Combine quarter cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1- half cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining 0.75 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk). Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12x 20 cm rectangle; spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with blueberries. Roll dough jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 3 cm slices; place slices, cut side down, in greased 20 cm square pan. Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak. Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk). Bake at 180ºC or 35 minutes. Combine powdered sugar and 2 tablespoons milk, stirring well. ----