Blueberry Cream Cheese Braided Loaf

Kim D.'s Note:

A quick and easy braided breakfast loaf. Great for overnight guests or your family. --NOTE-- Prep time includes cooling time.

• Total Time: 1 hrs 10 mins
• Prep Time: 50 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 6 ounces cream cheese , softened
• 1 large egg , separated
• 1 ¼ cups confectioners' sugar , divided
• 1 (11 ounce) can refrigerated breadstick dough
• ¾ cup fresh blueberries
• 2 teaspoons water
• 2 tablespoons orange juice

Directions:

1. Preheat oven to 375°F
2. Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper; set aside.
3. Beat cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
4. Add egg yolk and 1/4 cup confectioners' sugar and beat well; set aside.
5. Remove breadstick dough from can.
6. Unroll and separate dough into two rectangles.
7. Place dough rectangles side by side on prepared baking sheet.
8. Press seams together to seal the two rectangles and down the center of the dough.
9. Spoon cream cheese mixture onto the center of the dough.
10. Wash, drain and dry blueberries.
11. Sprinkle blueberries over cream cheese mixture.
12. Separate dough at perforations up to the cream cheese mixtures, slightly stretching dough strips.
13. Beginning at top edge of dough, braid strips to cover filling.
14. Tuck the last two ends under at the bottom of loaf.
15. In a small bowl, meat egg white and water with a fork until blended to form an egg wash.
16. Bush egg wash over braided loaf.
17. Bake about 20 minutes.
18. Cool about 30-45 minutes on baking sheet.
19. In a small bowl, combine remaining 1 cup of confectioners' sugar and orange juice; whisk until smooth.
20. Drizzle glaze over braided loaf before serving.
21. For best presentation, slice with an electric knife or a serrated knife.