Lemon Blueberry Cake

Name: Lemon Blueberry Cake
Prep time: 15 min
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 2 3/4 c. 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 c. granulated sugar; 1 c. vegetable oil; 3 large eggs, room temperature; 3/4 c. buttermilk, room temperature; 1/3 c. lemon juice; 2 tbsp. firmly packed lemon zest, plus more for garnish; 2 tsp. vanilla extract; 2 c. fresh blueberries, plus more for garnish; Nonstick baking spray with flour; 1 8-oz. block cream cheese, softened; 1/4 c. unsalted butter, softened; 1 tbsp. lemon juice; 1 tsp. firmly packed lemon zest; 4 c. powdered sugar

Bright and sweet, it's the perfect sheet cake!

By Rebecca CumminsPublished: Apr 26, 2023

8 Ratings

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the pioneer woman's lemon blueberry cake recipe

Yields:

12 serving(s)

Prep Time:

15 mins

Total Time:

2 hrs

As the weather warms up and flowers begin to bloom, now is the perfect time to bring out the best summer desserts! And what better place to start than with this super quick lemon blueberry cake? This recipe is jam-packed with jewel-toned blueberries and sunny, sweet lemon zest. The best part? By opting for a single 9-by-13-inch cake over traditional round cake layers, this treat comes together in a snap! All this homemade cake needs is some pillowy, soft cream cheese frosting and a few extra blueberries on top to make it a crowd favorite. It's the perfect send-off to your Memorial Day backyard cookout and a delicious breakfast treat the day after—that is, if there are any leftovers!

What does lemon juice do in cakes?

Lemon juice can have a few different jobs in a recipe. First, it can act as another way to add lovely tart lemon flavor to a lemon dessert. It also acts as an acid—a key component needed to activate leavening agents like baking soda and baking powder. This is crucial for that perfect pillowy, cake-y texture. Without it, this cake won’t rise exactly as intended, but don’t fear! There are a few baking soda substitutions to try if you're in a pinch.

Can I use frozen blueberries instead of fresh?

Have leftover blueberries hanging out in the back of the freezer from the last time a blueberry dessert was made? Now is the time to pull them out! Make sure to let the blueberries thaw completely and pat them dry before using them for this cake.

Why use oil instead of butter?

Oil is a type of fat that stays liquid at room temperature meaning that cakes made with oil will stay tender and moist once cooled. Butter, however, is a solid fat and will leave your cakes firm and on the denser side when chilled. So, when it’s time to whip up a soft and decadent cake, oil is best for the job!

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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

Directions

1. Step 1For the cake: Preheat the oven to 350°F.
2. Step 2In a medium bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt.
3. Step 3In a large bowl, whisk together sugar and oil until combined. Add the eggs, one at a time, and whisk until fully combined.
4. Step 4In a small bowl, whisk to combine the buttermilk, lemon juice, lemon zest, and vanilla extract.
5. Step 5To the egg mixture, add the flour mixture in 3 parts, alternating with the buttermilk mixture, whisking just until combined after each addition.
6. Step 6Toss the blueberries with the remaining 1 tablespoon of flour in a small bowl. Gently fold them into the batter until evenly distributed.
7. Step 7Spray a 13-by-9-inch baking pan with baking spray with flour. Pour the batter into the prepared pan and 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.
8. Step 8For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, butter, lemon juice, and lemon zest at medium speed until creamy, about 2 minutes. Add the powdered sugar and beat at low speed until combined. Increase the speed to medium and beat until smooth, about 1 minute, stopping to scrape down the sides and bottom of the bowl as needed.
9. Step 9To assemble: Spread cream cheese frosting on top of cake and garnish with additional blueberries and lemon zest if you’d like.