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Blueberry Braided Loaf Recipe

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This recipe for Blueberry Braided Loaf, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Champlin Church
Added: Sunday, August 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. cream cheese, softened
1 lg. egg, separated
1-1/4 c. powdered sugar, divided
1 11 oz. tube breadstick dough
3/4 c. fresh, frozen, or canned blueberries- wash & drain
2 tsp. water
2 Tbs. orange juice

Directions:
Directions:
Preheat oven 375. Mix cream cheese until creamy. Add egg yolk & 1/4 c. powdered sugar- beat, set aside. Unroll and separate dough into 2 rectangles, put rectangles horizontally on baking sheet (cookie sheet should be vertical to baker). Rectangles should abut one another into one long rectangle. Press seam together to seal. Spoon cream cheese mixture down the middle. Sprinkle blueberries over cream cheese mixture. Separate dough strips at perforations, stretching strips, start at top edge, braid strips to cover filling. Tuck last 2 ends under loaf. Make an egg wash of egg white and water. Brush over braided loaf. Bake 25-28 minutes (golden brown). Mix remaining cup of powdered sugar and orange juice, whisk and drizzle over braided loaf.

Personal Notes:
Personal Notes:
Delicious- I made this up at the lake in Aug.'09. It says to cool 45 minutes, we let it cool about 10. There was none left!

 

 

 

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