CAKE: DON'T follow recipe on cake mix box. 1 butter recipe cake mix, any brand, 1/2 cup butter, softened, 4 eggs, 2/3 cup milk, 1 tablespoon lemon rind. Bake 325o 18 to 22 minutes in 3 - 8" pans. FROSTING: 1 1/2 cups sugar, 8 ounces cream cheese, softened, 1 (8 ounce) carton frozen whipped topping, thawed, 1 (21 ounce) can blueberry pie filling or as I do home made. DIRECTIONS: Combine cake mix with ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth. Pour into 3 separate 8" greased round cake pans. Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean. Cream together sugar, cream cheese and 1 TBSP lemon rind; fold in whipped topping until smooth. Spread a layer of frosting over all layers. When all layers put together, frost top sides of cake with frosting and blueberry pie filling on top or make homemade pie filling as I do. Chill overnight before serving; store cake in refrigerator. NOTE: when spreading frosting on cake make a ridge along edge to help hold most fruit filling.