Preheat oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Lightly grease 2 x 20cm round sandwich tins and line the bases with baking parchment.
Mix the cake mix, oil, water and eggs together gently in a large bowl and whisk (by hand or electric mixer) for 2-3 minutes, until smooth and cream. Fold in the lemon zest. Divide between the prepared tins and gently level the surface.
Bake for 25-30 minutes until risen and golden and a skewer inserted into the centre of each cake comes out clean. Cool in the tins for 5 minutes then turn out onto a wire rack and leave to cool completely.
To make the blueberry topping, mix arrowroot and 1 tablespoon water together in a small bowl; set aside. Heat the sugar and 50ml water in a medium saucepan until the sugar dissolves. Add the blueberries and simmer for 1 minute. Stir in the arrowroot mixture and simmer, stirring for 1 minute until thickened. Leave to cool completely.
Using a palette knife, spread some of the icing over the top of one cold cake and spoon over 4 tablespoons of the blueberries. Place the second cake on top, pressing down gently. Spread a thin layer of some of the remaining icing around the sides of the cake to seal in the crumbs. Chill for 30 minutes.
Spread the rest of the icing around the sides and top of the cake. Spoon the remaining blueberries on top – don’t worry if some of the syrup drips down the side of the cake. Slice to serve.