Preheat your oven to 375°F and spray a 9″x13″ baking dish with cooking spray. In a large bowl, mix together cream cheese, sugar, lemon juice, lemon zest, eggs, sour cream, vanilla, and salt until smooth using a hand mixer.
Press one sheet of crescent dough into the prepared baking dish, ensuring it reaches all edges. If the dough has perforations, pinch them closed.
Spread the cheesecake mixture evenly over the dough and top it with blueberries. Add another layer of crescent dough on top.
Bake until the crescent dough is golden and cooked through, about 30 to 35 minutes.
Let it cool, then slice into 12 squares. Sprinkle with powdered sugar and serve.