Ingredients

The following ingredients have 8 Servings
  • 6 ounces cream cheese, softened
  • 1 egg, separated
  • 1 1/4 cups powdered sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla
  • 1 (8 oz.) can refrigerated crescent roll dough
  • 3/4 cup fresh, frozen or canned blueberries
  • 2 teaspoons water
  • 1-2 teaspoons sparkling sugar (optional)
  • 2 tablespoons lemon juice

Instruction

  • Preheat oven to 375 degrees. Lightly grease a baking sheet, or line with parchment paper.
  • With an electric mixer, beat cream cheese, egg yolk and 1/4 cup powdered sugar. Stir in lemon zest and vanilla.
  • Remove crescent roll dough from can. Press seams together and roll into a 9x14 inch rectangle. Starting from each side of the rectangle, cut 1 inch strips into the dough, leaving the dough intact through the center.
  • Spoon the cream cheese mixture down the center of the dough. Sprinkle blueberries over cream cheese.
  • Beginning at the top of the dough, braid dough strips to cover filling, stretching slightly as needed. Tuck the last two ends under the bottom of the loaf.
  • In a small bowl, beat the egg white and water with a whisk. Brush over dough. Sprinkle with sparkling sugar, if desired.
  • Bake for about 20 minutes, or until golden brown. Cool for at least 45 minutes on baking sheet.
  • In a small bowl, combine remaining 1 cup powdered sugar and lemon juice. Drizzle over bread before serving.