1. Heat oven to 425 degrees. Grease bottom and sides of square pan 8x8x2 or 9x9x2 inches.
2. Beat cream chesse and sugar in medium bowl with electric mixer on medium speed; beat 1 egg and lemon juice until smooth. Set aside.
3. Drain Blueberries, rinse and set aside. Stir muffin mix, water, oil, one egg and lemon peel in medium bowl just until blended. DO NOT OVER MIX! Gently FOLD blueberries into batter. (IF YOU STIR OR MIX, YOUR CAKE WILL BE BLUE!) Spread half of the batter in pan. Spread cream cheese mixture over batter. Spread remaining batter over cream chesse mixture.