Heat oven to 375° F. On a parchment-lined baking sheet or Silpat mat, unfold the sheet of pastry and smooth it out.
Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through the dough. Brush just the border with beaten egg and sprinkle with the turbinado sugar.
Bake until golden and puffed, 15 to 20 minutes.
Re-score the border of the baked pastry with your knife without cutting all the way through. Gently press the center of the pastry sheet down to flatten it. Let cool to room temperature, 15 to 20 minutes.
While pastry bakes, beat the cream cheese, cream, lemon zest, and 2 tablespoons of the powdered sugar, and vanilla with an electric mixer until smooth and creamy. Spread the cream cheese mixture evenly in the center of the pastry.
Place blueberries over the filling and dust with the remaining tablespoon of powdered sugar. Serve immediately.
To make ahead, prepare the puff pastry and cream cheese and keep separate until ready to serve.We like the taste and texture of turbinado sugar on the crust, but you can substitute granulated sugar if that's what you have on hand.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!