Coat a 9-inch loaf pan with cooking spray. If desired, line the pan with parchment paper.

Cut each roll into 4 equal pieces, making 60 pieces. Set aside.

In a small bowl, whisk together the lemon curd and melted butter until blended.

Dip 20 of the roll pieces in the lemon curd-butter mixture and turn to coat. Arrange the pieces in the bottom of the prepared loaf pan. Top with 3 tablespoons of the blueberry pie filling. Spread out to coat the surface.

Dip another 20 roll pieces in the lemon curd-butter mixture and arrange on top of the blueberry pie filling.

Top the rolls with the remaining blueberry pie filling and spread out to cover the surface.

Dip the remaining 20 roll pieces in the lemon curd-butter mixture and arrange on top of the blueberry pie filling. If you have any leftover lemon curd-butter mixture, spread it over the top.

Cover loosely with plastic wrap and let rise in a warm place for 45 to 60 minutes, or until the dough is about even with the top of the pan.

Preheat the oven to 350 degrees.

Uncover the loaf and bake for 25 to 35 minutes, until puffed up and golden brown.

Cool the loaf in the pan, on a wire rack, for at least 30 minutes before drizzling with the glaze.

To make the glaze, whisk together the powdered sugar and 2 teaspoons of fresh lemon juice. Drizzle the glaze over the cooled loaf and let stand a few minutes to set.