Pioneer Woman Lemon-Blueberry Sheet Cake

Pioneer Woman Lemon-Blueberry Sheet Cake is made with fresh lemon juice, juicy blueberries, and a soft buttery cake base. It serves around 12 people and takes about 15 minutes to prep and 30 minutes to bake. This easy sheet cake is perfect for birthdays, brunches, or summer gatherings.

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💖 Why You’ll Love This Pioneer Woman Lemon-Blueberry Sheet Cake

Easy to Make in One Pan: No fancy layers—just a simple sheet cake that bakes evenly and serves a crowd.
Bright Lemon Flavor with Bursts of Blueberries: The tangy lemon blends beautifully with sweet, juicy blueberries in every bite.
Perfect for Any Occasion: Great for potlucks, BBQs, birthdays, holidays, or even casual weekday desserts.
Moist, Soft, and Buttery: The texture is light and fluffy but rich enough to feel like a treat.
Topped with a Simple Glaze or Frosting: A lemon glaze or cream cheese frosting adds extra flavor without much work.
Naturally Colorful Without Food Dye: The blueberries give the cake a pretty purple-blue pop—no food coloring needed.
Easy to Store and Transport: Since it’s baked in one sheet, it’s easy to carry and perfect for serving.

🍇 Ingredients

1 cup unsalted butter, softened
1½ cups sugar
3 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
1½ cups fresh blueberries (or frozen, tossed in a little flour)

🧁 Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Cream butter and sugar in a large bowl until light and fluffy.
Beat in eggs one at a time, then add lemon zest and juice.
In another bowl, whisk flour, baking powder, and salt together.
Add dry ingredients to the wet mixture, alternating with milk.
Gently fold in blueberries using a spatula.
Pour the batter into the pan, spreading it evenly.
Bake for 28–32 minutes, or until a toothpick comes out clean.
Cool completely, then top with lemon glaze or frosting of choice.

💡 Tips for Best Results

Toss blueberries in a tablespoon of flour before adding to batter to prevent sinking.
Don’t overmix after adding the flour, or the cake may turn dense.
Use fresh lemons for better flavor—zest adds extra brightness.
If using frozen berries, do not thaw them before mixing in.

🧋 What To Serve With Lemon-Blueberry Sheet Cake?

Serve Lemon-Blueberry Sheet Cake with fresh whipped cream, vanilla ice cream or a hot cup of tea. It pairs beautifully with light fruity drinks, lemonades or even coffee for a sweet mid-morning or evening treat.

❄️ How To Store Lemon-Blueberry Sheet Cake?

In the fridge: Cover with plastic wrap or foil and refrigerate leftover lemon-blueberry sheet cake for up to 5 days. Bring to room temp before serving.
In the freezer: Wrap slices tightly and store leftover lemon-blueberry sheet cake in freezer bags for up to 2 months. Thaw overnight in the fridge.

🔥 How To Reheat Leftover Lemon-Blueberry Sheet Cake?

In The Microwave: Heat individual slices of leftover lemon-blueberry sheet cake for 15–20 seconds.
In The Oven: Wrap slices of leftover lemon-blueberry sheet cake in foil and warm in a 300°F oven for 8–10 minutes.

❓FAQs

Can I use frozen blueberries in Lemon-Blueberry Sheet Cake?

Yes, you can use frozen blueberries in Lemon-Blueberry Sheet Cake, but don’t thaw them first. Toss the frozen berries in flour before adding them to the batter. This helps prevent them from sinking and bleeding color throughout the Lemon-Blueberry Sheet Cake.

How do I keep blueberries from sinking in Lemon-Blueberry Sheet Cake?

To keep blueberries from sinking in Lemon-Blueberry Sheet Cake, lightly coat them with a tablespoon of flour before folding them into the batter. This helps them stay suspended while baking and gives a better berry distribution in every slice of Lemon-Blueberry Sheet Cake.

Can I make Lemon-Blueberry Sheet Cake ahead of time?

Yes, you can prepare Lemon-Blueberry Sheet Cake a day in advance. Once cooled, cover it tightly and store at room temperature or in the fridge. The flavors actually develop more, making the Lemon-Blueberry Sheet Cake taste even better the next day.

What type of lemon should I use in Lemon-Blueberry Sheet Cake?

Fresh lemons are best for Lemon-Blueberry Sheet Cake. Use both the juice and the zest for a vibrant citrus flavor. Avoid bottled lemon juice as it lacks the brightness and natural oils that make Lemon-Blueberry Sheet Cake extra delicious.

What frosting goes best with Lemon-Blueberry Sheet Cake?

A light lemon glaze or cream cheese frosting pairs perfectly with Lemon-Blueberry Sheet Cake. The glaze adds brightness without overpowering the blueberries, while cream cheese adds richness to enhance the overall flavor of the Lemon-Blueberry Sheet Cake.

Why is my Lemon-Blueberry Sheet Cake dense?

If your Lemon-Blueberry Sheet Cake turns out dense, you may have overmixed the batter or added too much flour. Gently fold ingredients together just until combined to keep Lemon-Blueberry Sheet Cake soft and fluffy.

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