Lemon Blueberry Sheet Cake - Kraft Recipes Top
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Lemon Blueberry Sheet Cake

Prep Time
Total Time

16 servings

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

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What You Need

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Make It

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  • 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.

Special Equipment Needed

Special Extra

Sprinkle with ground cinnamon before serving.

How to Store

Keep refrigerated.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 310
Total fat 14g
Saturated fat 4g
Cholesterol 35mg
Sodium 300mg
Carbohydrate 41g
Dietary fiber 1g
Sugars 29g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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