I must admit I have been a little addicted to blueberry recipes. It is the season and I am finding it too difficult to walk past them in the market. They are big, delicious and so sweet right now so how could I resist? This blueberry cream cheese loaf was not only a favorite of my boys, my husband was sneaking pieces whenever left alone in the kitchen. I secretly love when he sneaks pieces of something I have made, its a complete confirmation of just how delicious it is.
Blueberries are right up there on the list of my boys favorite fruits. They thankfully have a love for many fruits but I like to make sure they are eating a variety of fruits and vegetables to keep their taste buds on their toes.
Did I mention that this recipe is super easy to make? It is a semi homemade recipe since you use refrigerator breadstick dough as your dough. So I am rating this recipe as EASY and hope you agree.
Many of you are familiar with the term semi homemade, it was made famous by Sandra Lee. Once of my favorite chef’s and cookbook authors. She is in my heart and prayers right now as she battles breast cancer. While a recipe post is not necessarily the place for the reminder BUT please ladies get your mammograms. It is too important a reminder not to mention.
- 6 Ounces Cream Cheese, softened
- 1 Egg, seperated
- 1/4 Cups Powdered sugar
- 1 Can Refrigerated Breadstick Dough, 11 ounce
- 3/4 Cup Fresh, Frozen, or Canned Blueberries
- 2 TBSP Water
- 1 Cups Powdered Sugar
- 2 TBSP Orange Juice
- Preheat oven to 375 degrees. Lightly grease a baking sheet or line with parchment paper.
- Beat cream cheese in a mixing bowl until creamy. Add egg yolk, and 1/4 cup powdered sugar. Beat until well mixed.
- Remove the breadstick dough from the can. Unroll and place on a baking sheet to form a long rectangle. Press the middle seam together to seal and pull the ends apart so when you are ready to braid your loaf it is already separated.
- Spoon cream cheese mixture onto the center of your dough, as pictured above.
- Sprinkle blueberries on top of cream cheese, as pictured above.
- Braid ends of dough by slightly stretching the dough. Begin at the top and pull down one side while crossing over to the opposite side. Now repeat by taking the other side, pull-down, and across creating a braid effect. Finish off by tucking the last two ends under the bottom of the loaf.
- In a small bowl beat the egg white and water to create an egg wash. Brush over the braided loaf.
- Bake until golden brown, approx 20 minutes. Cool for a good 45 minutes.
- Make the glaze by combining powdered sugar, and orange juice. Mix until smooth and drizzle over the loaf before serving. I like a lot of drizzles.
Adapted from Taste of the South, Southern Favorites