2 cups blueberries
1 Tbs sugar
2 Tbs fresh lemon juice
zest of 1 lemon, divided
1 box lemon cake mix
4 eggs, divided
1 stick butter, softened
2 3/4 cups powdered sugar
1-8 oz cream cheese

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 9 x 13" baking  pan.  With a mixer, beat powdered sugar with cream cheese and remaining 3 eggs until smooth.  Gently stir in blueberry mixture, pour over cake.  Bake in a pre-heated 35 degree oven for about 50-55 minutes, or until browned.  Let cool completely.  Chill, then cut into squares.  Store in refrigerator.