1 (18 ounce) can reduced fat cream of blueberry jam
2 cups sliced almonds
1/2 cup chopped walnuts
3 tablespoons confectioners' sugar
1/2 teaspoon lemon zest
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch springform pan pans.
Beat cream of blueberry jam, almonds, walnuts and confectioners' sugar in large bowl until blended. Stir in lemon zest and lemon juice. Stir the vanilla pudding into cream of blueberry jam mixture. Pour batter into prepared pans.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of pans comes out clean. Cool, and frost with your favorite Frosting.