Lemon-Blueberry Brunch Cake Recipe

Name: Lemon-Blueberry Brunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 oz.) pkg. lemon cake mix; 1/4 c. margarine or butter, softened; 1 (3 oz.) pkg. cream cheese, softened; 1/2 c. water; 1 (21 oz.) can blueberry pie filling; 2 eggs; 1/2 c. finely chopped almonds or pecans; 1/2 c. confectioners sugar; 1 Tbsp. margarine, softened; 2 to 3 tsp. milk; 1/4 tsp. lemon extract

Servings: persons

1
Grease and flour a 9 x 13-inch pan.
2
Combine the cake mix, 1/4 cup margarine and cream cheese.
3
Mix with an electric mixer at low speed until fine crumbs form.
4
Set aside 1 cup of the crumbs.
5
Add the water and eggs to the remaining crumb mixture and beat for 2 minutes at high speed.
6
Pour into prepared pan.
7
Spoon the pie filling over the batter gently spreading to cover.
8
Combine reserved crumbs with almonds and sprinkle over the pie filling. Bake at 350u00b0 for 35 to 45 minutes or until set in the center and edges are golden brown.
9
Cool for 25 minutes.
10
Mix confectioners sugar,
11
1 tablespoon margarine, milk and lemon extract until glaze is smooth.
12
Drizzle over warm cake.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 oz.) pkg. lemon cake mix, 1/4 c. margarine or butter, softened, 1 (3 oz.) pkg. cream cheese, softened, 1/2 c. water, and more.

Yes, Lemon-Blueberry Brunch Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Blueberry Brunch Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions