I was impressed by how delicious this breakfast blueberry lemon cream cheese braid was. That says a lot, too, because I keep very high expectations for myself and for my baked goods. The original recipe had instructions and ingredients for making homemade puff pastry, but I’ve never done that before and didn’t feel like tackling it today. So, I just used Pillsbury crescent rolls. If you want to make homemade puff pastry dough though, definitely go for it, and let me know if you have any tips or tricks.
The nice thing about this recipe is that it’s extremely quick! There are lots of fun, decadent things to make for a nice breakfast, but a lot of them take a while (sticky buns, cinnamon rolls, etc.). All you have to do for this breakfast braid is make the filling, then spread it on top of the crescent roll dough and add some blueberries in the middle and slivered almonds on top. There’s also a glaze, but you can make that in no time while the braids bake.
The blueberries were so juicy, I loved it. Although beware, don’t eat these with a nice shirt or dress on. I got blueberry juice squeezed all over my top, whoops. Luckily I was wearing a black cotton shirt and you couldn’t even tell. I really like the sweetness of the blueberries and the glaze matched with the tart taste of lemon. It balanced it out really well. Plus, I love using fruit, especially when you’re making breakfast, so I think this is the perfect treat.
Enjoy! Happy baking!
Recipe adapted from Sally’s Baking Addiction