Preheat oven to 350°.
Prepare lemon cake mix according to directions on package using a 13-in X 9-in baking pan.
Bake at 350° for 35-45 minutes or until a toothpick inserted in center comes out clean.
Cool cake completely on wire rack.
In a small bowl using an electric mixer or kitchen aid mixer, whip the cream cheese until smooth.
Add the lemon yogurt and lightly mix; set aside.
In separate large bowl or in a kitchen aid mixer using the whisk attachment, add the heavy cream and vanilla extract, and whisk on medium speed.
Add the powdered sugar and whip the cream mixture slowly (this is key and keeps the cream from separating later). Whisk for about 10 minutes until the cream begins to ripple.
Turn mixer off and finish whisking by hand with a wire whisk until the cream starts to thicken and stick to the whisk.
Fold in the cream cheese yogurt mixture and lightly mix until combined.
Spread the whipped cream mixture evenly over the cooled cake using an offset spatula.
Top with blueberry pie filling and spread the filling evenly over the cream cheese filling.
Garnish with additional fresh cream, lemon slices and blueberries.