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“A moist lemon cake with blueberry filling, streusal topping and a sweet glaze. Everyone loves this! The recipe is from Pillsbury.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) packagepillsbury plus lemon cake mix
  • 14 cup margarine or 14 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 13 cup water
  • 2 eggs
  • 1 (21 ounce) can blueberry pie filling
  • 12 cup finely chopped almonds or 12 cup pecans
  • Glaze
  • 12 cup powdered sugar
  • 1 tablespoon margarine or 1 tablespoon butter, softened
  • 2 -3 teaspoons milk
  • 14 teaspoon lemon extract

Directions

  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.

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