Blueberry Strudel Cake
Teresa Ambra
Tasty cake uses a yellow cake mix and yeast for the crust layer. It's topped with blueberry pie filling, streusel, and then glazed with an almond powdered sugar icing. Great as a holiday breakfast coffeecake or as a dessert.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Cakes and Cheesecakes/Breakfast
Cuisine American
Servings 15
Calories 335 kcal
CAKE: 18.25 oz. box yellow cake mix .25 oz. pkg. active dry yeast 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods 2 large eggs 2/3 cup warm water . 21 oz. can blueberry pie filling 1/3 cup unsalted butter softened ALMOND GLAZE 1 cup powdered sugar 1/4 cup unsalted butter softened 1 tbsp. hot water 3/4 tsp. almond flavoring
CAKE: Preheat oven to 350°.
Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
Measure out 1 1/2 cups of cake mix (reserve remaining mix for later) and combine 1 1/2 cups cake mix with yeast, flour, eggs and water.
Spread in prepared baking pan.
Spread blueberry pie filling over dough evenly.
Combine remaining dry cake mix with butter until crumbly.
Sprinkle over pie filling.
Bake for 35 to 40 minutes.
Allow to cool and drizzle with the glaze.
ALMOND GLAZE: Combine all ingredients in bowl, mixing well.
Drizzle over cooled, baked cake.
NOTE: There is more icing than you will need to use for this recipe.
© Can’t Stay Out of the Kitchen
Calories: 335 kcal Carbohydrates: 61 g Protein: 3 g Fat: 9 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.4 g Cholesterol: 44 mg Sodium: 267 mg Potassium: 87 mg Fiber: 2 g Sugar: 38 g Vitamin A: 266 IU Vitamin C: 0.3 mg Calcium: 91 mg Iron: 2 mg
Keyword blueberries, blueberry dessert, breakfast, cake, coffee cake, dessert