oven to 350° F. Grease and flour 13 x 9-inch baking pan.
Bread Mix, butter and cream cheese in large mixer bowl at low speed until crumbs form. Reserve 1 cup
for topping. Add CARNATION® Evaporated Milk, eggs and water to remaining crumbs. Beat for 2 minutes at HIGH speed. Pour into prepared pan. Sprinkle blueberries evenly over batter. Combine the reserved
crumb mixture and pecans. Sprinkle over blueberries.
for 30 to 34 minutes or until wooden pick inserted in center comes out clean. Cool for 25 minutes on wire rack. Drizzle Lemon Glaze over warm cake. Cool completely before cutting.
• 1/2 pint (about 1 1/3 cups) fresh or frozen raspberries can be substituted for the blueberries.
• This cake can also be made in a 9-inch-square pan. Bake for 37 to 43 minutes.
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