Pioneer Woman Lemon-Blueberry Sheet Cake

This Pioneer Woman Lemon-Blueberry Sheet Cake is a soft and zesty dessert, which uses fresh blueberries and bright lemon juice. It’s a classic, foolproof recipe, ready in just 45 minutes.

Pioneer Woman Lemon-Blueberry Sheet Cake Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 1/2 cups fresh blueberries (or frozen, tossed in flour)

How To Make Pioneer Woman Lemon-Blueberry Sheet Cake

1. Prep the oven and pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
3. Add eggs and lemon: Beat in eggs one at a time. Stir in lemon zest and lemon juice.
4. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine wet and dry: Add dry ingredients to the wet mixture, alternating with milk, until just combined.
6. Fold in blueberries: Gently fold in the blueberries with a spatula.
7. Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and frost: Let cake cool completely before topping with lemon glaze or your preferred frosting.

Recipe Tips

• Can I use frozen blueberries? Yes, toss them in a little flour to prevent sinking.
• What kind of lemon glaze works best? Mix powdered sugar with fresh lemon juice until pourable.
• How to avoid overmixing: Stir just until combined to keep the cake light.
• Can I use buttermilk instead of milk? Yes, it adds extra tang and moisture.
• How to make it more lemony: Add a bit more zest or use a lemon extract.

What To Serve With Lemon-Blueberry Cake

This fresh cake pairs well with creamy and fruity sides:

• Lemon glaze or cream cheese frosting
• Whipped cream
• Fresh blueberries
• Vanilla ice cream
• Mint garnish

How To Store Lemon-Blueberry Sheet Cake

Refrigerate: Store covered in the fridge for up to 5 days. Let come to room temp before serving.
Freeze: Wrap tightly and freeze slices for up to 2 months. Thaw and serve.

Lemon-Blueberry Sheet Cake Nutrition Facts

• Calories: 290
• Fat: 13g
• Carbohydrates: 38g
• Sugar: 22g
• Protein: 4g
• Fiber: 1g

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

FAQs

Can I make this cake in advance?
Yes, bake a day ahead and store tightly covered.

What’s the best frosting for this cake?
A lemon glaze or cream cheese frosting complements the flavors perfectly.

Can I make cupcakes with this batter?
Yes, bake in muffin tins for 18–20 minutes.

How to keep blueberries from sinking?
Toss them in a little flour before folding into the batter.

Is this cake good for potlucks?
Absolutely! It’s easy to slice and serve straight from the pan.

Try More Recipes:

• Pioneer Woman Rhubarb Cobbler
• Pioneer Woman Blueberry Lemon Sweet Rolls
• Pioneer Woman Mango Cake