Preparing the Crust:

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper for easy removal.

• Make the crust: In a medium bowl, combine the cake mix, egg, and melted butter. Stir until a dough forms. The dough will be thick.

• Press into the pan: Press the cake mixture evenly into the bottom of the prepared pan to form the crust.

Preparing the Filling:

• Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth.

• Add eggs, vanilla, lemon juice, and zest: Add the eggs, vanilla extract, lemon juice, and lemon zest. Beat until smooth and well-combined.

• Add powdered sugar and butter: Gradually add the powdered sugar and mix until smooth. Stir in the melted butter.

• Fold in the blueberries: Gently fold in the blueberries, ensuring they are evenly distributed.

Assembling the Cake:

• Pour the filling over the crust: Pour the blueberry lemon filling mixture over the prepared crust, spreading it evenly.

• Bake: Bake for 40-50 minutes or until the center is set and golden brown around the edges. The center should still be soft and gooey.

• Cool: Let the cake cool for 30 minutes, then transfer to the refrigerator to chill for 2-3 hours, or overnight.

Serving:

• Cut into squares and serve chilled. Garnish with fresh blueberries or powdered sugar for an extra touch