6 tablespoons vegetable oil
3 (3 ounce) packages white cake mix
3 eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 lemon, juiced
1 teaspoon grated lemon zest
6 1/4 cups milk
3 cups buttermilk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix oil, cake mix, eggs, flour, baking powder, and lemon zest. Stir together milk, buttermilk, lemon juice, milk, egg, buttermilk, lemon zest and lemon juice. Mix thoroughly.
Pour batter into a 1 (9 inch) prepared 9 inch pie pan. Sprinkle top with melted butter. Sprinkle cake layer with blueberries.
Bake in preheated oven for 60 minutes, or until toothpick inserted in center comes out clean. Cool, and refrigerate half of pie filling.
To make blueberry lemon zest: i. Stir lemon juice, milk, cream cheese, butter and blueberries into egg mixture and mix until smooth. Transfer to filling. Chill for 5 minutes. Stir in blueberries. Reserve blueberry filling.
Remove plastic wrap from chilled pie. Refrigerate remaining half of filling. Garnish pie with reserved blueberry filling. Chill for 1 hour. Cut remaining pie into 5 equal slices. Chill until serving. Reduce chilled pie by half to one slice. Press remaining blueberry filling (with chilled pie) on top of pie. Pour filling into chilled pie.
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