Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
Spread the sugar cookie dough into the prepared baking pan and press down to evenly cover the bottom of the pan. Bake for 20 minutes
16 ounces Pillsbury sugar cookie dough
While the crust bakes, make the filling. In a large bowl, using a hand mixer, cream the sugar, brown sugar, and cream cheese together. Add the egg and whisk to combine. Add the yogurt and whisk well. Gently fold in the blueberries.
¼ cup brown sugar, ¼ cup granulated sugar, 8 ounces cream cheese, 1 large egg, 5.3 ounces Chobani lemon & cream yogurt, 2 cups blueberries
Evenly spread the blueberry mixture over the baked cookie dough crust.
Make the crumb topping: Add the lemon juice, flour, brown sugar, and cubed butter to a small bowl and mix well until the texture resembles crumbs. Sprinkle crumb mixture over the blueberries. Top with lemon zest.
1 lemon, ½ cup all-purpose flour, 1 teaspoon brown sugar, ½ cup unsalted butter
Place into the oven on the center rack and bake for 45 minutes. Allow to cool on a cooling rack for 15 minutes, then place into the fridge for at least 4 hours before serving to allow it to set.