Preheat oven to 375°F and butter an 8- x 8-inch baking dish. Grease an 8-inch square baking dish or line with parchment.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and thyme until thoroughly combined. Add in the blueberries and toss to coat with the dry ingredients.

In a different bowl, whisk together buttermilk, eggs and melted butter.

Add wet ingredients to the flour mixture and stir with a wooden spoon, lifting from the bottom of the bowl to incorporate all of the flour.

Stir in the cream cheese in two batches, trying not to overmix. Spoon into the prepared pan and smooth the top.

Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean.

Remove from the oven and brush the top with melted butter. Cool on a rack for 20 minutes before cutting. Serve with butter and honey for a delicious breakfast.