CAKE:

1 pkg. lemon cake mix with pudding
1/4 c. butter, softened
3 oz. pkg. cream cheese, softened
1/3 c. water
2 eggs
21 oz. can blueberry pie filling
1/2 c. finely chopped almonds or pecans

Heat oven to 350 degrees. Grease and flour 9x13 inch 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 1 cup crumbs and almonds or pecans; 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.

GLAZE:

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

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