Blueberry Cream Cheese Braid

Adapted from Eat Live Run

For the pastry:
2 1/2 cups flour
1/4 cup sugar
1 tbsp instant yeast
3/4 tsp salt
1 cup warm water
2 1/4 tsp vegetable oil

For the filling:
6-8 oz. cream cheese, softened
1 large egg yolk
1/4 cup powdered sugar
1 cup fresh or frozen blueberries
1/2 cup sugar
1 tbsp cornstarch mixed w/ 2 tbsp water

Preheat oven to 350F.

Make the filling: Combine blueberries & sugar in saucepan over medium-high heat. Bring to a boil then reduce heat and add starch. Leave in saucepan to cool before using. Beat the cream cheese until creamy. Add egg yolk & powdered sugar and beat until well-mixed.

Make the pastry: Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed. Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface. Roll the dough into a large rectangle and then move it onto a greased baking sheet. Cut each side into strips and 1-inch wide down each side, leaving the center third of the dough uncut.

Put it together now: Spread your cream cheese mixture in the center third of your dough and then top with your cooked blueberries. Now fold the strips of dough into the center, crisscrossing the filling by alternating strips from each side (braid). Bake the braid for 25 minutes or until golden brown.

I have made this for a few of our brunches and it is always a big hit. It is so yummy. Definitely a little time consuming but it is a beautiful presentation as well. Enjoy!