Lemon Blueberry Brunch Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 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
• 1/2 cup powdered sugar
• 1 tablespoon margarine or 1 tablespoon butter, softened
• 2 -3 teaspoons milk
• 1/4 teaspoon lemon extract

Recipe

• 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.