Description
A delicious, fresh blueberry sauce adds a beautiful color to this white sheet cake. Top each serving with sweetened whipped cream and garnish with fresh blueberries, if desired.
Ingredients
- 1 (15.25 ounce) package white cake mix (such as Pillsbury®)
- 3 ounces white cake mix extender
- 1 ¼ cups water
- 4 egg whites
- ⅓ cup vegetable oil
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 ½ cups fresh blueberries
- 1 cup water
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9×13-inch baking pan.
- Blend cake mix plus extender
- 1 1/4 cups water
- egg whites
- and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean
- 32 to 26 minutes.
- While cake is baking
- stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil
- stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color
- about 10 minutes. Gently mash any berries that did not burst. Remove from heat and let cool until cake is ready.
- Transfer cake to a cooling rack and let cool to room temperature
- at least 25 minutes.
- Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 12