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, both sweet and savory, because they are so easy and always turn out great. The savory ones are made with scrambled eggs, ham, veggies and cheese.
I have also made ones with apples, peaches, and blackberries.
HOW TO MAKE BLUEBERRY ALMOND BREAKFAST BRAID:
INGREDIENTS:
- 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 a can of Pillsbury Crescent Dough Sheet, unroll, and press into 12 x 8 inch rectangle. Spread cream cheese in center.
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 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.
Another delicious breakfast braid recipe is :
Peaches and Cream Breakfast Braid.
This recipe was shared on weekend Potluck @https://sweetlittlebluebird.com/
Ingredients
- 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
Instructions
- 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.
Yum!
Thank you Pat.
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.
Thank you..good luck! This one really is easy.
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!
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
Thank you. Your blueberry scones sound wonderful!
This looks heavenly!! Thanks for sharing 🙂
Blessings,
Edye | http://gracefulcoffee.wordpress.com
Oh this looks perfect for afternoon tea with my favourite Earl Grey Tea. Thanks for sharing with us at Over the moon.
Thank you…perfect with a cup of tea.
oh yes please! I would LOVE to taste test this blueberry almond breakfast braid! nom nom! thanks for the recipe
Thank you so much! I think everything with warm blueberries is delicious.
It looks absolutely DELICIOUS !!
I’m not a breakfast girl, and for me it’s the perfect dessert for any meal 🙂
You are right! It is a perfect dessert too. I can eat things like this anytime of the day. Thank you so much.
Yummy! Would love to wake up to this in the morning. Looks delicious.
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 http://www.grammietime2.blogspot.com Great recipe.
Thank you so much!! I will come to the link up. I love to see others wonderful creations.
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!)
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! 😉 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!
YUM!! What a quick and easy treat for breakfast. I’d love to have a slice right now. Looks like I’d better put the ingredients on the grocery list.
Looks like a perfect way to start the day!
Thanks Nancy.
Oh Pam, once again I’m drooling on my keyboard! You are a wonderful cook and this looks and sounds amazing!
Thank you but you are too kind!
Oh this looks so easy and DELICIOUS! I must try.
🙂 gwingal
Thanks Nikki.
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 ♥
Thanks. I have made it with fresh and canned peaches too. It would be awesome with strawberries!
My grandson would love the ham and cheese for breakfast and the blueberry for his snack. They both look delicious. I’m going to try making these.
Thank you Rhonda.
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!????
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.