blueberry lemon delight
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!
yield
8 serving(s)
prep time
10 Min
cook time
15 Min
method
Bake
Ingredients For blueberry lemon delight
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1 boxduncan hines simple morning blueberry streusel (muffin mix)
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1 cancomstock lemon pie filling
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1/4 cpowdered sugar
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whipped cream, sweetened (optional)
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sparkling white sugar or powdered sugar (optional)
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8" or 9" spring form pan
How To Make blueberry lemon delight
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1Prepare 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.
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2Mix 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.
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3Options: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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