Hamdi Saidani This Pioneer Woman Lemon Blueberry Pound Cake is a moist and zesty recipe, which is made with buttermilk and fresh blueberries. It’s a classic, foolproof recipe, ready in about 2 hours and 5 minutes.
Pioneer Woman Lemon Blueberry Pound Cake Ingredients
A perfect balance of tangy lemon and sweet blueberries for a crowd-pleasing cake.
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 Lemon Blueberry Pound Cake
A step-by-step guide to baking this bright and fruity sheet cake.
- Prep Oven and Dry Ingredients: Preheat the oven to 350°F. In a medium bowl, whisk together 2 3/4 cups of the flour, the baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, whisk the sugar and oil until combined. Add the eggs one at a time, whisking well after each. In a separate small bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla.
- Combine Batter: Add the flour mixture to the egg mixture in three parts, alternating with the buttermilk mixture. Whisk gently after each addition, just until the batter is smooth. Be careful not to overmix.
- Add Blueberries: In a small bowl, toss the fresh blueberries with the remaining 1 tablespoon of flour. Gently fold the coated blueberries into the cake batter.
- Bake the Cake: Spray a 13-by-9-inch baking pan with baking spray that contains flour. Pour the batter into the pan and spread evenly. 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.
- Make the Frosting: In 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 mix until combined. Increase the speed to medium and beat until the frosting is smooth and fluffy.
- Frost and Garnish: 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
For a perfect, berry-filled pound cake every time.
- How to keep blueberries from sinking? The recipe’s method of tossing the blueberries in a tablespoon of flour before folding them into the batter is the secret. The light flour coating helps the berries grip the batter and stay suspended instead of sinking to the bottom during baking.
- Why use room temperature eggs and buttermilk? Cold ingredients don’t emulsify as well. Bringing your eggs and buttermilk to room temperature helps them mix more evenly into the batter, creating a lighter, more uniform, and tender cake crumb.
- Can I use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them first; add them to the batter while they are still frozen (after tossing them in flour). This helps prevent their color from bleeding and turning the entire cake purple.
- How do I avoid a dense pound cake? The most common culprit is overmixing the batter after adding the flour. Mix just until the flour streaks disappear. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake.
What To Serve With Lemon Blueberry Pound Cake
Perfect pairings for this zesty and sweet cake.
This cake is delightful on its own, but it pairs wonderfully with:
- A hot cup of tea or a light-roast coffee
- A tall glass of iced tea or lemonade
- A small scoop of vanilla bean ice cream
How To Store Lemon Blueberry Pound Cake
Keeping your cake fresh and delicious.
- Refrigerate: Due to the cream cheese frosting, this cake should be stored in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.
- Serving: For the best flavor and texture, remove the cake from the refrigerator about 20-30 minutes before serving to let it come closer to room temperature.
Lemon Blueberry Pound Cake Nutrition Facts
An estimated guide per serving.
- Calories: 480 kcal
- Carbohydrates: 65 g
- Protein: 4 g
- Fat: 24 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this in a Bundt pan instead of a sheet pan?
Yes, this recipe can be adapted for a 10- or 12-cup Bundt pan. Grease and flour the pan very well. The baking time will likely be longer, around 55-65 minutes. Start checking for doneness at the 50-minute mark.
My cream cheese frosting is runny. How can I fix it?
If your frosting is too thin, it’s usually because the cream cheese or butter was too soft. You can thicken it by placing the bowl in the refrigerator for 15-20 minutes, then re-whipping it. If it’s still too loose, you can beat in a bit more powdered sugar, a few tablespoons at a time, until it reaches the desired consistency.
Can I use regular milk if I don’t have buttermilk?
Yes, you can make a quick substitute. For the 3/4 cup of buttermilk needed, measure out 3/4 cup of whole milk and stir in 2 teaspoons of lemon juice or white vinegar. Let it sit for 5-10 minutes to curdle slightly, then use it as directed in the recipe.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chocolate Cherry Mug Cake Recipe
- Pioneer Woman Chocolate Bundt Cake Recipe
- Pioneer Woman German Chocolate Cake Recipe
Pioneer Woman Lemon Blueberry Pound Cake Recipe
Description
A moist and zesty lemon pound cake, studded with fresh blueberries and topped with a luscious lemon cream cheese frosting, all made conveniently in a 9×13 pan.
Ingredients
Instructions
- Preheat oven to 350°F. Whisk dry cake ingredients in one bowl.
- In a large bowl, whisk sugar and oil. Add eggs one by one. Whisk buttermilk, lemon juice, zest, and vanilla in a small bowl.
- Alternate adding the dry and wet mixtures to the egg mixture, mixing until just combined.
- Toss blueberries in 1 tbsp. flour and gently fold into the batter.
- Pour into a greased and floured 13×9-inch pan. Bake for 40-45 minutes. Cool completely.
- Beat frosting ingredients together until smooth and creamy.
- Spread frosting over the cooled cake and garnish with more blueberries and lemon zest.
Notes
- u003cliu003eTossing blueberries in flour before adding them to the batter is the best way to prevent them from sinking.u003c/liu003eu003cliu003eFor a tender cake, do not overmix the batter after the flour is added. Mix only until no dry streaks remain.u003c/liu003eu003cliu003eEnsure your eggs and buttermilk are at room temperature for a smoother batter and a more uniform crumb.u003c/liu003eu003cliu003eStore the cake in the refrigerator because of the cream cheese frosting.u003c/liu003e
