Beat cake mix, dry pudding mix, eggs, sour cream, oil and water with mixer until blended. Stir in 3/4 cup blueberries. Pour into 15x10x1-inch pan sprayed with cooking spray.
Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
Mix COOL WHIP, sugar and lemon zest.
Spread COOL WHIP mixture onto cake; sprinkle with remaining blueberries and nuts.
Sprinkle with ground cinnamon before serving.
How to Store
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.