Lemon Blueberry Sheet Cake

Indulge in the delightful flavors of Lemon Blueberry Sheet Cake, a vibrant dessert that perfectly balances the tanginess of lemon with the sweetness of blueberries. This moist cake features a luscious swirl of blueberry pie filling and is crowned with a zesty lemon glaze that elevates it to a crowd-pleasing favorite. Ideal for summer picnics, birthdays, or any gathering, this easy-to-make treat comes together quickly and is sure to impress your guests. With its beautiful marbled presentation and light texture, it can be enjoyed on its own or paired with whipped cream for an extra touch of indulgence.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Desserts Cuisine: American Keyword: Use fresh ingredients for best flavor. Don’t overmix the batter; stop mixing once combined. Allow the cake to cool before glazing for better flavor absorption. Servings: Approximately 24 servings Calories: 247kcal Author: Tisha

Ingredients

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 11x17-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.

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