Lemon Blueberry Sheet Cake Recipes

QUICK BLUEBERRY SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
• Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
• Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.
• Cool cake completely, 1 to 2 hours. Dust with confectioners' sugar and cut into squares.

LEMON BLUEBERRY SHEET CAKE

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.

LEMON SHEET CAKE

Steps:

• In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.

LEMON BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
• Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
• Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
• Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
• Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.