In a medium saucepan, mix the blueberries, 3/4 cup sugar, and lemon juice. Bring to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally until thickened. Refrigerate until ready.

For the cream cheese filling, beat the softened cream cheese with 1/2 cup sugar in a bowl until well blended, and set aside.

In a large bowl, whisk together flour, 1/3 cup of sugar, and salt. Warm the milk in the microwave for about 45 seconds until it’s around 100-110°F. Combine the milk and 1 tsp sugar in a stand mixer bowl, sprinkle the yeast on top, and let it sit for 5 minutes until foamy.

Add the eggs, vanilla, flour mixture, and salt to the yeast. Mix on low until well combined, then increase to medium-low for about 5 minutes until smooth. Gradually add soft butter and mix on medium-low for another 4 minutes until sticky and together.

Cover the bowl with plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, until it doubles. If you prefer, refrigerate overnight! Punch it down and turn it out onto floured surface, dividing into 2 pieces.

Roll out one piece to a 12 x 16 rectangle. Spread half the cream cheese mixture and blueberry preserves on it. Roll tightly from the long edge without the border, trim edges, and slice down the middle. Twist the pieces together, then repeat with the second piece.

Line two 9x5 loaf pans with parchment, place the twisted loaves into the pans, cover, and let rise for 1 hour.

Bake in a preheated oven at 350°F for about 40 minutes until golden. Brush the warm loaves with a syrup made from 1/3 cup sugar dissolved in 1/3 cup water. Let cool briefly before transferring to a rack.