1 yellow cake mix
zest and juice of 1 lemon
6 tablespoons butter, melted
1 can blueberry pie filling
1 8 oz. package of cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup butter, softened but not melted
juice of 1 lemon
½ tea. lemon extract
½ tea. coconut extract (optional)
Preheat oven to 325 degrees.
Combine cake mix, egg, zest, juice and butter in an electric mixer. Pat into a lightly greased
9 x 13 GLASS pan.
Spread blueberry pie filling over crust.
|I used the Blueberry and Creme Pie Filling I had on hand in my pantry. Don't |
be afraid to try a variety of pie fillings and change it up according to your taste.
Using an electric mixer, beat cream cheese and butter until smooth, add eggs, lemon juice, zest, vanilla and flavorings. Beat in powdered sugar, mixing well.
Spoon onto cake mixture, spreading evenly.
Bake for approximately 55 minutes. Begin checking after 45 minutes, testing with a toothpick. It should remain a little gooey in the center.
Cool completely and cut into squares.