Preheat the oven to 350F. Grease a 9x5-inch loaf pan and line it with parchment paper.

In a small bowl, stir together the crushed Homefree Lemon Cookies, melted butter, and flour until combined. Press the mixture firmly into the bottom of the prepared loaf pan.

In a small bowl, whisk the 2 tablespoons water with the full packet of Simply Desserts Gelatin Alternative until completely dissolved.

In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries begin to burst.

Stir the dissolved gelatin mixture into the blueberries and continue cooking for 1-2 minutes, stirring constantly until slightly thickened. Remove from the heat, let cool for 10 minutes, then spread the blueberry mixture evenly over the cookie crust.

In a medium bowl, whisk together the flour, Simply Desserts Vanilla Protein Pudding, baking powder, baking soda, and salt.

In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.

Add the dry ingredients to the butter mixture in three additions, alternating with the milk and beginning and ending with the dry ingredients. Mix just until combined.

Carefully spread the cake batter evenly over the blueberry layer, making sure it completely covers the filling.

Bake for 55-65 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely tent it with foil during the last 15 minutes of baking.

Let the loaf cool in the pan for 20-30 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely. For the cleanest slices, refrigerate the loaf for 30-60 minutes before slicing.