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Name: Lemon Blueberry Brunch Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: cake; 1 pkg. Pillsbury plus lemon cake mix; 1/2 cup margarine or butter, softened; 3 oz. pkg. cream cheese, softened; 1/3 cup water; 2 Eggs; 21 oz. can blueberry fruit pie filling *; 1/2 cup finely chopped almonds or pecans; glaze; 1/2 cup powdered sugar; 1 Tablespoon margarine or butter, softened; 2 to 3 teaspoons milk; 1/3 teaspoon lemon extract

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INGREDIENTS

cake
1 pkg. Pillsbury plus lemon cake mix
1/2 cup margarine or butter, softened
3 oz. pkg. cream cheese, ; softened
1/3 cup water
2 Eggs
21 oz. can blueberry fruit pie filling *
1/2 cup finely chopped almonds or pecans
glaze
1/2 cup powdered sugar
1 Tablespoon margarine or butter, ; softened
2 to 3 teaspoons milk
1/3 teaspoon lemon extract

Servings

INSTRUCTIONS

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large

bowl, combine cake mix, margarine and cream cheese at low speed until fine

crumbs form. Reserve 1 cup crumbs for topping. To remaining crumbs, add

water and eggs; beat 2 minutes at highest speed. Pour into prepared pan.

Spoon pie filling over batter; gently spread to cover batter. Combine

reserved 1 cup crumbs and almonds, sprinkle over pie filling.

Bake at 350 F. for 35 to 45 minutes or until set in center and edges are

deep golden brown; cool 25 minutes. In small bowl, blend all glaze

ingredients until smooth; drizzle over warm cake. Serve warm or cool.

Store in refrigerator..

NOTES

This can also be made with raspberry filling instead of blueberry.

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Lemon Blueberry Brunch Cake

cake
1 pkg. Pillsbury plus lemon cake mix
1/2 cup margarine or butter, softened
3 oz. pkg. cream cheese, softened
1/3 cup water
2 Eggs
21 oz. can blueberry fruit pie filling *
1/2 cup finely chopped almonds or pecans
 glaze
1/2 cup powdered sugar
1 Tablespoon margarine or butter, softened
2 to 3 teaspoons milk
1/3 teaspoon lemon extract

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large
bowl, combine cake mix, margarine and cream cheese at low speed until fine
crumbs form. Reserve 1 cup crumbs for topping. To remaining crumbs, add
water and eggs; beat 2 minutes at highest speed. Pour into prepared pan.
Spoon pie filling over batter; gently spread to cover batter. Combine
reserved 1 cup crumbs and almonds, sprinkle over pie filling.

Bake at 350 F. for 35 to 45 minutes or until set in center and edges are
deep golden brown; cool 25 minutes. In small bowl, blend all glaze
ingredients until smooth; drizzle over warm cake. Serve warm or cool.

Store in refrigerator..

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 1

Calories: 247
Calories from Fat: 76 (31%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.3g
Cholesterol 191.6mg		59 %
Sodium 208.4mg		7 %
Potassium 89.9mg		2 %
Total Carbohydrate 37.1g		11 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 36.7g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 247

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