In a small bowl, mix together flour, corn starch, salt and baking powder, set aside
In a separate bowl, beat butter and sugar until creamy. Then add egg and 1 tsp vanilla, mix.
Mix dry ingredients into the bowl the butter mixture
Gently fold in blueberries with a wooden spoon. Cover and refrigerate for 1 hour.
In a new bowl, mix cream cheese, powdered sugar and 1/2 tsp vanilla. Cover and regrigerate for 1 hour.
When ready to bake, line a baking sheet, spray with non-stick cooking spray.
Scoop one heaping spoonful of blueberry batter and make a deep bowl. Fill with one tsp of cream cheese mixture and seal the opening. Repeat until all the batter is used.
Freeze for 10 minutes
Bake at 350 degrees for 15-20 minutes or until edges are golden brown.
