Ingredients
1
(15.6-oz.) pkg. lemon poppyseed bread and muffin mix
1
(8-oz.) container vanilla yogurt
2
tablespoons margarine or butter, melted
2
eggs
1
(21-oz.) can raspberry pie filling
1
cup fresh blueberries
2
cups frozen whipped topping, thawed
Preparation
Heat oven to 375°F. Spray 9-inch round cake pan with nonstick cooking spray. In large bowl, combine quick bread mix, yogurt, margarine and eggs; mix until smooth. Spread batter in sprayed pan.
Bake at 375°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 1 hour or until completely cooled.
Meanwhile, in small bowl, combine pie filling and blueberries; stir gently to mix. Reserve 1/4 cup fruit mixture for garnish.
To serve, cut cake into 8 wedges; split each wedge into 2 layers. Place bottom layers on individual dessert plates. Top each with scant 1/3 cup fruit mixture. Cover with top layers. Top each with whipped topping and small amount of reserved fruit mixture.
