thepioneerwoman5.0
Lemon Blueberry Cake
This lemon blueberry cake recipe is packed with fresh berries and bright lemon zest to make the perfect sheet cake. It's topped with cream cheese frosting!
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
For the cake: Preheat the oven to 350°F.
2
In a medium bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt.
3
In a large bowl, whisk together sugar and oil until combined. Add the eggs, one at a time, and whisk until fully combined.
large eggs, room temperature3
4
In a small bowl, whisk to combine the buttermilk, lemon juice, lemon zest, and vanilla extract.
5
To the egg mixture, add the flour mixture in 3 parts, alternating with the buttermilk mixture, whisking just until combined after each addition.
6
Toss the blueberries with the remaining 1 tablespoon of flour in a small bowl. Gently fold them into the batter until evenly distributed.
7
Spray 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
For 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
To assemble: Spread cream cheese frosting on top of cake and garnish with additional blueberries and lemon zest if you’d like.
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