Spray a bundt pan with cooking spray and set aside. Preheat oven to 350 degrees F.
Cut each thawed roll in half. Flatten each piece into a 2 inch circle and put 1/4 teaspoon of blueberry preserves in the center. Pull together the edges and pinch, so that the preserves are enclosed in dough. Repeat this step with all 24 rolls. Just remember to cut each roll in half, so that you gets lots of blueberry goodness in your bread.
Prepare the lemon sugar
for the coating
by mixing together lemon zest and granulated sugar. I used coconut sugar, just because it's a less processed sweetener with a little bit of nutritional value, but you can also just use regular white granulated sugar.
Dip each dough ball into melted butter and then into the lemon sugar and then place seam side down into a greased bundt pan.
Bake at 350 degrees F for 30 to 35 minutes. Cover with foil for the last 15 minutes of baking. Immediately after removing from the oven, carefully release the edges and center tube with a butter knife. Invert onto a serving plate. Let cool for 10 minutes, while you prepare the lemon glaze.
For the glaze: Stir together butter and powdered sugar in a small bowl. Mix in lemon juice until the glaze is smooth and can be drizzled easily.
Drizzle the glaze on the bread while it is still warm, but not too hot. ENJOY!