Heat oven to 400 degrees. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
In a bowl, combine blueberries with granulated sugar until berries are coated. Set aside.
Unroll crescent rolls into 8 triangles. On the shortest side of each triangle, place 1 teaspoon fruit spread in the center. Press two tablespoons of blueberry mixture into fruit spread. Roll dough and fruit up along the length of the triangle.
Whisk together egg white and water. Brush rolls with egg wash, and sprinkle with cane sugar. Bake for 12 minutes or until golden.