In a mixing bowl, combine 1 cup of warm water, 2 tablespoons of melted butter, and 2 teaspoons of active dry yeast. Let the mixture sit for about 5 minutes until it becomes frothy.

Once the yeast is frothy, add 3 cups of all-purpose flour to the bowl and stir until a thick dough forms. Knead lightly, then cover and let rise for 1 hour.

Gently transfer the dough to a greased 9x9-inch baking pan, drizzle olive oil on top, then press and stretch the dough to fill the pan. Let it rise for another 15 to 30 minutes.

Once puffed, press down gently, create small divots, and fold in 1 cup of blueberries.

Preheat your oven to 350°F (175°C). Bake for about 30 minutes until golden brown.

While baking, prepare the cream cheese drizzle and blueberry syrup.

Let cool slightly, drizzle with cream cheese frosting, and add blueberry syrup before serving.