Pioneer Woman Lemon Blueberry Pound Cake Recipe

This isn’t your average dense, dry pound cake. Ree Drummond’s Lemon Blueberry Pound Cake Recipe version uses vegetable oil and buttermilk, a combination that ensures the crumb stays incredibly moist while providing a subtle tang that perfectly complements the citrus. It’s a bright, cheery sheet cake that manages to be both rustic and elegant.

The most genius part of this recipe is the flour toss for the blueberries. If you skip this, your berries will likely sink to the bottom of the pan, creating a soggy purple layer. By coating them in that tablespoon of flour, they “grip” the batter and stay suspended throughout the cake, ensuring a burst of fruit in every single bite.

If you do nothing else, make sure your cream cheese and butter are truly softened for the frosting. If they are even slightly cold, you’ll end up with tiny lumps of cream cheese that no amount of whisking can fix.

Pioneer Woman Lemon Blueberry Pound Cake Ingredients

For the Cake:

• 2 3/4 cups + 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 lemon zest (plus extra for garnish)
• 2 tsp vanilla extract
• 2 cups fresh blueberries

For the Frosting:

• 8 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 4 cups powdered sugar

How To Make Pioneer Woman Lemon Blueberry Pound Cake

• 1. Prep: Preheat oven to 350°F (175°C). Spray a 13×9-inch pan with baking spray (the kind with flour).
• 2. Dry & Wet Bases: Whisk the flour (minus 1 tbsp), baking powder, soda, and salt. in a large bowl, whisk sugar and oil; add eggs one at a time. In a small bowl, mix buttermilk, lemon juice, zest, and vanilla.
• 3. Combine: Add flour mixture to the oil mixture in three parts, alternating with the buttermilk. Do not overmix—stop as soon as the batter is smooth to keep it light.
• 4. The Berry Trick: Toss blueberries with the reserved 1 tbsp of flour. Gently fold them into the batter with a spatula.
• 5. Bake: Pour into the pan and bake for 40 to 45 minutes. A toothpick should come out clean. Cool completely in the pan.
• 6. Frost: Beat cream cheese, butter, lemon juice, and zest until creamy. Gradually add powdered sugar and beat until fluffy. Spread over the cooled cake and garnish with extra berries and zest.

Recipe Tips for Success

• Room Temp is Key: Using room temperature eggs and buttermilk prevents the oil from seizing and ensures a smooth, emulsified batter.
• Fresh vs. Frozen: Fresh berries are best. If you use frozen, do not thaw them first, or they will bleed blue/grey streaks through the entire cake. Toss them in flour while still frozen and fold in quickly.
• The “Cool” Factor: Never frost a warm cake. The cream cheese frosting has a high fat content and will melt into a glaze if the cake hasn’t reached room temperature.

What To Serve Pioneer Woman Lemon Blueberry Pound Cake

• Fresh Fruit: Extra fresh blueberries or a side of macerated strawberries.
• Creamy Additions: A scoop of vanilla bean ice cream or a dollop of extra lemon curd.
• Drinks: A glass of iced tea, a hot Earl Grey, or a crisp Prosecco for a celebratory brunch.
• The Finish: A light sprinkle of powdered sugar or extra lemon zest for visual pop.

Storing & Reheating Tricks

Avoid the Microwave: Microwaving even briefly will cause the cream cheese frosting to melt into a sticky glaze and can make the cake rubbery.

• Storage: Because of the cream cheese frosting, store in an airtight container in the refrigerator for up to 5 days.
• Reheating: This cake is best served cold or at room temperature. If you prefer it slightly warm, take it out of the fridge 30 minutes before serving to let the crumb soften naturally.
• Freezing: You can freeze the unfrosted cake for up to 3 months. If already frosted, flash-freeze slices on a tray for an hour before wrapping them tightly to prevent the frosting from sticking to the wrap.

Pioneer Woman Lemon Blueberry Pound Cake Nutrition Facts (Estimated per slice)

Based on 15 servings:

Nutrient	Amount
Calories	520 kcal
Protein	5g
Fat	26g
Carbohydrates	70g
Sugar	54g
Sodium	240mg

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FAQs

Can I make this Pioneer Woman Lemon Blueberry Pound Cake in a Bundt pan?

Yes, but you will need to increase the bake time to roughly 55–65 minutes. Make sure to grease every nook and cranny of the Bundt pan thoroughly!

How do I store this Pioneer Woman Lemon Blueberry Pound Cake?

Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in an airtight container for up to 5 days. It actually tastes fantastic cold!

Can I use a different fruit?

Absolutely. Blackberries or raspberries work beautifully as a 1:1 swap for the blueberries.

Try More Pioneer Woman Recipes:

• Pioneer Woman Chocolate Cherry Mug Cake Recipe
• Pioneer Woman Chocolate Bundt Cake Recipe
• Pioneer Woman German Chocolate Cake Recipe