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LEMON BLUEBERRY BRUNCH CAKE

1 pkg. Pillsbury Plus Lemon Cake Mix
3 oz. pkg. cream cheese (softened)
2 eggs
1/2 c. finely chopped almonds (or pecans)
1/4 c. butter (softened)
1/3 c. water
21 oz. can blueberry pie filling

Heat oven to 350 degrees. Grease and flour
13x9 pan. In large bowl combine cake mix, 1/4
cup butter and cream cheese at low speed until
fine crumbs form. Reserve 1 cup crumbs for
topping. To remaining crumbs, add water and
eggs; beat 2 minutes at highest speed. Pour
into prepared pan. Spoon pie filling over batter,
gently spread to cover batter. Combine reserved
cup of crumbs and almonds, sprinkle over pie filling.
Bake at 350 degrees for 35 to 45 minutes or until
set in center and edges are deep golden brown;
cool 25 minutes. In small bowl, blend all glaze
ingredients until smooth. Drizzle over warm cake.
Serve warm or cool.
Store in refrigerator.
12 servings.

GLAZE:
1/2 c. powdered sugar
1 tbsp. butter or margarine (softened)
2 to 3 tsp. milk
1/4 tsp. lemon extract