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.
This recipe was shared on weekend Potluck @https://sweetlittlebluebird.com/