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Make the Kouign-amann dough as directed in the recipe.
Prepare the blueberry filling by mixing together the lemon juice, cornstarch, blueberries, blueberry jam, sugar, lemon zest, and vanilla.
Make the cream cheese filling by beating together the confectioner's sugar, cream cheese, and egg yolk until smooth.
Roll out the Kouign-amann dough and cut into 24 squares.
Prick the center of each square with a fork to prevent the dough from puffing up too much.
Pipe a dollop of cream cheese filling onto each square, then top with a spoonful of the blueberry filling.
Let the filled danishes proof for 30-45 minutes.
Bake the danishes at 350°F for 15 minutes, then rotate the pans and bake for an additional 10-15 minutes until golden brown.
Allow the danishes to cool slightly before serving.