Ingredients

For the Cake:

• 1 box (15.25 oz) lemon cake mix
• ½ cup vegetable oil
• ½ cup water
• ½ cup freshly squeezed lemon juice (from 3-4 large lemons)
• 3 large eggs
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 can (21 oz) blueberry pie filling (you'll only use half)

For the Lemon Cream Cheese Frosting:

• 1 bar (8 oz) cream cheese, softened
• ½ cup (1 stick) salted butter, softened
• 3-4 tbsp freshly squeezed lemon juice (from 1 large lemon)
• 2 tsp lemon zest
• 4 cups powdered sugar

Instructions

1. Prepare the Cake:

• Preheat the oven to 350°F. Grease a 9x13 cake pan or line it with parchment paper.
• Tip: Zest the lemons before squeezing them for the juice.
• In a large mixing bowl, combine the lemon cake mix, vegetable oil, water, lemon juice, eggs, lemon zest, and vanilla extract.
• Beat with an electric mixer on low speed, gradually increasing to medium, for about 2 minutes until smooth. Scrape the sides and bottom of the bowl to ensure everything is mixed evenly.
• Pour the batter into the prepared cake pan and spread it evenly.
• Using a tablespoon, drop spoonfuls of half the blueberry pie filling over the batter. Use a toothpick or skewer to swirl the blueberry filling into the cake.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely on a wire rack before frosting.

2. Make the Frosting:

• In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Add 3 tbsp of lemon juice and lemon zest and beat again until fully combined.
• Gradually add the powdered sugar, one cup at a time, beating after each addition. If the frosting is too thick, add more lemon juice, 1 tsp at a time, until you reach your desired consistency.

3. Frost the Cake:

• Once the cake is fully cooled, spread the lemon cream cheese frosting evenly over the top with an offset spatula.
• Cover the pan with plastic wrap or a lid and refrigerate for at least 1 hour to let the frosting set. The cake can also be made ahead and stored in the fridge for up to 24 hours.

4. Serve:

• When ready to serve, garnish with lemon slices, extra blueberry pie filling, or fresh blueberries, if desired.
• Cut into squares and enjoy!

Additional Notes:

• Lemon Amount: You’ll need about 5 lemons for this recipe. Fresh lemon juice is a must; don’t use bottled lemon juice.
• Cake Mix: Use the dry cake mix without preparing it according to the package instructions.
• Leftovers: Store any leftovers in the fridge because of the cream cheese frosting. Let it sit at room temperature for 10-15 minutes before serving to soften it slightly.

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