Ingredients:

  • 21 oz lemon pie filling
  • 2 cups fresh blueberries
  • 1 tsp vanilla extract
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 15.25 oz lemon cake mix
  • 3/4 cup unsalted butter, thinly sliced
  • 1 tbsp lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the lemon pie filling evenly across the bottom of a 13x9-inch baking dish. Scatter the fresh blueberries over the filling and drizzle with vanilla extract.
  3. In a small bowl, whip the softened cream cheese and powdered sugar together until smooth. Drop small teaspoon-sized dollops of the mixture across the blueberry and lemon layer.
  4. Sprinkle the dry lemon cake mix evenly over the fruit and cream cheese layers. Use a spoon to level the surface, but do not stir the layers together.
  5. Arrange the thin slices of butter in a single layer across the top of the cake mix, ensuring as much of the dry mix is covered as possible. Sprinkle with lemon zest.
  6. Bake for 45 minutes or until the top is golden brown and the fruit filling is bubbling at the edges.