This Blueberry Almond Breakfast Braid is a perfect way to start any day.
I have been visiting the farm stands in our area the past few weeks, and keep picking up fresh blueberries every time I stop. I put part of them in the freezer, and make something to eat with the rest of them. This Blueberry Almond Breakfast Braid was created after one of these trips to the farm stand.
I became familiar with breakfast braids after being a 3 time finalist in the Pillsbury Bake-off Contest between 2008 and 2014. I got to sample many of these that were made by other finalists. There are so many great recipes for these braids in the Pillsbury magazines, cookbooks, and Bake-off booklets.
I love to make braids because they are so easy and always turn out great. I have made savory ones with scrambled eggs, ham, veggies and cheese.
I have also made ones with apples, peaches, and blackberries.
This recipe requires very few ingredients.
Open a can of Pillsbury Crescent Dough Sheet, unroll, and press into 12 x 8 inch rectangle. Spread cream cheese in center.
Drop teaspoons of the preserves onto it. Swirl together with a butter knife.
Arrange berries over filling. Sprinkle almonds. Whoops! Realized when I uploaded picture, this was the one I forgot to add almonds in.
Cut strips with sharp knife or pastry wheel.
Alternately cross them to cover the filling.
Bake until golden brown.
Mix up glaze and drizzle over the braid.
Cut into slices and serve warm.
My grandchildren loved this recipe as they love just about anything with blueberries. My husband loved this and he never eats anything sweet. The warm blueberries win everyone over.
Grab a cup of tea, a slice of this blueberry almond braid and you just have to be in for a great day.
- 1 can Pillsbury Crescent Dough Sheet
- 4 oz cream cheese, softened
- 1/4 cup blueberry preserves
- 1/2 cup fresh blueberries, washed and dried
- 1/4 cup slivered almonds
- 1/2 cup confectioner sugar
- 1 to 2 Tablespoons milk
- 1 teaspoon mascarpone cheese (optional)
- extra blueberries to garnish
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Open the crescent sheet and place in center of the pan. Press into a 12 x 8 inch rectangle.
- In a small bowl, stir the cream cheese until smooth and spread onto center of the dough in a 4 inch wide strip. Drop small amounts of the preserves evenly onto the cream cheese. Swirl the preserves lightly into the cream cheese, using the end of a butter knife. Arrange the berries evenly over the cream cheese. Sprinkle almonds over the filling.
- Using a sharp knife, or pastry wheel, make cuts 1 inch apart on long sides of the dough to within 1/2 inch of the filling. Alternately, cross strips to cover the filling, press ends to seal.
- Bake about 20 minutes, or until crust is golden brown. Cool for 5 minutes then transfer to a serving platter.
- In a small bowl, stir together the confectioner sugar and a small amount of the milk until smooth and to obtain consistency to drizzle. (May add more confectioner sugar if too thin). May also stir in a teaspoon of mascarpone cheese if available. Drizzle glaze over the crescent braid.
- Cut crosswise into 6 slices and serve warm.
- I use Smucker's Orchard's Finest Northwoods Blueberry Preserves...delicious!