Preheat your oven to 375 °F (190 °C).

In a mixing bowl (or bowl of stand mixer), combine the cream cheese, vanilla extract, and powdered sugar. Use an electric mixer (hand or stand) and beat until smooth and thoroughly combined (no lumps)

Open the crescent roll dough tube, unroll the dough, and separate into the 8 triangles along the perforated seams.

Place one triangle on a work surface with the short flat side facing you, and the point of the triangle pointing away.

Spread about 1 tablespoon of the cream cheese mixture across the bottom third of that triangle (i.e. the part closest to you).

Lay two rows of blueberries over that cream cheese layer (distribute the blueberries evenly).

Roll the dough forward from the edge closest to you, rolling over the blueberries, continuing all the way to the tip of the triangle. This wraps the filling inside the dough.

Place the finished roll (seam side down) onto a baking sheet.

Repeat steps 4–8 with the remaining triangles, filling, and blueberries to make all 8 rolls.

Once all rolls are placed on the baking sheet, bake in the preheated oven for 10–13 minutes, or until the rolls are golden brown on top. Watch carefully so they don’t overbake.

Remove from oven and allow the rolls to cool slightly (just enough so filling isn’t scalding).

Serve warm (or slightly cooled), allowing blueberry juices to be soft and cream cheese to remain creamy inside.