Wild Blueberry Sheet Cake with Lemon Icing

Name: Wild Blueberry Sheet Cake with Lemon Icing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1½ cups all-purpose flour; 1 tsp. baking powder; ½ tsp. baking soda; ¼ tsp. salt; ¾ cup sugar; 1 large egg; ½ cup Almond Breeze® Original Almond & Oat Blend (or Almond Breeze® Vanilla Almondmilk); ½ cup vegetable oil; 1 Tbsp. vanilla extract; 1½ cups frozen wild blueberries; 2 Tbsp. unsalted butter, melted; 2 Tbsp. lemon juice; ¾ cup powdered sugar

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

Nutrition Information

Calories	250
Total Fat	12g

Total Carbohydrates	34g

Cholesterol	20mg

Sodium	180mg
Dietary Fiber	1g
Sugars	21g

Protein	2g

Directions

Step 1 complete
Preheat oven to 350°F. Prepare a rimmed 9”x13” baking sheet with nonstick cooking spray.
Step 2 complete
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.
Step 3 complete
Fold in blueberries, then pour into prepared pan. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.
Step 4 complete
Meanwhile, in a small bowl, whisk butter, lemon juice and powdered sugar together. Pour over. warm cake.
Step 5 complete
Allow cake to cool, then serve.