Filled Streusel Cake
1 (3 1/2 oz) package instant vanilla pudding
2 cup milk
2 large egg yolks
3/4 cup sour cream
1 can blueberry pie filling
1 3/4 cup (3 1/2 cubes) margarine, softened
1 2/3 cup sugar
1 tsp. vanilla
1 lemon peel, grated
2 large eggs
4 cups flour
1 Tbsp. baking powder
1/2 cup hazelnuts, finely ground (optional)
2 3/4 cup flour
1 2/3 cup sugar
2 tsp. vanilla
1 1/8 cup (2 cubes plus 2 Tbsp.) margarine, chilled
Preheat oven to 400 F.
Make the filling: Prepare pudding according to package directions. Add egg yolks
and sour cream and blend well. Place in refrigerator until ready to use.
For the cake, cream margarine, sugar, and vanilla. Stir in lemon peel and eggs.
Sift flour salt, and baking powder into a separate bowl. Add hazelnuts, if
using, and stir well. Add flour/nut mixture by spoonfuls to sugar mixture.
Grease a 10x15x2-inch pan well.* Press dough (should be fairly stiff) evenly
into pan. Spread pudding mixture evenly on top of dough, then blueberries on top
of that. For the Streusel, put remaining flour, sugar, and vanilla in a bowl.
Chop well-chilled margarine into small chunks and sprinkle into the bowl. With
both hands, rub mixture until crumbly chunks (Streusel) form. Sprinkle over
blueberries. Bake on middle oven rack for 45-50 minutes, until Streusel are
*If your pan does not have a 2-inch rim, the cake will overflow a bit in the
oven. If you only have a jelly-roll pan will an 1-inch rim, you can prevent
overflow by lining the pan with aluminum foil, shiny side up, leaving 4-inch
extra all the way around. Fold the edge under, and presto! A 2-inch rim!