Lemon Blueberry Brunch Cake

• 1 (18 1/4 ounce) packagepillsbury plus lemon cake mix
• 14 cup margarine or 14 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 13 cup water
• 2 eggs
• 1 (21 ounce) can blueberry pie filling
• 12 cup finely chopped almonds or 12 cup pecans
• 12 cup powdered sugar
• 1 tablespoon margarine or 1 tablespoon butter, softened
• 2 -3 teaspoons milk
• 14 teaspoon lemon extract

1. Heat oven to 350.
2. Grease and flour a 13X9 pan.
3. In large bowl, combine cake mix, 1/4 cup margarine and cream cheese at low speed until fine crumbs form.
4. Reserve 1 cup crumbs for topping.
5. To remaining crumbs, add water and eggs; beat 2 minutes at highest speed.
6. Pour into prepared pan.
7. Spoon pie filling over batter; gently spread to cover batter.
8. Combine reserved 1 cup crumbs and almonds; sprinkle over pie filling.
9. Bake at 350 for 35 to 45 minutes or until set in center and edges are deep golden brown; cool 25 minutes.
10. In small bowl, blend all glaze ingredients until smooth; drizzle over warm cake.
11. Serve warm or cool.
12. Store in refrigerator.

packagepillsbury plus lemon cake mix, margarine, cream cheese, water, eggs, blueberry pie filling, almonds, powdered sugar, margarine, milk, lemon

Taken from www.food.com/recipe/lemon-blueberry-brunch-cake-94870 (may not work)