Lemon blueberry brunch cake

Lemon blueberry brunch cake

Ingredients/Components

• eggs - 2 item
• chopped pecans - 1/2 c
• pkg - 3 oz
• milk - 3 tsp
• water - 1/3 c
• margarine, softened - 1/4 c
• powdered sugar
• margarine - 1 Tbsp
• lemon extract - 1/4 tsp
• can blueberry pie filling - 21 oz
• lemon cake mix - 1 pkg

How to make lemon blueberry brunch cake:

Glaze For Cake:1/2 c. powdered sugar1 Tbsp. margarine3 tsp. milk1/4 tsp. lemon extract Heat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine cake mix, margarine and cream cheese. Beat 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 pecans. Sprinkle over pie filling. Bake at 350° for 35 to 45 minutes.

Spread glaze over warm cake. Store in refrigerator.

Recipe categories: Breads, Breakfast, Coffee cakes.