• Preheat the oven to 350℉. Spray a 9x13 cake pan with cooking spray or line with parchment paper. 

  ^{* NOTE : Be sure and zest the lemons before squeezing the juice out of them.}

Make The Lemon Blueberry Cake

• Using a large mixing bowl with an electric mixer, or use the bowl of a stand mixer with the paddle attachment, beat the dry lemon cake mix, vegetable oil, water, lemon juice, eggs, lemon zest, and vanilla extract until well combined (about 2 minutes).

  ^{* Start at low speed and increase the speed as needed. Be sure to scrape the sides of the bowl as well as the bottom of the bowl to ensure even mixing.}
  1 box (15.25 oz) lemon cake mix, 1/2 cup vegetable oil, 1/2 cup water, 1/2 cup freshly squeezed lemon juice, 3 large eggs, 2 tablespoons lemon zest, 1 teaspoon vanilla extract
• Evenly spread the lemon cake batter into the prepared cake pan.
• Use a tablespoon to drop spoonfuls of the blueberry pie filling (only use 1/2 of the can) making sure to distribute it evenly over top of the cake. Use a skewer or toothpick to make swirls in the blueberry pie filling throughout the cake. 
  1 can (21 oz) blueberry pie filling
• Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely before frosting it on a wire rack before frosting. 

Make The Lemon Cream Cheese Frosting

• In a medium bowl, beat the cream cheese and butter until smooth and creamy.
  1 bar (8 oz) cream cheese, 1/2 cup (1 stick) salted butter
• Add 3 tablespoons of the lemon juice and the lemon zest and beat until well combined.
  3-4 tablespoons freshly squeezed lemon juice, 2 teaspoons lemon zest
• Add the powdered sugar, 1 cup at a time, beating between each addition until smooth and creamy. If the frosting is too thick then add more lemon juice as needed (1 teaspoon at a time).
  4 cups powdered sugar
• Spread the frosting evenly over top of the cooled lemon blueberry cake using an offset spatula. Cover the pan with plastic wrap or a lid and let it refrigerate for at least 1 hour before serving so the frosting can thicken and set. The cake can be made and refrigerated up to 24 hours ahead of serving.
• When ready to serve, garnish the cake with lemon slices and/or some of the extra blueberry pie filling/fresh blueberries OR you can garnish each slice before serving. Cut into squares and enjoy!