Blueberry Lemon Cream Cheese Braid

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!

Blueberry Lemon Cream Cheese Braid

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 29 minutes

Yield: 2 braids; 20 servings

Blueberry Lemon Cream Cheese Braid

Delicious puff pastry dough filled with a lemon cream cheese filling with blueberries, topped with sliced almonds, and drizzled with a vanilla glaze.


  • 8 oz. cream cheese
  • 1 egg yolk
  • ⅓ cup granulated sugar
  • 1 tsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 2 cans Pillsbury crescent roll dough
  • 1 cup fresh blueberries
  • ⅓ cup sliced almonds
  • ½ cup confectioners' sugar
  • ½ tsp. vanilla extract
  • 1 Tbsp. milk


    Make the braid:
  1. Preheat the oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the egg yolk, sugar, lemon juice, and vanilla extract.
  2. On a piece of parchment paper, roll out one tube of crescent roll dough into a rectangle, making sure the perforations are pinched back together. Then, cut diagonal slits in the rectangle down each side. Click here for a video tutorial. Place half the filling in the middle and top with half the blueberries, then fold over each slit, one at a time, alternating between the left and right side so as to make a braid. Sprinkle the top with sliced almonds.
  3. Repeat once more to make the second braid. Carefully slide the piece of parchment paper onto a baking sheet and bake the braids in the preheated oven for 12-15 minutes or until golden. Watch it carefully, it will bake quickly. Let the braids cool for 10 minutes before glazing.
    Make the glaze:
  1. In a small bowl, mix together the confectioners' sugar, vanilla, and milk. Drizzle over the cooled braids. Best served immediately, but refrigerate leftovers.
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Recipe adapted from Sally’s Baking Addiction

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