To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix together all of the ingredients —in a stand mixer or bread machine — to form a smooth, shiny dough. This can take up to 15 to 20 minutes when kneading at medium speed in a stand mixer; we don’t recommend trying to knead this by hand. , When the dough is developed (it will be very soft), transfer it to a greased bowl, cover, and let rise for 1 hour before refrigerating for at least 2 hours, or up to overnight. , To make the filling: Whisk together the blueberry powder, confectioners’ sugar, and Instant ClearJel. , Place the cream cheese and butter in a mixing bowl and beat at low speed until smooth. Add the blueberry mixture; scrape the bowl and mix for 20 seconds more. Mix in the lemon juice. Cover and set aside. , Grease the wells of a muffin tin., To shape the buns: Turn the chilled dough out and roll it into a 12" x 18" rectangle, with the long side facing you. Spread the filling on the bottom half of the rectangle, all the way out to the short sides. , Fold the uncovered half of the dough down and press gently to seal. Cut into 12 strips, each 1 ½" wide. Roll each strip into a spiral and place into a well of the prepared pan, cut side up. Repeat until all the strips are used., Cover the pan and let the buns rise until they're puffy looking, about 1 ½ hours. Toward the end of the rising time, preheat the oven to 350°F., Uncover the buns and bake them for 23 to 25 minutes, until golden brown. Remove them from the oven and cool in the pan on a rack for 15 minutes before tipping them out of the pan and returning to the rack to finish cooling. , To make the glaze: Heat the lemon chips in a microwave in 30-second bursts; stir until melted and smooth. Add cream if needed to make a pourable consistency. Drizzle the glaze over the cooled buns. , Store leftovers, well wrapped, at room temperature for up to three days; freeze for longer storage.