blueberry lemon delight

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By Sena Wilson
from Lake Jackson, TX

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!

serves 8
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For blueberry lemon delight

  • 1 box
    duncan hines simple morning blueberry streusel (muffin mix)
  • 1 can
    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
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How To Make blueberry lemon delight

  • 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.
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