Blueberry Cream Cheese Braided Loaf

Recipe by Kim D.
READY IN: 1hr 10mins




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