Generously butter 8 muffin spots in a muffin tin, and set aside, Remove the Biscuits from the can, and lay them on Parchment paper.
With a Rolling pin, roll the Biscuits as thin as you can, so you end up with a flattened piece of dough, approximately 3 inches by 6 inches, even though you won't get that exact measurement, but somewhere in that range.
Using a small pastry brush, brush the outside edges about a half-inch in on the flattened biscuit, and then place a heaping teaspoonful of the Blueberry Pie Filling in the center.
Pull the ends of the dough up to meet in the center, and then pull the sides up together, to form a little bundle.
Squeeze the top of the bundle together, and place the bundle in the muffin tin. Repeat until all Biscuits have been rolled out, buttered, filled, and placed in the muffin tin.
Bake the Blueberry Bundles at 375 for 15 - 20 minutes, until golden brown.
Remove from the oven, and cool in the tin for about 10 minutes.
Then remove the Bundles from the muffin tin, and continue to cool on a wire rack.
While cooling, make the Lemon Cream Cheese Icing. Place the Cream Cheese in a mixing bowl, and squeeze the juice of one lemon, and add to the bowl. Mix on low until blended.
Add Vanilla, and mix well. Add Powdered sugar a little at a time, mixing between additions, until all has been added. If the icing is too thin, add more Powdered Sugar until desired consistency is reached.
If it's too thick, add a little more Lemon Juice, or a few drops of Milk. (Icing may vary due to the size of the Lemon used, and how much Juice is rendered from the Lemon).
Drizzle, or spoon the icing onto the cooled Bundles, serve, and Enjoy!
Refrigerate any leftovers. Will keep 3 days if kept refrigerated.