Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Blend until smooth.
Open the crescent rolls and unroll them on a clean surface, pinching the seams together.
Spread the cream cheese mixture over the dough, leaving a small border. Spoon blueberry filling on top.
Fold and seal the edges of the dough over the filling.
Bake for 25-30 minutes until golden brown.
Prepare glaze by whisking powdered sugar, milk, and lemon zest.
Drizzle glaze over the cooled danish and sprinkle with almonds if desired.
Cut into squares and serve.
