Wash and dry the blueberries. In a small bowl, mash together the softened butter and brown sugar.
On a cutting board, roll out the crescent dough pinching together the perforated edges. Cut about 8 strips of dough.
Smear the dough strips with the sugar mixture and dot with blueberries.
Roll them up and place them in a cake pan.
Bake at 350 for about 15-20 minutes. The tops of the rolls should be golden brown.
In another small bowl, combine the cream cheese, powdered sugar, lemon juice and zest. Mix together until it's a spreadable icing. Add more lemon juice to thin out, or add more powdered sugar to thicken, whichever you may need.
When the rolls come out of the oven, allow them to cool for about 5-10 minutes before icing.