Couldn't post my daffodil pic yesterday, nor my cartoon today... and I can't spend time required to figure it out.
So I'll do something else today, but it has to be fast!
Lemon Blueberry Brunch Cake
Source: Pillsbury cake mix box
Posted in the GCHS newsletter Feb. '96
Servings: 16 (a 9"X13" pan)
Note: DEFinitely prepare the day ahead to allow flavors to develop.
1 pkg. Pillsbury Plus lemon cake mix
1/4 c. margarine, softened
3 oz. cream cheese, softened
1/3 cup water
21-oz. can blueberry pie filling
1/2 cup slivered almonds
Note: Just after beating batter I fold in about one generous T. fresh lemon peel and about 1/4 cup fresh lemon herb leaves, chopped (l. verbena, l. thyme, or l. balm).
Note: If you make your own blueberry filling, as I do, make it thick, and use about 2-1/2 cups.
1/2 cup confectioners' sugar
2-3 t. milk
1 T. margarine, softened
Note: Recipe calls for 1/4 t. lemon extract in glaze, I omit.
Preheat oven to 350 degrees.
In mixer bowl, cut together cake mix, margarine, and cream cheese to form fine crumbs. Reserve 1 cup. Combine almonds with reserved crumbs and set aside.
To remaining crumbs add water and eggs, beating 2 minutes at high speed with mixer. (Fold in lemon peel and herbs.)
Spread in greased, floured pan. Spoon pie filling over batter, spreading to cover batter to edges. Sprinkle reserved crumbs over filling.
Bake at 350 degrees for 35-45 minutes *until edges are browned and toothpick tests clean in center*. Cool 25 minutes.
Drizzle glaze over warmish cake, cover, and store in refrigerator. Will taste best the next day.