Description
Indulge in the delightful experience of Lemon Blueberry Sheet Cake, a perfect blend of zesty lemon and juicy blueberries that captivates your taste buds. This easy-to-make dessert is ideal for summer gatherings, picnics, or birthday celebrations. With its moist texture and vibrant blueberry swirl complemented by a tangy lemon glaze, this cake is sure to impress your guests and leave them craving more.
Ingredients
Scale
- 1 lemon cake mix
- 1 (3.4 ounce) box instant lemon pudding
- 1/4 cup flour
- 1/3 cup oil
- 4 eggs
- 1 1/2 cups water
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 1 tablespoon lemon zest
- 1 (21 ounce) can blueberry pie filling
- For the Lemon Glaze: 1/4 cup fresh lemon juice
- 3 cups powdered sugar
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine the lemon cake mix, instant pudding, and flour.
- Add oil, eggs, water, vanilla extract, sour cream, and lemon zest; mix until smooth.
- Spray a large cookie sheet with cooking spray and pour the batter evenly into the pan.
- Mix blueberry pie filling with melted butter and vanilla; spoon it over the batter and swirl gently with a knife.
- Bake for about 20 minutes or until a toothpick comes out clean. Cool slightly before glazing.
- For the glaze, whisk together lemon juice and powdered sugar until smooth; drizzle over the warm cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 35g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For added flavor, consider incorporating fresh blueberries instead of pie filling. You can use gluten-free cake mix for a gluten-free variation.