Bring cream cheese to room temp. Also thaw blueberries if using frozen
Pre-heat oven to 350 F
Grease a 9 X 13 cake pan
Unroll one roll of crescent dough and spread in bottom of cake pan (bottom crust)
Put the filling ingredients, EXCEPT the blueberries, into a mixing bowl
Using a mixer, mix until smooth and creamy
As evenly as possible spread the cheese mixture onto the crescent dough in the cake pan
Evenly spread the blueberries on top of the cheese mixture
Spread the second tube of dough on top of the blueberries (top crust). If it doesn't cover completely, that is OK, it is hard to get it 100% to the sides. Just don't mess up the filling
Mix topping sugar and cinnamon together really well.
Mix egg whites until frothy (you are not looking for peaks or anything like that)
Spread egg white on top of top crust
Sprinkle sugar mixture evenly on top of egg white/crust
Bake in oven for 35-40 minutes
Cool in Cake pan. Then after it is room temp., cool in refrigerator. Slice into squares once it is completely cold, for best results in slicing.
