Lemon-Blueberry Brunch Cake - cooking recipe

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

Preparation

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