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
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Mix the Dry Ingredients: In a medium bowl, whisk together 345g of flour, baking powder, baking soda, and salt.
- 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.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
- 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.
- Add Blueberries: Toss the blueberries in the remaining 1 tbsp of flour, then gently fold them into the batter.
- 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.
- 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.
- Assemble the Cake: Once the cake has cooled, spread the cream cheese frosting on top. Garnish with extra blueberries and lemon zest if desired.
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
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
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Mix the Dry Ingredients: In a medium bowl, whisk together 345g of flour, baking powder, baking soda, and salt.
- 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.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
- 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.
- Add Blueberries: Toss the blueberries in the remaining 1 tbsp of flour, then gently fold them into the batter.
- 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.
- 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.
- 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.
Pioneer Woman Lemon Blueberry Pound Cake