Lemon Blueberry Cream Cheese Braid

Okay, y'all...you stocked up on blueberries last year and they were delicious, but Michigan blueberry season is here again! Since you probably have a couple leftover cups rolling around in your freezer, give this a whirl for breakfast, or dessert!

Then, get ready to restock because we've got a couple fantastic opportunities coming your way soon!

Thanks to Amanda from Joy99 Afternoons for baking this and sharing the recipe with us! Next time, share the goods, won't ya??!?!?

Ingredients

• 8 ounces cream cheese, softened

• 1 egg yolk

• 1/3 cup powdered sugar

• 3 Tablespoons lemon juice

• 2 cans refrigerated crescent rolls (I used the sheets)

• 3/4 cup fresh or frozen blueberries (thaw them first)

• Zest from the lemon you juiced

Glaze

• 2 cups powdered sugar

• 2 teaspoons lemon juice

• 4 Tablespoons milk (more or less, depending on how thick you want your glaze)

Directions

• Preheat oven to 375 / line two baking sheets with parchment paper.

• Mix together cream cheese, egg yolk, lemon juice, and 1/3 cup powdered sugar with a stand or hand mixer until smooth.

• Unroll crescent roll dough - if using the rolls, pinch the perforations together to create two sheets.

• Spoon the cream cheese mixture on center of dough, leaving a few inches on each side.

• Sprinkle blueberries and lemon zest on top of cream cheese mixture.

• Cut strips on each side of the cream cheese mixture to create strips that you can fold on top of each other, left over right, repeating down the length of the braid. Tuck the two ends under the top and bottom of the braid.

• Bake 20 minutes, or until golden brown. Let cool 45 minutes.

• Mix ingredients for glaze and drizzle over the top before serving.

• ENJOY!

~Brooke