Blueberry Coffee Cake

1 medium lemon ¾ cup fresh blueberries ¼ cup blueberry preserves 2 tsps. cold butter, cut into small pieces 2 12.4oz cans refrigerated cinnamon roll dough (8 Count) 1 egg Heat oven to 350°F. Line 10” pie pan with parchment paper. In medium bowl, grate 1 teaspoon zest from lemon. In small bowl, squeeze 1 tablespoon juice from lemon and set aside. Mix 2 tablespoons of blueberries with lemon zest, mashing berries with fork. Stir in preserves, remaining blueberries and butter. Set aside. Separate rolls from both cans. Reserve icing. Press rolls, cinnamon side down, into 4” rounds. Spoon about 1 tablespoon blueberry mixture in center of each round. Fold dough over filling, pressing edges to seal. Place filled rolls in pan, seam side up in spoke fashion with 2 in center. There should be space between each roll. In small bowl, lightly beat egg with fork. Brush over rolls. Bake 25-35 minutes or until center is deep golden brown. Let cool in pan 5 minutes. Remove to cooling rack. Cool 10 minutes. Stir reserved icing into lemon juice if desired. If you don’t want to use lemon juice, heat icing 10-15 seconds in microwave. Drizzle evenly over rolls.