Pre-heat oven to 350 degrees.

Line a 9×13 pan with foil, extending over the sides. Microwave the butter in a mixing bowl until it melts. Add to this the cake mix, 1 egg and 2 T of lemon juice. Beat with a mixer until well blended.

Use 2/3 of this mixture to press into the bottom of the pan.

Beat the softened cream cheese with the sugar. Add remaining egg, 2 t. of lemon zest, and 2 T. lemon juice. Beat.

Spread over the crust. Top with blueberries.

Take the remaining crust and pinch small pieces evenly over the blueberries.

Bake 45-50 minutes, or until the center is almost set.

Make a lemon glaze by adding the remaining lemon juice to the powdered sugar until it’s a “drizzle” consistency.

drizzle the glaze over the warm bars.

Cool completely in the refrigerator (approximately one hour)

Now you can use the foil “handles” to remove the bars from the pan to cut them.