Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking pan and set it aside. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. In another bowl, mix together the egg, milk, melted butter, and vanilla until well combined. Gently fold the wet ingredients into the dry mixture, then carefully incorporate fresh blueberries. Pour the batter into the prepared pan and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

Once the cake is completely cool, crumble it into a large mixing bowl using your hands or a fork. Add in the cream cheese and mix until the two elements are well combined, creating a moldable dough. Chill this mixture in the refrigerator for about 15-20 minutes to make it easier to handle as you form the cake pops.

With your chilled cake mixture, take about 1 tablespoon of the mixture and roll it into smooth balls using your hands. Place each ball on a parchment-lined baking sheet, leaving a little space between them. After forming all the balls, freeze them for 2-3 hours until they are firm, which will help them maintain their shape during the next steps.

While the cake balls are freezing, prepare the coating by melting the white chocolate. In a microwave-safe bowl, heat the white chocolate in 30-second intervals, stirring in between until completely smooth. Allow the melted chocolate to cool slightly, which helps prevent cracking when you dip the cake pops.

Remove the frozen cake balls from the freezer. Dip the tip of each lollipop stick into the melted chocolate before inserting it into a cake ball, ensuring it stays securely attached. Return the cake pops to the freezer for 15-20 minutes to set the sticks before dipping.

Once the sticks are set, dip each cake pop into the melted white chocolate, ensuring it is completely covered. Gently shake off any excess chocolate and immediately sprinkle some lemon zest on top before the chocolate hardens. Place the completed cake pops back on the parchment-lined baking sheet and return them to the freezer for an additional 30 minutes, allowing the coating to fully set before serving or enjoying.