BLUEBERRY ALMOND BREAKFAST BRAID WITH GLAZE
Blueberry Almond Breakfast Braid is a simple yet elegant sweet breakfast made with flaky crescent dough, a creamy filling, fresh blueberries, and a light glaze. It’s the perfect recipe for brunch, weekend mornings, or when you want something that feels a little special without a lot of effort.
With juicy blueberries and a hint of almond, this braid has all the flavors of a bakery-style Danish right at home.
I have been visiting the farm stands in our area the past few weeks, and I always come home with fresh blueberries. Some go in the freezer, and the rest usually turn into something delicious like this breakfast braid.
I became familiar with making braids during my time as a three-time finalist in the Pillsbury Bake-Off Contest. I had the chance to see so many creative variations, and that’s when I realized just how versatile crescent dough can be.
Whether sweet or savory, these braids are easy to make and always turn out beautifully.
HOW TO MAKE A BLUEBERRY ALMOND BREAKFAST BRAID
INGREDIENTS:
- Pillsbury Refrigerated crescent dough sheet
- Cream cheese, softened
- Blueberry preserves
- Fresh blueberries
- Slivered almonds
- Confectioners’ sugar
- Milk
- Mascarpone cheese (optional)
- Extra blueberries for garnish
INSTRUCTIONS
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Prepare the dough:
Unroll crescent dough and press into a 12 x 8-inch rectangle on the prepared baking sheet. - Make the filling:
In a small bowl, stir cream cheese until smooth. Spread down the center of the dough in about a 4-inch-wide strip. - Add the blueberries:
- Drop small amounts of blueberry preserves over the cream cheese
- Gently swirl with a knife
- Arrange fresh blueberries evenly over the top
- Sprinkle with slivered almonds
-
Create the braid:
- Cut 1-inch strips along both sides of the dough
- Fold strips over the filling in a criss-cross pattern
- Press edges to seal
Tip: A rustic look makes this even more beautiful—no need for perfection.
- Bake for about 20 minutes, or until golden brown.
- Prepare the glaze:
In a small bowl, stir together confectioners’ sugar and milk until smooth. Add mascarpone cheese if using. - Finish and serve:
Drizzle glaze over warm braid. Garnish with extra blueberries if desired. Slice and serve warm.
Step by Step Photos For Making This Blueberry Almond Breakfast Braid
Preheat oven, line a baking sheet with parchment paper. Unroll can of Pillsbury Crescent Dough Sheet, press into 12 x 8 inch rectangle. Spread cream cheese in center.
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.
TIPS FOR SUCCESS
- Pat blueberries dry to avoid excess moisture
- Let the braid cool slightly before glazing
- Don’t overfill the center—keep the filling contained
- Use parchment paper for easy cleanup
Why You’ll Love Blueberry Almond Breakfast Braid
- It is so quick and easy to make.
- These braids are so versatile and can be made sweet or savory.
- This looks so impressive and tastes delicious.
- Looks and tastes like a fancy Danish treat.
- Can be served as a brunch or dessert dish.
Some other delicious braid recipes are :
Sausage Apple Cheddar Breakfast Braid
Pumpkin Mascarpone Breakfast Braid
Peaches and Cream Breakfast Braid.
Recipe Tips and Variations
- Different fruits can be used for the sweet braids.
- Meats such as ham, eggs and cheese can be used in savory ones.
How to Store
- This is best if eaten the day it is made. Can be served warm or at room temperature.
- Leftovers can be wrapped tightly with Cling Wrap or placed in an airtight container. Refrigerate. Store for 1 day.
Frequently Asked Questions
What if the crescent dough sheet is not available?
You can use the crescent rolls and pinch the seams together.
Can I use frozen blueberries?
Yes, just thaw and drain them well before using.
This recipe was shared on weekend Potluck @https://sweetlittlebluebird.com/
BLUEBERRY ALMOND BREAKFAST BRAID WITH GLAZE
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.
Notes
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.