Lemon Blueberry Brunch Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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A moist lemon cake with blueberry filling, streusal topping and a sweet glaze. Everyone loves this! The recipe is from Pillsbury. Ingredients:
1 (18 1/4 ounce) package pillsbury plus lemon cake mix |
1/4 cup margarine or 1/4 cup butter, softened |
1 (3 ounce) package cream cheese, softened |
1/3 cup water |
2 eggs |
1 (21 ounce) can blueberry pie filling |
1/2 cup finely chopped almonds or 1/2 cup pecans |
1/2 cup powdered sugar |
1 tablespoon margarine or 1 tablespoon butter, softened |
2 -3 teaspoons milk |
1/4 teaspoon lemon extract |
Directions:
1. Heat oven to 350.
2. Grease and flour a 13X9 pan.
3. In large bowl, combine cake mix, 1/4 cup margarine and cream cheese at low speed until fine crumbs form.
4. Reserve 1 cup crumbs for topping.
5. To remaining crumbs, add water and eggs; beat 2 minutes at highest speed.
6. Pour into prepared pan.
7. Spoon pie filling over batter; gently spread to cover batter.
8. Combine reserved 1 cup crumbs and almonds; sprinkle over pie filling.
9. Bake at 350 for 35 to 45 minutes or until set in center and edges are deep golden brown; cool 25 minutes.
10. In small bowl, blend all glaze ingredients until smooth; drizzle over warm cake.
11. Serve warm or cool.
12. Store in refrigerator.
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