Nearly every Saturday, I peer into my over crowded refrigerator to see what left-over ingredients I can pull together to make a few quick weekend meals. This past Saturday, I wanted to make a warm coffee cake for the breakfast table. As I poked around the fridge and rummaged through various containers, I found all the ingredients needed to make this delicious, fruit-filled braid. If you’re looking for a quick baked treat, this is the one for you.
Fresh Blueberry and Cream Cheese Breakfast Braid
1 package crescent dough sheet
1 pint blueberries
8 ounces package of cream cheese, softened
¼ cup plus 1 teaspoon sugar
Zest of 1 lemon
1 tablespoon flour
2 teaspoons lemon juice
¼ cup milk
¼ teaspoon almond extract
½ cup powdered sugar
Preheat the oven to 375 degrees. On a slightly floured surface, carefully roll out the crescent dough into a thin, rectangular sheet. In a medium bowl, combine the cream cheese and 1/4 cup of granulated sugar until smooth and creamy.
Spread the cream cheese mixture onto the center of the crescent roll sheet. Leaving about an inch and a half of dough on either side of the mixture. In a separate bowl, toss the blueberries with the tablespoon of flour, lemon zest, and teaspoon of sugar. Carefully spread the blueberries over the cream cheese mixture.
To prepare the dough, make diagonal cuts into the dough from the exterior and cut about 1 ½” into the center on the long ends of the dough. Make roughly 8-10 cuts on each side. Pull the strips of dough over the top the blueberries, alternating sides. Transfer to a cookie sheet. Bake for about 15-20 minutes, or until golden brown.
While it is cooling, whisk together milk, almond extract, and powdered sugar to create a glaze.
When the blueberry braid has slightly cooled, drizzle the glaze over the top and serve.