Preheat oven to 350 degrees. Line a 8x8 inch baking pan with aluminum foil and spray with non-stick baking spray.

Press full pouch of complete crust into bottom of pan. Bake 8 minutes (crust will be pale). 

In a medium mixing bowl, mix together lemon filling mix, water, eggs and fresh blueberries.

Pour lemon filling over hot crust.

In a small bowl, mix butter, brown sugar and flour together until crumbly.

Sprinkle crumble topping onto lemon mixture.

Bake for 30-35 minutes or until lemon mixture is set and the crumble topping is lightly brown. Let cool before cutting into bars.

Serve with whipped topping or ice cream.