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Preheat oven to 350°F.
In a greased 9x13 baking pan, toss together sugar, blueberries and 1 tsp lemon zest. Spread out evenly into the pan.
Pour cake mix over top of the berries to cover completely. Sprinkle the other 1 1/2 teaspoon of lemon zest (can always use a bit more if desired!) over top of the cake mix and using a spoon or your fingers try to gently incorporate it into the cake mix.
Slice the butter thin, into about 1/4 in thick pieces and spread evenly all over the cake mix. Place in the oven and bake for about 45-55 minutes or until bubbly and to the desired brown color.
Remove and allow to cool. Serve warm with a big scoop of vanilla ice cream. Refrigerate leftovers for up to 5 days.