Large blueberry sweet cream cheese Danish, as a rustic and yet very stylish Galette.
Cream together the cream cheese and sugar.
Add in the vanilla, cream and whisked egg. Continue mixing until creamy.
Set aside until dough is chilled and ready (at least 1 hour).
In a large bowl, combine and whisk the flours, sugar and salt together.
Add in the chilled butter and shortening and gently work in to the flour by hand or by using a pastry cutter until it resembles coarse crumbs.
Place the crumbled flour mixture on a lightly floured surface and work and gently knead the dough into a ball or flat small rectangle.
Chill the dough in a bowl and refrigerate for 1 hour.
Coat the fresh blueberries with 1 tablespoon of granulated sweetener and set aside. Meanwhile, make the sauce with the reserved blueberries.
In a blender or food processor, blend together the blueberries, juice with zest and sugar.
Strain out the juice using a mesh strainer or cheesecloth and set aside. Discard the blueberry skins and seeds.
Preheat oven to 350 degrees.
Roll out the dough on a lightly floured surface as either round or rectangular style galette.
Using the rolling pin, gently transfer the rolled dough to a large baking sheet.
Place blueberries all around the edges of the dough, leaving a couple inches away from the edges free (for folding or crimping) and leaving the center empty for the cream cheese.
Spread the cream cheese into the center of the dough alongside of the berries.
Fold or crimp the edges and egg wash.
Bake for 30 minutes on the top rack. Reduce the temperature to 300 degrees the last 10 minutes of the baking time.
Spoon some of the blueberry sauce over the baked berries, leaving some for drizzling over the top too, if desired.
Whenever possible, use organic ingredients.