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 tsp vanilla extract
- 1/3 cup sour cream
- 1 Tb lemon zest
- 1 (21 ounce) can blueberry pie filling
- For Lemon Glaze: 1/4 cup fresh lemon juice
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cake mix, pudding mix, and flour. Add oil, eggs, water, vanilla, sour cream, and lemon zest; mix on low speed for 1 minute then medium speed for another 2 minutes until smooth.
- Spray an 11×17-inch cookie sheet with cooking spray and pour in batter.
- For the blueberry swirl: Combine blueberry pie filling with melted butter, vanilla, and salt in a microwave-safe bowl; heat briefly to warm.
- Drop spoonfuls of blueberry mixture over the batter and swirl gently with a knife.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Allow cooling slightly before drizzling lemon glaze made from whisking together lemon juice and powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 90g)
- Calories: 247
- Sugar: 19g
- Sodium: 178mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg