Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

BLUEBERRY FILLING: In a large bowl, sprinkle sugar and cinnamon over blueberries. Add lemon juice and flour gently stir to coat; set aside.

CRUST: In a medium bowl, whisk together flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until it resembles coarse meal. Add ice cold water, stir until a soft dough forms. Shape into a disk.

Place the disk on a well floured surface; roll out into 12-inch circle. Transfer the circle to the prepared baking sheet.

CREAM CHEESE FILLING: In a small bowl, beat together cream cheese, egg, sugar, and vanilla extract until smooth and creamy. Spread cream cheese mixture over the dough leaving a 2-inch margin from the edge. Spoon the blueberries with liquid over the top of the cream cheese mixture.

Fold dough up over the edge of the blueberries and pat down. Brush with milk and sprinkle with course sugar.

Bake uncovered for 25 minutes or until edges turn golden brown. Serve warm.

Cook’s Note: You can make this dessert even faster if you use a refrigerated pie crust from the grocery store.