Preheat your oven to 350°F.

Place the cheese in a microwave-safe bowl and microwave for one minute. Stir, then microwave for an additional 30 seconds and stir again. By now, the cheese should be fully melted. Microwave for another 30 seconds if needed, until the cheese becomes smooth and gooey, resembling fondue.

Add the remaining dough ingredients and the melted cheese to a food processor. Using the dough blade, mix until the dough reaches a uniform color. If you don’t have a food processor, you can mix in a medium bowl with a wooden spoon, but you might need to transfer the mixture to wax paper and knead it by hand to fully combine everything.

Once the dough is uniform, wet your hands and shape it into a rectangle on a parchment-lined baking sheet, about 9x12 inches.

For the cream cheese filling, combine the cream cheese, vanilla, egg, and sweetener in the food processor (no need to clean it) or in your mixing bowl. Blend until smooth using either the food processor or an electric mixer.

Spread the cream cheese filling down the center of the dough. If it starts to spread out, use a rubber spatula to gently push it back toward the middle. Sprinkle the blueberries over the filling. Cut one-inch strips along the edges of the dough, then crisscross them over each other, braiding as you go.

Bake for 40-45 minutes, or until the dough is golden and the filling no longer jiggles.

Optional glaze: Combine 1 tablespoon softened butter, 1 tablespoon finely ground sweetener, and 1/4 teaspoon vanilla. Place in a piping bag and drizzle over the warm pastry, or simply spread it on top. The glaze will melt, creating a shiny finish. If you’d like more glaze, you can double or triple the recipe. For a non-melting glaze, allow the Danish to cool to room temperature before adding the icing.