2 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 cup vegetable oil
2 cups blueberries
1 cup chopped pecans
2 eggs
4 teaspoons vanilla extract
1 teaspoon lemon zest
4 cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (5 ounce) prepared 9-inch round pans. Sift together the flour, sugar, oil, blueberries, pecans and eggs; set aside.
In a large bowl, cream together the cream cheese and lemon zest. Beat in the butter, brown sugar and vanilla until blended. Beat in the flour mixture, mixing just until. Gradually mix in the blueberry mixture, mixing just to the puree. Fold in the pecans and lemon zest.
Pour batter into prepared pans. Bake in preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
While the cake is baking, prepare cherries. Using a candy thermometer or candy thermometer as a guide, measure the temperature of the cake in the center of the oven. Divide the cherries among the pans, and spread evenly. Let cool completely, then cut into squares. (Note: If using a candy thermometer to measure the temperature of the cake's center, ensure that the temperature is within 1/2 cup of the edge of the pan. If using a candy thermometer as a guide, measure the temperature from the outside of the pan.) Enjoy!
Following the directions on the package, carefully roll the chilled cake in the remaining 2 cups of blueberry mixture. Place one slice on each pie crust, and cut the other slice into 1/2 inch slices. Place cherry slices on to each pie. Serve with whipped cream.