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

Onion Soup Mix Saves The Day

Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.