Lemon-Blueberry Brunch Cake
A zesty lemon-blueberry brunch cake featuring a moist lemon-flavored crumb, sweet blueberry filling, and crunchy nut topping—perfect for breakfast or brunch gatherings.
Ingredients
Instructions
- Grease and flour a 9 x 13-inch pan.
- Combine the cake mix, 1/4 cup margarine, and cream cheese in a bowl.
- Mix with an electric mixer at low speed until fine crumbs form.
- Set aside 1 cup of the crumbs.
- Add water and eggs to the remaining crumb mixture and beat for 2 minutes at high speed.
- Pour the batter into the prepared pan.
- Spoon the blueberry pie filling over the batter and gently spread to cover.
- Combine the reserved crumbs with chopped almonds or pecans and sprinkle over the pie filling.
- Bake at 350°F for 35 to 45 minutes or until set in the center and edges are golden brown.
- Cool the cake for 25 minutes.
- Mix confectioners sugar, 1 tablespoon softened margarine, milk, and lemon extract until smooth to make the glaze.
- Drizzle the glaze over the warm cake before serving.
Tips & Substitutions
For a lighter version, consider using a sugar-free lemon cake mix and low-fat cream cheese. You can substitute the blueberry pie filling with fresh blueberries or another fruit filling like cherry for a different flavor. If you prefer a crunchier texture, try adding a sprinkle of oats to the crumb mixture. Make sure to keep the eggs at room temperature for better mixing.
Serving Suggestions
This Lemon-Blueberry Brunch Cake is perfect for brunch or as a light dessert. Consider serving it alongside fresh fruit or a dollop of whipped cream for added indulgence. It also pairs beautifully with a cup of tea or coffee. For a festive touch, serve it with a side of Strawberry Delight Salad for a colorful plate.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to reheat individual slices, place them in the microwave for about 15-20 seconds, or warm in the oven at 300°F for 10-15 minutes for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Blueberry Brunch Cake contains roughly 518 calories, with 8g protein, 66g carbohydrates, and 26g fat. It is an excellent source of vitamin A (22% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of pie filling?
Yes, you can use fresh blueberries! Just toss them in a bit of flour to prevent them from sinking and add them on top of the batter before baking. This will give you a fresh taste and a beautiful presentation.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just add the glaze right before serving to maintain its freshness and visual appeal.
What can I use instead of margarine?
If you prefer not to use margarine, you can easily substitute it with an equal amount of unsalted butter or coconut oil. Both alternatives will give your cake a rich flavor and moist texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).