Preheat and prep: Heat the oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter or cooking spray.

Soften the cream cheese: If it’s still cold, microwave it for 10–15 seconds at a time until soft. This helps it blend smoothly.

Mix the wet ingredients: In a large bowl, beat the cream cheese with the sweetener until creamy. Add the eggs, one at a time, mixing well after each. Stir in the heavy cream, melted butter, and vanilla.

Combine dry ingredients: In a separate bowl, whisk the almond flour, baking powder, salt, and cinnamon (if using). Add the lemon zest to the dry mix if you like.

Bring it together: Fold the dry ingredients into the wet mixture until just combined. Don’t overmix—stop once there are no dry streaks.

Add blueberries: Gently fold in the blueberries, reserving a small handful for the top. If using frozen berries, work quickly to prevent streaking.

Assemble: Pour the batter into the prepared dish and smooth the top. Scatter the reserved blueberries over the surface for a pretty finish.

Bake: Place in the oven and bake for 28–35 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

Cool and set: Let it cool in the pan for at least 15 minutes. It will firm up as it cools, making it easier to slice.

Serve: Cut into squares and enjoy warm or at room temperature. Add a dollop of whipped cream if you want to dress it up.