LEMON BLUEBERRY SHEET CAKE

Lemon Blueberry Sheet Cake image

Celebrate summer with a Lemon Blueberry Sheet Cake! Sprinkle this Lemon Blueberry Sheet Cake with cinnamon for a little something extra.

Provided by My Food and Family

Categories Home

Time 57m

Yield 16 servings

Number Of Ingredients 11

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Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
2 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1-1/2 cups blueberries, divided
1 cup thawed COOL WHIP Whipped Topping
1 cup powdered sugar
1 tsp. lemon zest
3/4 cup sliced almonds, toasted

Steps:

Heat oven to 375ºF.
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.
Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
Mix COOL WHIP, sugar and lemon zest.
Spread COOL WHIP mixture onto cake; sprinkle with remaining blueberries and nuts.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g