Cut dough in half so you have 2 rectangular pieces. Rub or brush some of the egg wash onto the tops of the dough. Staring at the corner (leave space of a triangle from the corner), spoon filling onto the dough diagonally. Place several blueberries on top of the filling. From the corner, pull over the filling, until the corner reaches the opposite side of the dough. From the other corner, fold over again, until it reaches the opposite side of the dough. Cut about 1/4 inch away from the pocket, so you have a little flap you can fold up for to seal. Brush all over pocket with egg wash and sprinkle lightly with sugar filling. Place on a parchment lined baking sheet. Make other pockets (or smaller croissant-looking pockets), then bake for 15-20 minutes for the larger pockets and 10-15 for the smaller, or until golden brown.