Heat oven to 375 degrees.

Unfold the sheet of pastry and place on a parchment paper lined baking sheet.

Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Then brush the border with egg and sprinkle with the turbinado sugar. Bake until golden and puffed, about 18 to 22 minutes.

Using the tip of a knife, rescore the border of the cook pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, about 15 to 20 minutes.

Meanwhile, with an electric mixer, beat the cream cheese until smooth. Then add the cream, lemon zest and the confectioners sugar and beat until smooth. Spread the cream cheese filling evenly within the pastry borders.

Add the blueberries in a single layer over the filling. Cut and enjoy!