In a medium saucepan, combine blueberries, ¾ cup sugar, and 1 tablespoon lemon juice. Bring to a boil, then simmer for about 15 minutes until thickened.

In a mixing bowl, beat cream cheese with ½ cup sugar until smooth. Set aside.

In a stand mixer, combine warmed milk, 1 teaspoon sugar, and 2¼ teaspoons yeast. Let rest for 5 minutes until foamy. Add flour, ½ cup sugar, salt, eggs, and vanilla. Mix and gradually add butter until smooth.

Transfer dough to a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.

Punch down the dough, divide in half, roll into rectangles, spread with cream cheese filling, and top with preserves. Roll tightly and twist.

Place twisted dough into greased loaf pans, cover, and let rise for 1 hour until puffy.

Preheat oven to 350°F. Bake for approximately 40 minutes until golden brown.

Remove from oven, brush with sugar syrup, cool in pans for 10 minutes, then transfer to a wire rack.