Unroll biscuits and cut into quarters or sixths.

In small bowl, mix 1/4 c. flour, 1/4 c. sugar, 2 Tbsp. softened butter, and 1/2 tsp. cinnamon until crumbly. Pour into gallon-size Ziploc bag, add cut biscuits, and shake to coat.

In a medium saucepan, mix 1 can blueberry pie filling and 4 Tbsp. butter. Bring to a low boil and stir for 2 min. Remove from heat.

Pour blueberry sauce over biscuit mixture and stir gently to combine.

Pour biscuits and sauce into a greased bundt pan. Place the bundt pan on a baking sheet and bake at 350 degrees for 45 min, or until golden brown.

While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.

Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.

Drizzle with icing; serve warm.