Lemon Blueberry Brunch Cake

Submitted by Chris from Kansas

"A moist lemon cake with blueberry filling, streusal topping and a sweet glaze. Everyone loves this! The recipe is from Pillsbury."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 12

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

• Glaze

• 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.