In a food processor, process cottage cheese until smooth. Add sugar, milk, oil and vanilla and process until smooth. Combine flour, baking powder and salt, then add to cheese mixture. Process until dough forms a ball.

Turn dough out onto a floured surface (dough will be sticky) and knead 5 times. Place in a large bowl, then cover and refrigerate for 30 minutes.

After 30 minutes, turn dough onto a large piece of parchment paper, roughly the size of a half-sheet baking sheet (18x13"). Roll dough into a 16-in. x 12-in. rectangle. Transfer with paper onto a baking sheet.

In a large bowl, beat cream cheese and sugar until smooth, then beat in the egg yolk, lemon zest and vanilla extract. Spread cream cheese mixture in a 3 1/2" strip lengthwise down the dough, then sprinkle with blueberries.

On each side of the cream cheese stripe, cut 1" wide strips about 3 3/4" into the center, stopping about a half inch from the cream cheese. Fold alternating strips at an angle over the cream cheese and berries. Seal each end by pinching and turning under. Beat egg white and water then brush over dough.

Bake at 400° for 20-22 minutes or until golden brown, then place on a wire rack to cool.

Combine glaze ingredients and drizzle over warm pastry.