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Preheat oven to 350F degrees. Spray a 9×13 inch baking dish with nonstick cooking spray; set aside.
In a large bowl, mix the cake mix, eggs, milk, yogurt, extracts, and zest until fully incorporated. Pour into prepared baking dish and bake for 26-28 minutes, or until a toothpick inserted in the center comes out with few crumbs attached. Allow to cool for 20 minutes.
Using the handle of a wooden spoon, poke holes into the cake that are about an inch apart (I did 60). Pour the blueberry filling on top and spread into an even layer, ensuring that the filling gets down into the holes. Place cake in the refrigerator to cool completely while you work on the topping.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Gradually stir in the milk, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all milk has been added, switch to whisk attachment and add pudding mix, lemon juice and extracts. Whisk on high for 2 minutes until mixture is smooth and thickened.
Add 1/4 of the whipped topping to the bowl and mix thoroughly. Remove bowl from mixer and use a rubber spatula to gently fold the rest of the whipped topping in.
Pour topping onto completely cooled cake and spread evenly, then refrigerate for at least 3 hours before serving. Cake will stay fresh covered in the refrigerator for up to one week.

*If you can’t find cheesecake pudding mix, instant vanilla pudding mix can also be used.