Lemon Blueberry Ooey Gooey Butter Cake

1 lemon cake mix (15.25 oz)

3 eggs, room temperature, divided

2 sticks butter, divided, very soft or melted

8 oz. cream cheese, room temperature

1/2 t. vanilla

1/2 t. lemon extract

2 c. powdered sugar

zest of 1 lemon, I used 1/2 t. Tru-lemon (found in spice section)

2 c. blueberries, divided

powdered sugar for sprinkling

Preheat oven to 350. Spray 9x13 dish. In a large bowl, combine dry cake mix, 1 egg, 1 stick melted butter. Press evenly into bottom of dish. Set aside. In another bowl, beat cream cheese until smooth. Add remaining eggs, vanilla, lemon ext, and butter. Mix on low speed until combined. Add in powdered sugaron low speed until smooth. Fold in lemon zest (or tru-lemon) and 1 1/2 c. blueberries. Spread over crust. Sprinkle remaining blueberries on top. Bake 40-45 minutes until center is set, but stil gooey, and lightly browned. It will continue to set up while cooling. Cool completely and sprinkle with powdered sugar if desired. Cut into bars. Store covered in refrigerator.

1st pic: ready for baking, 2nd pic: ready to eat, yummy!