INGREDIENTS
•
Cake
•
1 16.25 oz. box lemon cake mix
•
1 egg
•
zest and juice of 1 lemon
•
6 tablespoons butter, melted
•
Filling
•
1 8 oz. package of cream cheese softened
•
2 eggs
•
1 teaspoon vanilla
•
1 16 oz. box confectionary sugar
•
1/2 cup butter at room temperature
•
juice and zest of 1 lemon
•
1 pint blueberries