Lemon Blueberry Cake

Preheat oven to 350°F.

In bowl of an electric mixer, combine cake mix, buttermilk, butter, eggs, and almond extract. Beat according to package directions. Pour into a Reynolds Kitchens^® 13 x 9 Baking Pan.

Toss 2 cups blueberries with flour and sprinkle coated berries over cake batter. Bake according to package directions. Cool cake completely on a wire rack.

Meanwhile, beat together butter, cream cheese, lemon juice, and almond extract until fluffy. Gradually add powdered sugar until desired consistency, adding more powdered sugar or lemon juice as needed.

Spread frosting over cake and decorate with remaining blueberries and lemon slices, if desired.

*Follow measurements on your cake mix. For water, substitute buttermilk. For oil, substitute melted butter.