Lemon Blueberry Cake

• Cake:
• 1 (16.25 ounce) package white cake mix
• 1 1/4 cups water
• 3 egg whites
• 1/3 cup vegetable oil
• 2 teaspoons lemon extract
• Frosting:
• 1 cup cold heavy whipping cream
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• Filling:
• 1/3 cup blueberry pie filling

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
2. Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
4. Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
5. Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
6. Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

white cake, water, egg whites, vegetable oil, lemon, frosting, cold heavy whipping cream, cream cheese, white sugar, vanilla, filling, blueberry pie filling

Taken from www.allrecipes.com/recipe/236743/lemon-blueberry-cake/ (may not work)