Instructions: In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside. Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13 x 9 in baking pan. In a mixing bowl with hand-held electric mixer, beat confectioners sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 3250 oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares.Serve with fresh blueberries and a dusting of confectioners sugar. Store in refrigerator.

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