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Combine cream cheese, butter and lemon zest.
Add sugar, salt and yolks; then both flours.
Divide the dough in two, refrigerate an hour.
Roll the dough; cut into circles 4 inches diameter.
Combine the cornstarch ¼ cup + 2 Tbsp sugar.
In another bowl, mix cream cheese, ginger, 1 Tbsp sugar and lemon juice.
Spread the cheese mixture onto each circle of dough.
Sprinkle half of each circle with walnuts, add a small heap of blueberries.
Sprinkle about 1 tsp of the cornstarch/sugar mixture over the berries.
Fold each pastry circle to enclose filling; crimp edges to seal.
Refrigerate 20 minutes.
Cut vents into turnovers, brush with whipping cream and sprinkle with sugar.
Divide between 2 baking trays; bake in a 375°F preheated oven until golden, about 30 minutes.