In a mixing bowl, combine lukewarm water, instant yeast, and a teaspoon of sugar. Allow this mixture to bloom for about 5 minutes until foamy.

Mix in 1/4 cup sugar, 1 teaspoon salt, 2 beaten eggs, and 1/4 cup melted butter until combined. Gradually add in the flour, mixing until a soft dough forms.

Transfer the dough to a floured surface and knead for about 8 to 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a towel, and let rise in a warm area for about 1 hour or until doubled in size.

After rising, punch the dough down, roll into a large rectangle, spread lemon zest and sugar, add blueberry jam and blueberries, then roll tightly and cut into 12 rolls.

Arrange cut rolls in a greased baking dish and let rise again for about 30 to 45 minutes.

Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until golden brown.

Prepare the frosting by beating together cream cheese, powdered sugar, and lemon juice in a mixing bowl until smooth.

Once rolls have cooled slightly, frost them with the cream cheese mixture while warm.