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From Pillsbury Festive Spring Recipes, 1982

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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

1

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.

2

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.

 

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

1

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.

2

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.

Blueberry Brunch Cake

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