In a medium saucepan, add in the sugar and cornstarch. Whisk until incorporated. This will help prevent lumps.
Whisk in the lemon juice and the fresh blueberries. Mash the blueberries in the saucepan once the heat softens them a bit.
Bring to a boil over medium heat and let boil for 5 minutes until thick, stirring constantly. The filling will become clear rather than milky looking.
Place in a bowl and cover. Chill in the fridge.
In a large bowl, add in the cream cheese and sugar. Beat on medium until creamy and the sugar is incorporated. Scrape down the sides of the bowl.
Add in the eggs and vanilla. Continue to beat until smooth. Set aside.
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.
Roll out the first can of crescent rolls into the bottom of the greased pan. Pinch together any holes and the dotted lines.
Add the cream cheese mixture on top of the crescent rolls. Spread evenly.
Add the blueberry filling on top of the cream cheese mixture. Spread evenly.
Unroll the 2nd can of crescent rolls on top of the blueberry filling. Carefully adjust it so it's centered. The dotted lines won't need to be pinched together.
Spray the top of the crescent rolls with a coat of non-stick cooking spray.
Sprinkle the 2 tablespoons of sugar on top of the crescent roll.
Place into the oven and bake for 31 - 35 minutes until golden brown. The bottom should have a golden color as well.
Place into the fridge until chilled. Cut and serve.
Place the leftovers back into the fridge. It's best if ate in 2 days.