Blueberry Cream-Cheese Braided Loaf
Recipe from Taste of the South
Servings: 8 to 16
Prep Time: 20 mins
Total Time: 1 hr 25 mins
see savings6 ouncescream cheese, softened
see savings1large egg, separated
see savings1 1/4 cupsconfectioners' sugar, divided
see savings1 11 ounce canrefrigerated breadstick dough
see savings3/4 cupfresh, frozen, or canned blueberries
see savings2 teaspoonswater
see savings2 tablespoonsorange juice
Preheat oven to 375 degrees F. Lightly grease a baking sheet or line it with parchment paper. Set aside.
Remove breadstick dough from can. Unroll and separate dough into two rectangles. Place dough rectangles horizontally on prepared baking sheet that is positioned vertically to baker. (Dough rectangles should abut horizontally in center of baking sheet.) Press seam 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. Tuck last two ends under at bottom of loaf.
In a small bowl, beat egg white and water with a fork until blended to form an egg wash. Brush egg wash over braided loaf.
Bake until golden brown, approximately 20 minutes. Cool for at least 45 minutes, or as long as you can stand it, on baking sheet before serving.
In another small bowl, combine remaining 1 cup confectioners' sugar and orange juice, whisking until smooth. Drizzle glaze over braided loaf before serving. For best presentation, slice using an electric knife or a serrated knife.