In a small saucepan over medium heat, cook 2 cups (240g) fresh blueberries for 4 to 6 minutes, stirring occasionally, until the berries burst and the mixture thickens to a jammy consistency, then remove from heat and cool for 2 minutes before blending completely smooth — strain through a fine mesh sieve if a seed-free crumb is preferred — and cool to room temperature, approximately 10 to 15 minutes.

Preheat oven to 350°F (175°C) and line a light-colored aluminum 8×8 inch (20×20cm) baking pan with parchment paper leaving at least 1 inch (2.5cm) of overhang on two opposite sides.

In a large bowl, whisk together ½ cup (113g) melted cooled unsalted butter and 1 cup (200g) plain white granulated cane sugar for approximately 60 seconds until uniform, then add the cooled blueberry puree and 1 tablespoon (15ml) fresh lemon juice and stir until fully combined and deeply purple.

Add 2 large room-temperature eggs one at a time, stirring vigorously for 20 strokes after each addition until fully incorporated, then add 1 teaspoon pure vanilla extract and stir to combine.

Add 1½ cups (180g) all-purpose flour spooned and leveled, 1 teaspoon baking powder, and ¼ teaspoon fine sea salt directly on top of the wet mixture and fold with a silicone spatula using slow strokes from the bottom of the bowl upward — count 20 to 25 strokes and stop the moment no dry flour streaks remain.

Pour the batter into the prepared pan, spread into an even layer reaching the corners, and bake on the middle rack at 350°F (175°C) for 30 to 35 minutes, checking from 30 minutes — pull when the edges are deep mahogany-brown and pulling from the parchment, the surface is matte and set, and the center gives very slightly under light finger pressure like set gelatin.

Set the pan on a wire rack and cool at room temperature for a minimum of 2 hours, then refrigerate for 30 minutes before glazing and cutting.

While the bars cool, make the glaze: beat 4 oz (113g) softened full-fat block cream cheese in a medium bowl until completely smooth with no lumps, add 1 cup (120g) sifted powdered sugar in two additions folding until combined, add ½ teaspoon pure vanilla extract, then add 2 to 3 tablespoons (30–45ml) whole milk one tablespoon at a time until the glaze falls in a slow thick ribbon from the spatula and holds its shape for 2 to 3 seconds before settling flat.

Lift the cooled bars from the pan using the parchment overhang, pour the glaze onto the center and spread to the edges allowing a natural drip over the sides, then immediately press ½ cup (75g) fresh dried blueberries gently into the tacky glaze surface.

Allow the glaze to set for 15 minutes at room temperature, refrigerate for 20 minutes, then cut into a 4×4 grid for 16 bars using a sharp knife wiped clean with a damp cloth between every cut.