Description
Indulge in the delightful flavors of our Lemon Blueberry Sheet Cake, a perfect summer dessert that combines zesty lemon with sweet blueberries. This easy-to-make cake is ideal for gatherings, serving a crowd while ensuring simplicity in preparation. Its vibrant flavors and stunning appearance make it a showstopper at any occasion, from picnics to festive celebrations. With a luscious lemon glaze drizzled over the top, this moist cake will impress your guests and leave them asking for seconds.
Ingredients
Scale
- 1 lemon cake mix
- 1 (3.4 oz) box instant lemon pudding
- 4 eggs
- 1/3 cup oil
- 1/4 cup flour
- 1 1/2 cups water
- 1 can blueberry pie filling (21 oz)
- 1/4 cup fresh lemon juice
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine the lemon cake mix, pudding mix, and flour; mix well.
- Add oil, eggs, water, and vanilla; beat on low speed for 1 minute, then medium for an additional 2 minutes until thick and glossy.
- Pour batter into a greased large cookie sheet (11×17).
- In a separate bowl, warm blueberry pie filling with melted butter and vanilla; swirl spoonfuls into the batter.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Cool slightly before poking holes in the cake and drizzling with lemon glaze made from whisking together lemon juice, zest, powdered sugar, milk, and vanilla.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (96g)
- Calories: 311
- Sugar: 41g
- Sodium: 378mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg