Lemon Blueberry Sheet Cake

By srumbel

I love a great sheet cake recipe for many reasons. They bake quickly, serve a crowd (something I am always in need of) and have a great cake to frosting (or glaze) ratio. This Lemon Blueberry version is super moist…like SUPER moist, my friends. If there was a Moistest Cake of the World Award, this treasure of a recipe would seriously be a fantastic competitor. It has a wonderful, bright lemon flavor highlighted both in the cake and in the heavenly glaze that is poured over the top.

I hope some of you get a chance to try this one, gang. She’d make a great appearance at your Easter dinner table.

Enjoy!
from jamiecooksitup.net

Ingredients

• CAKE BATTER:
• 1 lemon cake mix
• 1 (3.4 ounce) box instant lemon pudding
• 1/4 C flour
• 1/3 C oil
• 4 eggs
• 1 1/2 C water
• 1 tsp vanilla
• 1/3 C sour cream
• 1 Tb lemon zest
• BLUEBERRY SWIRL:
• 1 (21 ounce) can blueberry pie filling
• 2 Tb butter, melted
• 1 tsp vanilla
• dash salt
• LEMON GLAZE:
• 1/4 C fresh lemon juice
• 1 tsp lemon zest
• 3 C powdered sugar
• 2 Tb milk
• 1 tsp vanilla
• dash salt

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Preheat your oven to 350 degrees.

2. Into your stand mixer or large mixing bowl place the cake mix, pudding mix and flour. Toss together to combine.

3. Add the rest of the cake batter ingredients and mix on low for 1 minute. Use a rubber spatula to scrape the bottom of the bowl, then mix for an additional 2 minutes or until the batter is thick and glossy.

4. Spray a large cookie sheet (11x17 pan which is a "bakers half sheet") with cooking spray. Pour the batter out evenly over the pan.

5. In a large glass measuring cup combine the blueberry pie filling, melted butter, vanilla and salt. Heat in the microwave for 1 minute. (It's easier to work with if it's a bit warm).

6. Drop small spoonfuls of the blueberry mixture onto the top of the cake batter, about 1 inch apart. Grab a butter knife and make swirls through the batter and blueberry mixture, creating a pretty marbled effect.

7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes.

8. While the cake is baking, whisk together the Lemon Glaze ingredients. It should be thin, not thick like a frosting.

9. When the cake is still warm take a fork and poke it into the cake every 2-3 inches or so.

10. Immediately drizzle the Lemon Glaze all over the top of the cake, spreading it out as evenly as possible with a knife.

Cool completely, serve and enjoy!

Yield: 16-20 servings