Preheat oven to 375°
In a small saucepan over low heat, add blueberries, sugar, 3 tablespoons water, lemon juice together. Stir and cook for until blueberries have burst, approximately 3-4 minutes.
In a small mixing bowl, mix remaining water and corn starch until combined then add to blueberry mixture.
Continue stirring until blueberry mixture has thicken. Set aside to cool.
In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.
Unroll crescent rolls and separate into precut triangles.
Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
*When forming the circle, the wider ends of the crescents will overlap each other.
Spread cream cheese mixture over the wide part of the crescents.
Spoon blueberry filling on top of cream cheese mixture.
Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
Bake for approximately 20 minutes. Remove from oven, let cool for a few minutes.
Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).
Drizzle glaze over pastry ring, once cooled, and cut into desired portions. Enjoy!
Recipe adapted from my Raspberry Cream Cheese Bites