Blueberry Brunch Cake
by RetroRuth | Apr 1, 2020 |
From Pillsbury Festive Spring Recipes, 1982
[cooked-sharing]
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
1Heat 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.
2Bake 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.
Ingredients
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
Directions
1Heat 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.
2Bake 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.
AuthorRetroRuth