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Pre heat oven to 350 F or 180 C.
Unroll and spread the crescent rolls or puff pastry sheets flat then cut in half. Then with one half of the pastry, line the bottom of a greased 8 x 8 baking pan. I also line the pan with foil first so it is easier to lift out after baking.
In a mixing bowl, add the remaining ingredients EXCEPT the butter and regular sugar. Mix well with a spoon or whisk.
Spread the mixture evenly over the crescent roll / puff pastry layer. Then add the blueberries all over and add the 1 Tablespoon of regular sugar over the blueberries.
Carefully place the other layer of pastry on top of the cream cheese mixture, then using a brush, spread the melted butter on the pastry and then a sprinkling of sugar.
Bake for 25 - 30 minutes until golden brown. Allow to cool for 15 - 20 minutes before trying to slice, so it can firm up a little. I prefer to let cool at room temperature then pop in the refrigerator overnight, still in the pan so it can really firm up before you slice. Serve as it is or with a nice blob of whipped cream!