This Blueberry Almond Breakfast Braid is a perfect way to start any day.

This easy breakfast braid is filled with cream cheese and blueberries then wrapped in a crescent crust. It is baked and topped with a warm, sweet glaze.


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.

blueberry, almond, breakfast braid, This recipe requires very few ingredients.

blueberries, preserves, almonds, breakfast braid, pillsburyOpen a can of Pillsbury Crescent Dough Sheet, unroll, and press into 12 x 8 inch rectangle. Spread cream cheese in center.

breakfast braid, blueberries, almondbreakfast braid, blueberries, pillsburyDrop teaspoons of the preserves onto it. Swirl together with a butter knife.

blueberries, breakfast briadArrange berries over filling.  Sprinkle almonds. Whoops! Realized when I uploaded picture, this was the one I forgot to add almonds in.

breakfast braid, blueberryCut strips with sharp knife or pastry wheel.blueberries, breakfast braid

Alternately cross them to cover the filling.breakfast, blueberries

breakfast, blueberries, pillsburyBake until golden brown.pillsbury, breakfast braid, blueberries

breakfast braid, pillsbury, blueberriesMix up glaze and drizzle over the braid.

pillsbury, blueberries, breakfast braidCut 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

This recipe was shared on weekend Potluck @

Serves 6
A breakfast braid filled with warm cream cheese, blueberries and almonds. Baked in a crescent roll crust and drizzled with a confectioner sugar glaze.
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  1. 1 can Pillsbury Crescent Dough Sheet
  2. 4 oz cream cheese, softened
  3. 1/4 cup blueberry preserves
  4. 1/2 cup fresh blueberries, washed and dried
  5. 1/4 cup slivered almonds
  6. 1/2 cup confectioner sugar
  7. 1 to 2 Tablespoons milk
  8. 1 teaspoon mascarpone cheese (optional)
  9. extra blueberries to garnish
  1. 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.
  2. 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.
  3. 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.
  4. Bake about 20 minutes, or until crust is golden brown. Cool for 5 minutes then transfer to a serving platter.
  5. 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.
  6. Cut crosswise into 6 slices and serve warm.
  1. I use Smucker's Orchard's Finest Northwoods Blueberry Preserves...delicious!
This easy breakfast braid is filled with cream cheese and blueberries then wrapped in a crescent crust. It is baked and topped with a warm, sweet glaze.


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  1. That looks so easy and so good. I have always wanted to make braids but though they were too complicated. I saved this one to make later in the week when all the family is over. Can’t wait to try it.

  2. Mmmmm! I love how these don’t have to be “perfect” in order to look good and taste great! Nice recipe for kids – and practice in “caaaarefullly!” applying the ingredients!

  3. This looks delicious and is so beautiful and easy to make! I love blueberries – made blueberry scones for my husband’s Father’s Day Brunch today. This is definitely going on the list for the next occasion! #overthemoon

  4. Oh this looks perfect for afternoon tea with my favourite Earl Grey Tea. Thanks for sharing with us at Over the moon.

    1. You are right! It is a perfect dessert too. I can eat things like this anytime of the day. Thank you so much.

  5. Cathy from Over the Moon link party shared this on FB and I immediately headed over. I love anything with blueberries in it and pastries homemade are a plus. Planning on making this for Sunday morning. Easy to do and simple ingredients. Would love for you to share on Thursday’s Party at My Place linkup beginning at 6:00 a.m. EST. at Great recipe.

  6. Really does sound like the perfect way to start a day! The blueberries have been really good this year so I will have to try this out. Grampy LOVES blueberries (and sugar!)

  7. How pretty! Our Grand Ones love cooking when they visit. This recipe is simple enough, I bet they could make it themselves and then I can brag and brag and brag! πŸ˜‰ They love it when I brag on them! Thank you for the tips on savory ones, too! pinning -Marci @ Stone Cottage Adventures

    Congrats on being a finalist in the Pillsbury Bake Off Contests! That’s very impressive!

  8. Looks so good! I think I’d like to try it with strawberries. Oh my, I just thought about using bacon and cheese as well. Congrats on being a 3 time finalist in the Pillsbury Bake-off Contest!!! Shared onto Fb, G+, Pn, and Tw β™₯

      1. If I am making for a friend tomorrow, should I wait to make in the morning? How does it keep and where do you store it? It looks so delicious. I have all the ingredients and am ready to make. Thanks, as always, Pam!????

        1. Thank you Carma. Wait to make it until tomorrow. The crescent dough does not hold up a long time. We eat the leftovers the next day and of course we wolf it down, but really, better to make the same day. You can leave it out at room temp. It is better served warm, but if it will be a long time, refrigerate it and they can warm up the slices. i love this. I have made it with peaches, cherries, and a combination of fresh berries. Hope everyone likes it. You are so kind.

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