Preheat your oven to 400°F and grease a 9x13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 3 teaspoons of lemon zest. In a separate bowl, whisk together the egg, milk, melted butter (cooled to room temperature), and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and gently fold together until just combined—don't overmix. Carefully fold in the blueberries, being gentle so they don't break apart and bleed into the batter. Pour the batter into your prepared pan and bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely on a wire rack.

Once the cake has cooled completely, crumble it into a large bowl, breaking it into fine crumbs with your hands or a fork. Add the cream cheese to the crumbled cake and mix thoroughly until the mixture is evenly combined and holds together when pressed—the cream cheese acts as a binding agent. I find it's easier to work with the mixture if you refrigerate it for about 15 minutes before rolling, as it becomes less sticky and easier to shape.

Working with about 1 tablespoon of the cake mixture at a time, roll it between your palms into smooth, compact balls. Place each ball on a parchment-lined baking sheet as you work. Once all balls are rolled, transfer the baking sheet to the freezer and freeze for at least 2-3 hours, or until the balls are firm and frozen solid. Frozen balls are essential—they won't fall apart when you dip them in melted chocolate.

Pour all 4 ounces of white chocolate into a microwave-safe bowl and melt it in 30-second intervals, stirring between each interval until smooth and fully melted. Allow the chocolate to cool for about 2 minutes so it's warm but not hot. Place lollipop sticks on a small plate nearby. I recommend working quickly during the dipping process, so having everything prepared and within arm's reach makes the job much smoother.

Dip the tip of each lollipop stick into the melted chocolate, then insert it halfway into a frozen cake pop ball. Return the stick-topped pops to the freezer on a parchment-lined baking sheet for 15-20 minutes to set the chocolate and secure the sticks firmly. Remove the pops from the freezer and dip each one into the remaining melted chocolate, holding it at an angle and rotating gently until fully coated. Tap off any excess chocolate and immediately sprinkle with the 1 teaspoon of lemon zest for garnish while the chocolate is still wet. Stand the pops upright in a foam block or place them back on parchment, then freeze for another 30 minutes until the chocolate coating is completely set.