In the bowl of a stand mixer beat cream cheese until smooth. Add in the lemon curd and beat until combined. Gently fold in blueberries.
Unroll crescent dough and separate into triangles. Place about 2 tablespoons of the filling (making sure to get some blueberries in each) on the wide end of each triangle. Starting with the wide end roll each triangle up and place about 1 inch apart on a baking sheet. Bake for 12-15 minutes or until golden. Let cool completely.
TO MAKE THE ICING: in a small bowl combine the powdered sugar and milk or lemon juice until smooth. Drizzle over cooled rolls.