Here’s another recipe I found in the Taste of the South Southern Favorites magazine from the Winter issue and I tried it recently and WOW, is it delish.
We love anything with blueberries in it and my parents grow some wonderful blueberries every summer at their mountain house and share the bounty with us. So, I’ve got some stashed in the freezer and am always looking for some good recipes to try out with this favorite berry. And you use that breadstick dough in the can for these, easy-easy. 
Nothing better than blueberries!
Here’s the recipe:
Blueberry Cream-Cheese Braided Loaf
6 oz. cream cheese, softened (I think I used the whole 8 oz pkg, that’s me 🙂
1 large egg, separated
1 1/4 cups confectioners sugar, divided
1 (11 oz) can refrigerated breadstick dough
3/4 cup fresh or frozen blueberries (I used almost a cup)
2 tsp. water
2 tbl. orange juice
Preheat oven to 375*. Lightly grease a baking sheet.
Beat cream cheese in a mixing bowl at med. speed with an electric mixer until creamy. Add egg yolk and 1/4 cup confectioners sugar. Beat until well mixed. Set aside.
Remove breadstick dough from can. Unroll and separate dough into rectangle. Place dough horizontally on baking sheet. Press seams together to seal.
Spoon cream cheese mixture onto center third of dough.
Wash, drain, and dry blueberries. Sprinkle blueberries over cream cheese mixture.
Separate dough at perforations up to cream-cheese mixture slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling (this makes more sense as you are doing it). Tuck last 2 ends under at bottom of loaf.
In a small bowl, beat egg white and water with fork until blended to form an egg wash. Brush egg wash over braided loaf.
Bake until golden brown, approx. 20 minutes. Cool for at least 45 min. or as long as you can stand it.
In another small bowl, combine remaining 1 cup confectioners sugar and orange juice, whisking until smooth. Drizzle glaze over braided loaf before serving. Slice with bread knife.
After braiding, it looks like this.
And then out of the oven, golden brown.
I didn’t have any orange juice on hand, so just made my glaze with confectioners sugar and milk. It was still yummy.
This would be perfect for breakfast or brunch, a special treat. Let me know if you try it, it really is a good one and it’s great with a cup of coffee. 🙂
Added to Jen’s Tasty Tuesday.
If it weren’t for those annoying pounds that have creeped into my life since the holidays, I would try this one this weekend! Who am I kidding…I will try it anyway.
I am going to try this for the Super Bowl! We live in Colts country so I’ll shape it in a horseshoe! Thanks for the recipe.
YUM!!!! Thank you for sharing.
One word: YUM!!!!!!!!
🙂
Drool. Saw you on the #blissdom tweets and took a peek. Beautiful header & interior design.
I have some Maine blueberries frozen in my fring….my daughter is going to love this recipe…..THANKS !!!
Here is one for you :
chipotle citrus flank steak marinade
1 cup fresh OJ
¼ cup fresh lime juice
½ cup oil
3 canned minced chipotle
2 cloves garlic
1 tsp cumin ground
1 tsp salt
1T honey
3 T chopped cilantro
directions:
Mix ingredients in a blender until smooth. Place flank steak in sealable bag, pour marinade over and refrigerate overnight
I was just given this recipe I have not tried it myself…but it sure sounds interesting huh ???
Have a nice day Rhoda,
Kathy 🙂
Oh, my that looks yummy delicious. I wish I could cut a piece of it right from your photo.
I cracked up when I saw Maggie’s comment (above) because I was thinking something similar….I’m sucked in to trying this this weekend. We love blueberries too, and we’ll be visiting my Mum and so we’ll have use for yummy brunch-y fare.
Thanks!
WendyBee
Wow… that looks amazing! I’ll file this one away for my Easter brunch!
That looks amazing! I will be making this the next time my mom’s group comes for coffee. Delicious!
Can’t wait to try this one. Looks yummy and easy.
I will be going to the grocery tomorrow for breadstick dough to make this!!!!!!!!!!!!!! Looks SOOOOOOOO good! Thanks! XO, Pinky
Oh my goodness! That looks divine! I can not wait to fix this!!!
Looks delicious!!
Oh my GRACIOUS! That looks DIVINE!!!!! I’m gonna have to give that one a try! Thanks for the recipe!
Rhoda, this recipe is a winner. Love, love the blueberries! I saw that magazine (Taste of the South) at the fabric store (of all places) and wondered if it was good. I think I’ll have to pick one up now!
Gosh this looks beautiful and yummy at the same time. Thank you for the close up pictures. Joan @Americana By Candlelight
I am a Pampered Chef consultant – I am glad to see that you use your stoneware! It’s such a wonderful addition to any kitchen!
And the blueberry loaf looks amazing!
Rhoda this looks so wonderful! I have some frozen blueberries and some dough (not breadsticks but maybe I can cut it and it will work). Will try this tomorrow!
Carol N.
I think you should invest in a new baking sheet. Can’t believe you put a picture of that yucky-looking thing on your blog, LOL!
I love my seasoned baking dishes, they work perfectly and new one isn’t the best for our environment – is it?
I love that she used that baking sheet! My seasoned ones work the best and with that being a stoneware one, it’s supposed to look like that. In fact, they will get darker and only work better.