Lemon Blueberry Squares

• 2 cups fresh blueberries (rinsed, let dry) or 2 cups frozen blueberries (rinsed, let dry)
• 1 tablespoon granulated sugar
• 2 tablespoons fresh lemon juice
• 1 lemon, zest of, divided
• 18 12 ounces yellow cake mix (butter or lemon)
• 4 eggs, divided
• 12 cup butter, softened
• 2 34 cups confectioners' sugar
• 8 ounces low-fat cream cheese

1. In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest.
2. Set aside.
3. Mix cake mix with 1 egg, softened butter and the remaining lemon zest.
4. Pat into a buttered and floured 13- x 9-inch baking pan.
5. In a mixing bowl with hand-held electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth.
6. Gently stir in blueberry mixture; pour over cake.
7. Bake in a preheated 325 oven for about 45 to 55 minutes, or until browned.
8. Let cool completely; chill and cut into squares.
9. Serve with fresh blueberries and a dusting of confectioners' sugar, if desired.
10. Store in the refrigerator.

fresh blueberries, sugar, lemon juice, lemon, cake, eggs, butter, sugar, lowfat cream cheese

Taken from www.food.com/recipe/lemon-blueberry-squares-448849 (may not work)