Place flour, sugar, milk, egg and vanilla into a blender, blending until well combined, about 20 seconds. Pour crepe batter into a large measuring cup and set aside.
Place blueberries, sugar, cornstarch and lemon juice into a medium bowl, mixing to combine. Transfer to a medium saucepan over medium low heat. Stir and cook for 5 minutes, until bubbly. Remove from heat and set aside.
Place lemon curd and cream cheese into a small bowl, mixing until smooth and combined.
Heat a crepe pan or 12 inch non stick over medium heat. Spray lightly with cooking spray. Pour 2-3 tablespoons of crepe batter into pan swirling all the way around to get a nice circular crepe. Cook for about 1 minute on the first side or until turning golden then flip and cook for another 30 seconds-1 minute.
Transfer to a paper towel lined plate. Continue cooking crepes until all the batter is gone.
Fill each crepe with a thin layer of lemon curd cream and a spoon of blueberries. Roll crepes and sprinkle with powdered sugar. Now eat!