Lemon Blueberry Sheet Cake
57 Min(s) (incl. cooling)
15 Min(s) Prep
42 Min(s) Cook
Celebrate summer with a Lemon Blueberry Sheet Cake! Sprinkle this Lemon Blueberry Sheet Cake with cinnamon for a little something extra.
What You Need
Select All
16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
2 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1-1/2 cups blueberries, divided
1 cup powdered sugar
1 tsp. lemon zest
3/4 cup sliced almonds, toasted
Let's Make It
1
Heat oven to 375ºF.
2
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.
3
Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
4
Mix COOL WHIP, sugar and lemon zest.
5
Spread COOL WHIP mixture onto cake; sprinkle with remaining blueberries and nuts.
Kitchen Tips
Tip 1
Special Extra
Sprinkle with ground cinnamon before serving.
Tip 2
How to Store
Keep refrigerated.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 300mg
13%
Total Carbohydrates 41g
15%
Dietary Fiber 1g
4%
Sugars 29g
58%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
Tags
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
565157:199711
