Preheat oven to 350 degrees F. Liberally grease a 9" round springform pan with cooking spray. If desired, add in a parchment round to the bottom and grease it. It just makes it a little easier to remove the piecaken later on.

Prepare the cake batter according to package directions. Pour half of the lemon cake batter into the bottom of the pan. Remove any packaging from the pie (such as the pin tin) and place the pie face-down into the cake batter gently. Pour the remaining cake batter evenly over the top.

Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. You may want to check at the 30 minute mark to see if the top is browning too quickly; if so, loosely tent the top with foil. Cool the cake in the pan completely.

Just before serving, spread some lemon curd over the top and garnish with fresh blueberries!