Pioneer Woman Lemon Blueberry Cake

This lemon blueberry cake is made with a moist oil-based cake, fresh blueberries, and bright lemon zest, topped with lemon cream cheese frosting. It’s a quick 9×13 sheet cake for a crowd. It takes about 2 hours and serves 12.

Oil is what keeps this cake soft and moist even after it cools. Butter firms up when it’s cold and gives you a denser crumb, so oil is the better pick for a tender sheet cake. Toss the blueberries with a spoon of flour before folding them in so they don’t sink.

The lemon juice does double duty. It adds tart flavor, and its acid activates the baking soda so the cake rises properly. Beat the cream cheese frosting until smooth, then frost only once the cake is fully cool or it melts

Pioneer Woman Lemon Blueberry Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Blueberry Desserts Cakes & Cupcakes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This lemon blueberry sheet cake bakes fresh berries into a moist, oil-based lemon cake, topped with lemon cream cheese frosting. Quick to make and built to feed a crowd.

Ingredients

For the Cake:

• 2 3/4 cups plus 1 tablespoon all-purpose flour, divided
  
• 1 3/4 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 3/4 teaspoon 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 tablespoons firmly packed lemon zest, plus more for garnish
  
• 2 teaspoons 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 tablespoon lemon juice
  
• 1 teaspoon firmly packed lemon zest
  
• 4 cups powdered sugar

Instructions

1. For the cake: Preheat the oven to 350°F.
   
2. In a medium bowl, whisk the 2 3/4 cups flour, baking powder, baking soda, and salt together.
   
3. In a large bowl, whisk the sugar and oil together until combined. Add the eggs one at a time, whisking until fully combined after each.
   
4. In a small bowl, whisk the buttermilk, lemon juice, lemon zest, and vanilla together.
   
5. Add the flour mixture to the egg mixture in 3 parts, alternating with the buttermilk mixture, whisking just until combined after each.
   
6. Toss the blueberries with the remaining 1 tablespoon of flour in a small bowl. Gently fold them into the batter until evenly distributed.
   
7. Spray a 13×9-inch baking pan with baking spray. Pour in the batter and bake for 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Let the cake cool completely in the pan.
   
8. For the frosting: In a stand mixer with a paddle attachment, beat the cream cheese, butter, lemon juice, and lemon zest on medium speed until creamy, about 2 minutes. Add the powdered sugar and beat on low until combined. Increase to medium and beat until smooth, about 1 minute, scraping down the bowl as needed.
   
9. To assemble: Spread the frosting over the cooled cake and garnish with extra blueberries and lemon zest if you like.

FAQs

Why use oil instead of butter in this cake?

Oil stays liquid at room temperature, so the cake stays soft and moist even after it cools. Butter sets firm when cold and gives a denser, drier crumb. For a tender sheet cake like this, oil is the better fat.

What does the lemon juice do besides add flavor?

It works as an acid that activates the baking soda, which is what makes the cake rise into a light, pillowy texture. Without that acid the cake won’t rise the same way, so don’t cut the lemon juice to reduce the tang.

Can I use frozen blueberries?

Yes. Thaw them completely and pat them dry first so the extra liquid doesn’t bleed into the batter. Toss them with the tablespoon of flour like you would fresh ones so they stay suspended in the cake.

Why do I toss the blueberries with flour?

The flour coating gives the berries something to grip in the batter so they stay evenly spread instead of sinking to the bottom. It’s a small step that keeps every slice studded with fruit.

What other blueberry cakes can I make?

If you like a blueberry sheet cake, try my Blueberry Crumble with its buttery streusel top, or the flip-and-serve Blueberry Upside-Down Cake.