Blueberry Breakfast Braid
This easy, delicious, simple, homemade blueberry breakfast braid is the perfect recipe for brunch!
For the braid:
package refrigerated crescent roll sheet
zest from ½ a lemon
about ½ teaspoon
For the filling:
of Brummel and Brown
for egg wash
For the glaze:
Brummel and Brown
of powdered sugar
of vanilla extract
In a medium-size bowl gently toss blueberries with sugar, flour, lemon zest, and lemon juice. Set aside.
In a separate bowl, whisk together cream cheese, Brummel & Brown, sugar, and flour.
Line a large cookie sheet with parchment paper and roll out the sheet of crescent dough.
On the middle third of the dough, spread the cream cheese mixture. Pour blueberries on top of the mixture. On the outer two thirds, cut diagonal lines down each side.
Gently fold each piece over the top of the blueberries. Gently fold over each end.
In a small bowl, whisk 1 egg. Brush the beaten egg over the top of the braid.
Bake at 375 for 15-20 minutes. Remove from oven and let sit for 20 minutes.
While the braid is resting, make the glaze: melt 1 tablespoon of Brummel & Brown in a small bowl. Pour in vanilla and gently whisk in powdered sugar until it has a drizzle-like consistency.
Drizzle over the top of the braid. Slice and serve.
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