1 pkg. Pillsbury Plus lemon cake mix
1/4 c. butter, softened
3 oz. pkg. cream cheese, softened
1/3 c. water
2 eggs
21 oz. can blueberry fruit pie filling
1/2 c. finely chopped almonds or pecans (optional)

GLAZE:

1/2 c. powdered sugar
1 tbsp. butter, softened
2 to 3 tsp. milk
1/4 tsp. lemon extract

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl combine cake mix, butter and cream cheese at low speed until fine crumbs form. Reserve 1 cup crumbs for topping.

To remaining crumbs, add water and egg. Beat 2 minutes at high speed. Pour into prepared pan. Spoon pie filling over batter then combine reserved crumbs and almonds sprinkle over pie filling. Bake at 350 degrees for 35 to 45 minutes or until set in center and edges are deep golden brown. Cool 25 minutes.

In small bowl blend all glaze ingredients until smooth; drizzle over warm cake. Serve warm or cool. Store in refrigerator. Makes 12 servings.