BLUEBERRY FILLING: Put pie filling in a colander with fairly large holes. Shake colander from side to side to remove as much filling as you can so that mainly the fruit remains. Lightly chop berries to make a very chunky paste.
CHEESE FILLING: Beat cream cheese and sugar until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice.
Roll 1/2 Sweet Roll Dough into rectangle, 15x9 inches, on a lightly floured surface. Spread cream cheese filling over dough with spatula. Spread blueberries over cream cheese leaving 1 inch clear of edge of dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough to seal well. Stretch roll to make even. With sealed edge down, shape into ring on lightly greased cookie sheet. Pinch ends together to seal ring. With scissors, make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each cut section on its side. Let rise until double, about 40 minutes.
Heat oven to 375. Bake until golden brown, 25-30 minutes. (If tea ring browns too quickly, cover loosely with foil.) Let cool on wire rack and glaze.
GLAZE: Mix 1 cup powdered sugar, 1 tablespoon milk and 1/4 almond extract until glaze is smooth. Place in a zip-loc bag and press down toward a bottom corner. Snip the end when you are ready to glaze and simply squeeze desired amount of glaze onto ring. Sprinkle with sliced almonds while glaze is still wet.
Notes
Up to 1/2 of the all-purpose flour can be substituted with white whole wheat flour for a wheat pastry.