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Wild Blueberry Sheet Cake with Lemon Icing

Prep Time:
20 Minutes
Cook Time:
20 Minutes
Difficulty:
Medium
Serves Up To:
12 Servings

Nutrition Information

Calories250
Total Fat12
Total Carbohydrates34
Cholesterol20
Sodium180
Dietary Fiber1
Sugars21
Protein2

Ingredients

  • 1½ cups all-purpose flour
  • Ingredient ready1 tsp. baking powder
  • Ingredient ready½ tsp. baking soda
  • Ingredient ready¼ tsp. salt
  • Ingredient ready¾ cup sugar
  • Ingredient ready1 large egg
  • Ingredient ready½ cup vegetable oil
  • Ingredient ready1 Tbsp. vanilla extract
  • Ingredient ready1½ cups frozen wild blueberries
  • Ingredient ready2 Tbsp. unsalted butter, melted
  • Ingredient ready2 Tbsp. lemon juice
  • Ingredient ready¾ cup powdered sugar

Directions

  1. Preheat oven to 350°F. Prepare a rimmed 9”x13” baking sheet with nonstick cooking spray.

  2. In a large bowl, combine flour, baking powder, baking soda, salt and sugar. In a medium bowl, whisk egg, almond and oat blend, vegetable oil and vanilla together, then fold into flour mixture.

  3. Fold in blueberries, then pour into prepared pan. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.

  4. Meanwhile, in a small bowl, whisk butter, lemon juice and powdered sugar together. Pour over. warm cake.

  5. Allow cake to cool, then serve.

Made with these products:

Almond Breeze Almond & Oat carton
Original Almond & Oat Blend
View Product

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