In bowl mix flours, sugar, baking powder, cinnamon, and salt.
Cut in butter till mixture resembles fine crumbs.
Stir together egg and milk; add to flour mixture.
Stir till well mixed; fold in blueberries.
Pour into a greased and floured 5½-cup mold; cover tightly with foil.
Pour boiling water into wok to reach ½ inch below steamer rack.
Place mold on rack; cover wok and steam 2 hours or till pudding tests done with wooden pick.
Remove to a wire rack; uncover.
Cool 15 to 20 minutes.
Unmold; serve with Cream Cheese Topper.
For Cream Cheese Topper: Beat one 3-ounce package softened cream cheese, ¼ cup softened butter or margarine, 1 teaspoon vanilla, and ¼ teaspoon finely shredded lemon peel till fluffy.
Slowly beat in 1 cup sifted powdered sugar.
Stir in 2 tablespoons milk; beat till smooth.