1 pkg. Duncan Hines bakery style blueberry muffin mix
1/4 c. butter
1/3 c. pecans, finely chopped
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 egg
3 tbsp. lemon juice
1 tsp. lemon peel, grated

Preheat oven to 350 degrees. Grease 9 inch square pan. Rinse blueberries with cold water and drain. Cut butter into muffin mix with pastry blender or 2 knives. Stir in 1/3 cup finely chopped pecans. Press into bottom of pan. Bake at 350 degrees for 15 minutes or until set. Blend cream cheese and sugar until smooth in large bowl. Add egg, lemon juice and lemon peel. Beat well. Spread over baked crust. Sprinkle with blueberries. Sprinkle topping from packet over blueberries. Return to oven. Bake at 350 degrees for 35 to 40 minutes or until filling is set; cool completely. Refrigerate until ready to serve. Makes 16 bars.