speed until creamy. Reduce the speed to low, gradually add the powdered sugar, and then increase to medium, beating until smooth.
6. Frost and serve: Spread the cream cheese frosting evenly over the top of the cooled cake. Garnish with additional fresh blueberries and lemon zest before slicing and serving.

Recipe Tips

• Use Oil for a Moist Cake: This recipe calls for vegetable oil instead of butter for a reason. Oil is a liquid fat at room temperature, which guarantees a tender and super-moist cake, even a day or two after baking.
• Toss Blueberries in Flour: Before folding the blueberries into the batter, toss them with one tablespoon of flour. This simple trick coats the berries and helps prevent them from sinking to the bottom of the pan as the cake bakes.
• Use Room Temperature Ingredients: Allowing your eggs and buttermilk to come to room temperature helps them mix more evenly into the batter. This creates a smoother batter and results in a lighter, more pillowy cake texture.
• Don’t Overmix the Batter: When alternating the dry and wet ingredients, be sure to mix only until they are just combined. Overmixing can develop the gluten in the flour, which can lead to a dense or tough cake.

What To Serve Blueberry Lemon Sheet Cake

This delicious cake is a complete treat on its own, thanks to its rich cream cheese frosting. It’s perfect for serving a crowd at a party or potluck. For an extra-special dessert, serve a slice with a scoop of creamy vanilla ice cream. It also pairs wonderfully with a simple cup of hot coffee or a cold glass of milk.

How To Store Blueberry Lemon Sheet Cake Leftovers

Refrigerate: Due to the cream cheese frosting, the cake must be refrigerated. Cover the pan with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days. For the best flavor and texture, let slices sit at room temperature for 15-20 minutes before enjoying.

Freeze: You can freeze the unfrosted cake. Once it has cooled completely, wrap it tightly in a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw the cake at room temperature before frosting and serving.

Pioneer Woman Blueberry Lemon Sheet Cake Nutrition Facts

(Note: These are estimated values.)

• Serving Size: 1 slice
• Calories: 510 kcal
• Total Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrate: 68g
• Sugars: 48g
• Protein: 5g

Frequently Asked Questions

Why use oil instead of butter in this cake? Cakes made with oil tend to be more tender and moist than those made with butter. Because oil is liquid at room temperature while butter is solid, it results in a softer cake texture, even after it has been chilled.

Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries if that’s what you have. Be sure to let them thaw completely first, and then gently pat them dry with paper towels before tossing them in flour. This removes excess moisture that could make the cake soggy.

What does lemon juice do in a cake? Lemon juice serves two purposes here. First, it adds a lovely bright, tart lemon flavor. Second, as an acid, it reacts with the baking soda and baking powder to help the cake rise, creating that perfect light and pillowy texture.