This one is a favourite breakfast cake at our house. It is fast and easy to put together. The recipe comes from Pillsbury GREAT AMERICAN MENUS COOKBOOK. I have been making this since 1987.
Lemon Blueberry Breakfast Cake
1 lemon cake mix
1/2 cup butter or margarine
2/3 cup milk
1 can drained blueberries (NOT canned pie filling) I tried the recipe with fresh blueberries today, and we all prefered canned.
That's it! (I do not know why the spacing is weird. Sorry.)Mix the cake mix and butter together. (I use mine right out of the fridge.) I use the whipping attachment on my Kitchen-Aid.) Mix on low until butter is is in small pieces and mix is crumbly. REMOVE AND SET ASIDE 1 1/4 CUP.
To the rest of mix, add milk and eggs. Beat on med. high for about 2 mins. AND PUT IN SPRAYED 9 x 13 PPAN.
Sprinkle drained blueberries over top of batter. Them sprinkle reserved cake mix over all.
Bake 35-45 mins. @ 350*. (I always cook 35 mins.)
1 cup powdered sugar
1 table. fresh squeezed lemon juice
Enough water to make a glaze for drizzling over cooled cake. Let set up before serving.