Name: Blueberry Brunch Cake
Ingredients: 1 cup butter or margarine, softened; 1 ¾ cups sugar; 1 tsp vanilla; 4 eggs; 3 cups flour; 1 ½ tsp baking powder; ½ tsp salt; 21 oz can prepared blueberry fruit filling; ¼ tsp nutmeg; 1 ¼ cups powdered sugar; 1 tbsp butter or margarine, softened; 3 tbsp lemon juice; 2 drops yellow food coloring

AuthorRetroRuth

Rating

From Pillsbury Festive Spring Recipes, 1982

Cake

1 cup butter or margarine, softened

1 ¾ cups sugar

1 tsp vanilla

4 eggs

3 cups flour

1 ½ tsp baking powder

½ tsp salt

21 oz can prepared blueberry fruit filling

¼ tsp nutmeg

Glaze

1 ¼ cups powdered sugar

1 tbsp butter or margarine, softened

3 tbsp lemon juice

2 drops yellow food coloring

Heat oven to 350 degrees F. Grease and flour 15x10-inch jelly roll pan. In a large bowl, combine margarine, sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. By hand, stir in flour, baking powder, and salt; mix well. Spread half of the batter in prepared pan. stir nutmeg into pie filling; spread filling evenly over batter; drop remaining batter by teaspoonfuls over filling.

Bake at 350 degrees F. for 30 to 40 minutes or until a toothpick inserted in center comes out clean and the top is golden brown. In a small bowl, combine all glaze ingredients until smooth. If needed, add water a drop at a time, to make desired consistency. Drizzle glaze on warm cake.

Yield: 24 servings.

CategoryBlueberry, Bread and Rolls, Breakfast, Brunch, Coffee Cake, FruitCooking MethodBakeTags#bakingpowder, #blueberry, #blueberrypiefilling, #butter, #eggs, #flour, #lemonjuice, #nutmeg, #powderedsugar, #salt, #sugar, #vanilla, #yellowfoodcoloring

Ingredients