Lemon-Blueberry Brunch Cake
Lemon-Blueberry Brunch Cake is an moderately easy dinner. Made with 1 (18 oz.) pkg. lemon cake mix, 1/4 c. margarine or butter, softened, 1 (3 oz.) pkg. cream cheese, softened, 1/2 c. water and 1 (21 oz.) can blueberry pie filling, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Grease and flour a 9 x 13-inch pan.
Combine the cake mix, 1/4 cup margarine and cream cheese.
Mix with an electric mixer at low speed until fine crumbs form.
Set aside 1 cup of the crumbs.
Add the water and eggs to the remaining crumb mixture and beat for 2 minutes at high speed.
Pour into prepared pan.
Spoon the pie filling over the batter gently spreading to cover.
Combine reserved crumbs with almonds and sprinkle over the pie filling. Bake at 350Β° for 35 to 45 minutes or until set in the center and edges are golden brown.
Cool for 25 minutes.
Mix confectioners sugar,
1 tablespoon margarine, milk and lemon extract until glaze is smooth.
Drizzle over warm cake.
π· Perfect Pairings
Complete your meal with these
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