Berry Lemon Poppyseed Shortcake

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.