Description
A flaky, golden pastry braid filled with rich cream cheese and sweet blueberries, topped with a vanilla glaze. This impressive Blueberry Braid is perfect for brunch, special breakfasts, or dessert.
Ingredients
Scale
- 1/4 cup warm water (100-110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 14 tablespoons cold unsalted butter
- 2 1/2 cups all-purpose flour
- 8 oz full-fat cream cheese, softened
- 1 large egg yolk
- 1/3 cup granulated sugar (for filling)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract (for filling)
- 2/3 cup blueberries
- 1/3 cup sliced almonds (optional)
- 1 large egg (for egg wash)
- 2 tablespoons whole milk (for egg wash)
- 1/2 cup powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract (for icing)
Instructions
- In a small bowl, mix warm water, yeast, and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk milk, remaining sugar, egg, and salt. Stir in foamy yeast mixture.
- In a food processor, pulse cold butter and flour until it resembles coarse crumbs.
- Gradually fold the wet mixture into the flour mixture until just combined. Cover and refrigerate for at least 4 hours or overnight.
- Roll out chilled dough into a rectangle. Fold into thirds like a letter. Repeat rolling and folding twice more. Chill for 1 hour.
- In a medium bowl, mix cream cheese, egg yolk, sugar, lemon juice, and vanilla until smooth.
- Roll out dough again. Cut corner slits for braiding. Spread filling in center and scatter blueberries. Braid strips over filling.
- Brush braid with egg wash (egg + milk). Chill for 15 minutes.
- Bake at 400°F (200°C) for 18–22 minutes or until golden and puffed.
- Whisk powdered sugar, heavy cream, and vanilla to make icing. Drizzle over cooled braid.
Notes
- Use a gluten-free flour blend for a gluten-free version.
- Swap dairy products with plant-based alternatives for a dairy-free version.
- Try raspberries or cherries instead of blueberries for variation.
- Chilling the dough is key to flaky layers.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: blueberry braid, cream cheese pastry, brunch pastry, blueberry dessert, breakfast braid