Cream cheese pie

An open-faced cream cheese pie for breakfast or an easy dessert.

Ingredients
250g flour
2 tbsp butter
1 egg yolk
0.25 cup water
1 tsp yeast
1 tsp vanilla
2 tbsp sugar
pinch of salt
1/3 cup milk
0.5 tsp lemon zest

8 oz cream cheese
1 egg
0.5 tbsp vanilla
1/3 cup sugar
0.5 cup blueberries

Preparation
bloom yeast with a pinch of the sugar and the warm water. Add the flour, egg yolk, butter, lemon zest, vanilla, remaining sugar, salt and warm milk. Knead using a kitchen aid mixer until smooth, about 5 minutes. Set aside covered until doubled in size.

Mix the cream cheese with the egg, sugar and vanilla. Set aside.

Roll out the risen dough and place into a 9-by-11-inch nonstick pan sprayed with vegetable oil. Press up against the edges. Allow to rise for 15 minutes, then fill with cream cheese and sprinkle blueberries on top.

Bake in a preheated 375F oven until cheese filling is just set and edges are golden brown. Cool completely on cookie rack before serving.