Blueberry Almond Crunch Cake (with directions for the cake and cupcakes)
This is a two-way dessert: make a crunch cake or lemon-filled cupcakes with nutty, crunchy tops.
Blueberries are not included in this mix. You will need to add either fresh or frozen blueberries. The lemon sauce or lemon filling can be purchased separately on our site.
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This is out-of-this-world good.
It's the cake we take to our church socials. We always take some lemon sauce with us to drizzle over the cake. The combination is dynamite. It disappears.
It doesn't have to have lemon sauce, but a blueberry lemon combo is terrific.
When we make cupcakes or muffins or whatever they're called, topped with almonds, we fill them with lemon pastry filling. Just clip the corner, stick it in the cupcake, and squeeze.
It's a moist cake loaded with blueberries and topped with crunchy almonds. A great dessert cake baked in a 9x13-inch pan and perfect as a coffee cake. And it makes the best blueberry cupcakes you've ever had.
- An extra-large mix--29.5 ounces.
- Made with tons of almonds--1 1/4 cups of sliced almonds.
- Make a 9 x 13-inch sheet cake or 20 to 24 muffins.
We use the lemon sauce to drizzle over the cake and the lemon pastry filling to fill the cupcakes.
Preparing the pastry filling.
This is a cupcake with lemon filling inside.
