Prepare the Blueberry Sauce:
In a small saucepan, combine fresh blueberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly, about 5–7 minutes. If you prefer a thicker sauce, mix the cornstarch with a little water and add it to the sauce, stirring until thickened. Set aside to cool.

Prepare the Cheesecake Filling:
In a bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Assemble the Rolls:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the crescent dough and separate into individual triangles. Spread a small amount of the cheesecake filling on each triangle, then top with a few fresh blueberries.

Roll the Dough:
Roll up the crescent dough starting from the wide end, encasing the cheesecake filling and blueberries. Place the rolls on the prepared baking sheet.

Bake the Rolls:
Brush the tops of the rolls with melted butter and bake for 10–12 minutes, or until golden brown.

Serve:
Drizzle the cooled blueberry sauce over the baked rolls and serve warm. Enjoy your delicious Blueberry Cheesecake Rolls!