Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking pan.

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.

In a separate bowl, mix together egg, milk, melted butter, and vanilla extract.

Fold the wet ingredients into the dry ingredients carefully.

Gently fold in the fresh blueberries, then pour the batter into the prepared baking pan.

Bake for 20 to 22 minutes, or until a toothpick comes out clean. Allow to cool completely.

Crumble the cooled cake into fine crumbs in a large bowl.

Mix the crumbled cake and cream cheese until well combined.

Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 2 to 3 hours.

Melt white chocolate in a microwave-safe bowl until smooth.

Dip the tip of each lollipop stick into the melted chocolate and insert it into each cake pop. Freeze for 15 to 20 minutes.

Dip each cake pop into the melted white chocolate and sprinkle with lemon zest before freezing until set.