Ingredients:

  • 21 oz lemon pie filling
  • 1.5 cups fresh blueberries
  • 1 tbsp lemon zest
  • 8 oz full-fat cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 15.25 oz lemon cake mix
  • 0.75 cup salted butter, frozen
  • 0.5 cup sliced almonds

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Spread the lemon pie filling evenly across the bottom of the dish. Scatter fresh blueberries and lemon zest over the filling.
  3. In a medium bowl, beat softened cream cheese, granulated sugar, egg, and vanilla extract with a hand mixer until smooth. Drop tablespoon-sized dollops over the fruit layer and gently swirl with an offset spatula.
  4. Evenly sprinkle the dry lemon cake mix over the cheesecake and fruit layers, ensuring full coverage.
  5. Using a box grater, grate the frozen salted butter over the entire surface of the cake mix to ensure even hydration. Top with sliced almonds.
  6. Bake for 45 to 50 minutes until the top is golden brown and the edges are bubbling.