Lemon Blueberry Brunch Cake Recipe

ingredients

CAKE
1 package lemon cake mix
1/2 cup margarine or butter, softened
1 package (3 ounce size) cream cheese, softened
1/3 cup water
2 eggs
1 can (21 ounce size) 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 teaspoons milk (or more as needed)
1/3 teaspoon lemon extract

directions

Heat oven to 350 degrees F. 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 degrees 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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

moore25 REVIEW:
August 10, 2013

I made this tonight was a couple changes. First one was I didn't have cream cheese so I used pureed cottage cheese instead and second I used cherry filling and not blueberry. The crumb topping wasn't crumbs it turned out to be a dough so it was sticky and hard to put on top (not sure if it was my fault or not), but other than that, it was really good and I would make it again.
Guest Foodie REVIEW:
March 9, 2008

We increased this to serve 40 people at a church breakfast. We paired it with the Spinach Sausage Egg Bake and it was a hit. There was nothing left over, a wonderful lemon taste, great recipe! Hudson, FL

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