Preheat oven to 350°F. Line a baking sheet with parchment paper.
Beat the cream cheese, sugar, lemon zest, lemon juice and salt together in a medium bowl until evenly combined.
Unroll crescent dough and separate into 8 triangles. Arrange the triangles on the prepared baking sheet into a ring, with the short sides of the triangles slightly overlapping and facing inward.
Spread the cream cheese mixture over the half of the dough closest to the center of the ring and sprinkle with the wild blueberries. Fold the point of each triangle over the filling and under the short sides to seal and form a wreath shape.
Bake for 16 to 18 minutes, or until the crescent ring is lightly golden-brown. Allow to cool on the baking sheet.
For the glaze:
Whisk together powdered sugar and lemon juice until smooth. Drizzle over the warm crescent ring.
