1 box lemon cake mix (I used Pillsbury Moist Supreme)
2 pkg. (8 oz.) Cream Cheese, softened (I used 1/3 Less fat Cream Cheese)
1/2 cup sugar
1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
2-1/2 cups blueberries
Preheat oven to 350ºF.
Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix dry cake mix with melted butter and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Sprinkle small pieces of remaining third of dough over cream cheese/ berry layer, pressing down lightly.
Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan completely, then refrigerate for several hours for easy cutting. When ready to cut, use foil handles to lift from pan. Keep bars refrigerated.