Blueberry Lemon Delight

Sena Wilson

By
@ceodau

I wanted to make a simple coffee cake for a dessert. After rummaging through my pantry, this is what I created with a muffin mix. It is 100% Whole grains and 0 grans trans fat. I did add powdered sugar to the lemon pie filling but that is optional. It is easy to prepare, and my family and neighbors loved it. I hope you enjoy it!


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Rating:

Comments:

Serves:

8

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 box
duncan hines simple morning blueberry streusel (muffin mix)
1 can(s)
comstock lemon pie filling
1/4 c
powdered sugar
whipped cream, sweetened (optional)
sparkling white sugar or powdered sugar (optional)
8" or 9" spring form pan

Directions Step-By-Step

1
Prepare muffin mix in a bowl as directed on package. Drain and add the canned (included) blueberries. Prepare a 8" or 9" spring form pan with cooking spray. Pour cake mixture into the pan and sprinkle on the streusel topping that came with the mix. Bake at 375 degrees for 12 - 15 minutes, or until a cake tester comes out clean. Cool.
2
Mix the 1/4 cup powdered sugar with the lemon pie filling. Remove the sides of the spring form pan. Slice cake through the middle using a serrated knife. Carefully remove top of cake (using spatulas) to wax paper. Spread lemon filling* on top of the bottom half of cake. Slide top half back unto the cake covering the filling. Slice and serve.
3
Options: Serve with whipped cream.

*I used approximately 3/4 can of pie filling. Save the remainder for another use or spread on top in the center of cake.

**Lower Fat Recipe
No Cholesterol Recipe: Prepare mixture following directions above, except using 1/2 cup egg substitute, 1/3 cup oil and 2/3 cup water.

About this Recipe

Course/Dish: Fruit Breakfast, Cakes, Muffins
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, For Kids, Healthy