Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.

In a mixing bowl, combine 1 cup of fresh blueberries, 1/4 cup of granulated sugar, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract.

Take the refrigerated biscuit dough and separate it into individual pieces. Flatten each piece until it's about 4 inches in diameter.

Place a generous spoonful of the blueberry filling in the center of each dough circle and fold over to create a pocket.

Pinch the edges tightly to seal the filling inside.

Brush the tops of each sealed dough ball with melted butter.

Bake for 15 minutes or until golden brown and puffy.

Let cool for a few minutes and dust with powdered sugar before serving.