1 pkg. Pillsbury Plus Lemon Cake Mix
3 oz. pkg. cream cheese (softened)
2 eggs
1/2 c. finely chopped almonds (or pecans)
1/4 c. butter (softened)
1/3 c. water
21 oz. can blueberry pie filling

Heat oven to 350 degrees. Grease and flour 13x9 pan. In large bowl combine cake mix, 1/4 cup butter and cream cheese at low speed until fine crumbs form. Reserve 1 cup crumbs for topping. To remaining crumbs, add water and eggs; beat 2 minutes at highest speed. Pour into prepared pan. Spoon pie filling over batter, gently spread to cover batter. Combine reserved cup of 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. 12 servings.

GLAZE:

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