Prepare 2 mini loaf pans with cooking spray and set aside. Preheat oven to 350 degrees.
Roll and stretch the dough into a 16-inch square on a lightly floured surface. Combine the cream cheese, lemon juice and powdered in a bowl. Spread over the dough. Sprinkle with the blueberries, pressing lightly into the dough. Cut into 16 small squares and make 4 stacks of 4 squares each.
Place 2 stacks on its side in each prepared loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with 1 tablespoon each granulated sugar.
Bake the loaf until it's browned and cooked through,30 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan. Remove to a plate and let cool 30 minutes. Dust with confectioners' sugar before serving.