Blueberry cream cheese fingers

1 cup blueberries fresh or frozen
3 tablespoons sugar
½ lb cream cheese
2 cups flour
½ lb butter
1 egg yolk, beaten

Sprinkle blueberries with a little of the sugar, then dust lightly with flour. Roll berries to coat evenly. Let butter and cream cheese stand at room temperature until soft. Cream together until smooth and well blended. Sift flour and sugar together. Add gradually to butter and cheese, mixing thoroughly. Chill dough in refrigerator one hour. Roll out like pie crust and cut in 5-inch squares. Place 8 to 10 whole blueberries in centre of each and roll into fingers, pinching ends together. Brush each ‘finger’ with egg yolk and place on ungreased baking paper. Bake at 350ºF for about 20 minutes.