Pioneer Woman Lemon Blueberry Pound Cake​

Pioneer Woman Lemon Blueberry Pound Cake​

This easy and delicious Pioneer Woman Lemon Blueberry Pound Cake​ is a quick treat that’s perfect for satisfying your sweet tooth. With a creamy cream cheese frosting and juicy blueberries, it’s a simple dessert you can make using common ingredients. Serve it hot for a delightful finish to any meal!

Ingredients Needed

For the Cake:

  • 345g (2 3/4 cups) all-purpose flour, divided
  • 1 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 350g (1 3/4 cups) granulated sugar
  • 240ml (1 cup) vegetable oil
  • 3 large eggs, room temperature
  • 180ml (3/4 cup) buttermilk, room temperature
  • 80ml (1/3 cup) lemon juice
  • 2 tbsp lemon zest, plus more for garnish
  • 2 tsp vanilla extract
  • 280g (2 cups) fresh blueberries, plus more for garnish
  • Nonstick baking spray with flour

For the Frosting:

  • 225g cream cheese, softened
  • 60g (1/4 cup) unsalted butter, softened
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 500g (4 cups) powdered sugar

How To Make Blueberry Pound Cake​

  1. Preheat the Oven: Preheat your oven to 180°C (350°F).
  2. Mix the Dry Ingredients: In a medium bowl, whisk together 345g of flour, baking powder, baking soda, and salt.
  3. Combine Sugar and Oil: In a large bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, whisking fully after each addition.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
  5. Mix Wet and Dry Ingredients: Gradually add the flour mixture to the egg mixture in three parts, alternating with the buttermilk mixture. Whisk just until combined each time.
  6. Add Blueberries: Toss the blueberries in the remaining 1 tbsp of flour, then gently fold them into the batter.
  7. Bake the Cake: Spray a 33x23cm (13×9-inch) baking pan with nonstick spray and flour. Pour the batter into the pan and bake for 40 to 45 minutes, or until a wooden pick inserted in the centre comes out clean. Let the cake cool completely in the pan.
  8. Make the Frosting: In a stand mixer, beat the cream cheese, butter, lemon juice, and lemon zest on medium speed until creamy, about 2 minutes. Add the powdered sugar and beat on low speed until combined. Increase the speed to medium and beat until smooth, about 1 minute.
  9. Assemble the Cake: Once the cake has cooled, spread the cream cheese frosting on top. Garnish with extra blueberries and lemon zest if desired.
Pioneer Woman Lemon Blueberry Pound Cake​

Recipe Tips

  • Use Room Temperature Ingredients: Make sure your eggs, buttermilk, and oil are at room temperature for a smoother batter and better cake texture.
  • Don’t Overmix the Batter: Stir the ingredients until just combined to avoid a dense cake.
  • Coat the Blueberries in Flour: Toss the blueberries in a bit of flour before adding them to the batter to prevent them from sinking to the bottom during baking.
  • Check for Doneness Early: Start checking the cake around 35 minutes by inserting a toothpick into the center. If it comes out clean, it’s done.
  • Cool the Cake Completely Before Frosting: Let the cake cool completely before spreading the frosting to prevent it from melting into the cake.

How To Store Leftovers

  • Refrigerate: Cover leftovers lemon blueberry pound cake​ with plastic wrap or store it in an airtight container in the fridge. It will stay fresh for up to 3 days.
  • Freeze: Wrap leftovers lemon blueberry pound cake​ tightly in plastic wrap or foil and place it in a freezer-safe container. You can freeze it for up to 1 month. To enjoy, thaw in the fridge overnight or at room temperature for a few hours.

Nutrition Facts

  • Calories: 632 kcal
  • Total Fat: 44g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 24g
  • Monounsaturated Fat: 10g
  • Trans Fat: 0.3g
  • Cholesterol: 5mg
  • Sodium: 165mg
  • Potassium: 245mg
  • Total Carbohydrate: 61g
  • Dietary Fiber: 4g
  • Sugars: 38g
  • Protein: 6g
  • Calcium: 131mg
  • Iron: 3mg

More Pioneer Woman Recipes:

Pioneer Woman Lemon Blueberry Pound Cake​

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 40 minutesTotal time:1 hour Servings:12 servingsCalories:632 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Pioneer Woman Lemon Blueberry Pound Cake​ is a quick treat that’s perfect for satisfying your sweet tooth. With a creamy cream cheese frosting and juicy blueberries, it’s a simple dessert you can make using common ingredients. Serve it hot for a delightful finish to any meal!

Ingredients

    For the Cake:

  • For the Frosting:

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F).
  2. Mix the Dry Ingredients: In a medium bowl, whisk together 345g of flour, baking powder, baking soda, and salt.
  3. Combine Sugar and Oil: In a large bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, whisking fully after each addition.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
  5. Mix Wet and Dry Ingredients: Gradually add the flour mixture to the egg mixture in three parts, alternating with the buttermilk mixture. Whisk just until combined each time.
  6. Add Blueberries: Toss the blueberries in the remaining 1 tbsp of flour, then gently fold them into the batter.
  7. Bake the Cake: Spray a 33x23cm (13×9-inch) baking pan with nonstick spray and flour. Pour the batter into the pan and bake for 40 to 45 minutes, or until a wooden pick inserted in the centre comes out clean. Let the cake cool completely in the pan.
  8. Make the Frosting: In a stand mixer, beat the cream cheese, butter, lemon juice, and lemon zest on medium speed until creamy, about 2 minutes. Add the powdered sugar and beat on low speed until combined. Increase the speed to medium and beat until smooth, about 1 minute.
  9. Assemble the Cake: Once the cake has cooled, spread the cream cheese frosting on top. Garnish with extra blueberries and lemon zest if desired.

Notes

  • Use Room Temperature Ingredients: Make sure your eggs, buttermilk, and oil are at room temperature for a smoother batter and better cake texture.
  • Don’t Overmix the Batter: Stir the ingredients until just combined to avoid a dense cake.
  • Coat the Blueberries in Flour: Toss the blueberries in a bit of flour before adding them to the batter to prevent them from sinking to the bottom during baking.
  • Check for Doneness Early: Start checking the cake around 35 minutes by inserting a toothpick into the center. If it comes out clean, it’s done.
  • Cool the Cake Completely Before Frosting: Let the cake cool completely before spreading the frosting to prevent it from melting into the cake.
Keywords:Pioneer Woman Lemon Blueberry Pound Cake​

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