Blueberry Brunch Cake

Cake:
1 cup margarine or butter, softened
1 3/4 cups sugar
1 tsp. vanilla
4 eggs
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
1 (21 oz.) can blueberry fruit pie filling

Glaze:
1 1/4 cups powdered sugar
1 T. margarine or butter, softened
2 to 3 T. lemon juice or 1 tsp. vanilla

Heat oven to 350.  Grease 15x10x1 inch or 9x13 baking pan.  In large bowl, combine margarine, sugar and vanilla.  Add eggs 1 at a time, beating well after each addition.  By hand, stir in flour, baking powder and salt; mix well.  Spread half of batter in greased pan.  Stir nutmeg into blueberry filling; spread filling evenly over batter.  Drop remaining batter by teaspoonfuls over filling.
Bake at 350 for 30 to 40 minutes.
In a small bowl, blend all glaze ingredients, adding enough lemon juice for desired drizzling consistency.  Drizzle over warm cake.