Combine butter, flour, and 1 tablespoon of sugar in a bowl.

Mix until the mixture resembles a pie crust.

Press the mixture into a 13 x 9 x 2-inch pan.

Bake in a preheated oven at 350°F (175°C) for 15 minutes.

Bake until lightly browned, being careful not to burn the crust.

Remove from oven and let cool completely.

In a separate bowl, beat softened cream cheese and confectioners' sugar together.

Beat until the mixture is light and fluffy.

In another bowl, beat whipping cream or Cool Whip until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Spread the cream cheese mixture evenly over the cooled crust.

Spread the blueberry pie filling evenly over the cream cheese mixture.

Chill the torte in the refrigerator for several hours to allow the flavors to meld.

If desired, cover the top of the torte with whipped cream or Cool Whip before serving.

Slice and serve chilled.