The Easiest Blueberry Breakfast Braid recipe!
Meet your new favorite breakfast treat! This super-simple Blueberry Breakfast Braid is made from simple, store-bought crescent sheets, along with fresh blueberries, almonds and cream cheese. No one will ever know this Blueberry Crescent Braid didn’t come from a fancy bakery!
Blueberry Cream Cheese Breakfast Braid
The ultimate easy breakfast pastry, this delicious Blueberry Cream Cheese Breakfast Braid is amazing! With some great shortcuts, like store-bought refrigerated crescent dough, this breakfast braid recipe comes together in moments.
If you’ve even gone through my content here at DelightfulEMade, you’ll quickly discover that I’m pretty much in love with blueberries! We didn’t have them much as a kid, as blueberries were not very plentiful in the rural parts of South Dakota. However, on the rare occasion, where this gorgeous berry would make an appearance, I was gobbling them down like candy.
This past weekend, I picked up a BIG container of blueberries, and wanted to make something breakfast-y. I grabbed a tube of crescent roll dough, and folded together this super-simple, and uber yummy Blueberry Cream Cheese Breakfast Braid!
Here’s how to make a breakfast braid:
Step 1: Create the Crescent Braid with Crescent Dough, then Slice and Fill
You’ll start by rolling out your crescent roll dough (I purchased the sheet, which doesn’t have perforations. However, if you can only find the crescent rolls, those work just as well.) I then mixed together 4 oz. of cream cheese with a couple tablespoons of sugar, and spread in the center of the dough.
Much like my Blueberry Cream Cheese French Toast Bake, I find that blueberries and cream cheese go really well together. When the blueberries and cream cheese bake, they bubble together making the most delicious filling for this breakfast braid.
With kitchen shears I cut strips along the edge of the center (about 4″) – I had around 12 strips. Feel free to also use a sharp pairing knife if shears are not handy. I then rinsed my blueberries, added a bit of sugar and cornstarch, and poured them on to the top of the cream cheese layer.
Step 2: Add Almonds and Fold Over the Dough Strips to create the breakfast braid
Aren’t those berries gorgeous? Can you spot the star that filled with sugar on the left image? Cool, right?!
On top of the blueberries I added a sprinkling of sliced almonds. These were a fantastic addition, as it added a nice crunch to the center of the pastry. Then, begin folding the strips to the center of the berries. I simply overlapped each strip on to the next, and folded in the ends – this doesn’t have to be perfect.
Just before baking, I added a sprinkling of turbinado or raw sugar to create a pretty, golden crust. This is totally optional, but it actually adds a wonderful texture to the baked dough. If you cannot find turbinado sugar, simple granulated sugar works just as well.
Step 3: Bake and Glaze the Blueberry Crescent Braid
It won’t take long for this beautiful breakfast braid to bake. I baked the pastry at 375 degrees for 15-18 minutes. This will give the berries time to bubble and pop, and the crust will become a beautiful golden brown.
After this gorgeous breakfast braid comes out of the oven, I then drizzled it with a basic powdered sugar/cream cheese glaze. It’s a nice addition to the top of the pastry, and the cream cheese compliments the filling perfectly.
Step 4: Slice and Serve the Breakfast Braid
Slice while warm, and you’ll have the most glorious morning treat to go with your coffee or tea. Feel free to slice in strips or triangles – whatever suits your fancy.
Serve with your favorite coffee, tea or espresso drink
Here’s a quick-reference grocery list of the ingredients you’ll need for this fantastic breakfast braid recipe:
- Crescent Dough (refrigerated 8 oz. tube)
- Cream Cheese
- Granulated Sugar
- Blueberries
- Corn Starch
- Sliced Almonds
- Turbinado or Raw Sugar
- Powdered Sugar
- Milk
Are you looking for some healthy weekday breakfast options? I’ve put together all of my healthy breakfast recipes into a post all about Breakfast Meal Prep. It’s a great way to prepare healthy breakfast options in advance, so you have healthy breakfast options ready to go for you on busy mornings.
If you love enjoy blueberries for breakfast, check out all of my blueberry breakfast recipes:
- Blueberry Sour Cream Coffee Cake
- Banana Blueberry Oatmeal Muffins
- Cream Cheese Lemon Blueberry Scones
- Blueberry Cream Cheese French Toast Bake
- Healthy Lemon Blueberry Loaf
- Blueberry Oatmeal Breakfast Bars
- Recipe for Blueberry Vanilla Protein Oatmeal
- Healthy Blueberry Pancakes
- Blueberry Almond Chia Pudding
- Healthy Blueberry Muffins
- Recipe for Blueberry Overnight Oats
- Blueberry Protein Muffins
- Baked Blueberry Oatmeal
- Cream Cheese Blueberry Danish
- Strawberry Danish
Here’s the EASY recipe for this delicious blueberry crescent braid:
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Blueberry Cream Cheese Breakfast Braid
Equipment
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 (8 oz. tube) crescent roll dough
- 4 oz. cream cheese
- 1/4 cup granulated sugar divided
- 2 cups blueberries fresh or frozen
- 1 Tablespoon corn starch
- 1/4 cup sliced almonds
- 2 Tablespoons turbinado or raw sugar
Glaze:
- 1 cup powdered sugar
- 3 Tablespoons cream cheese
- 1-2 Tablespoons milk
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.
- On a bowl, cream together the 4 oz. of cream cheese and 2 Tbsp. of sugar. Spread into the center of the dough, leaving about 4" on each side. Using kitchen shears or a knife, cut diagonal 1"strips along the sides of the dough.
- Rinse and drain the blueberries. In a bowl, add the remaining 2 Tbsp of sugar, and the cornstarch, and mix together to coat the berries. Pour the berry mixture over the center cream cheese area of the dough. Sprinkle the berries with the sliced almonds.
- Gently fold over each end of the dough on to the berries, and fold in each strip of the dough, until all the berries and almonds are encased. Sprinkle the top of the dough with the turbinado or raw sugar granules. Bake at 375 for 15-18 minutes.
- While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth.
- When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.
Notes
Nutrition
Ahhh…this is absolutley gorgeous! I am crazy about blueberries and buy them in bulk this time of year to put them in everything! 😉 I can’t wait to make this!
Ok – coffee break! Looks delicious!! Thanks for sharing on the What’s for Dinner party!
Oh my! My mouth is watering just looking at these photos! My husband is also a blueberry lover, so I am going to make this for him for Father’s Day. I know he’ll be tickled blue! Thanks for sharing this on Flamingo Toes linky party!
I love blueberry everything!
Beautiful recipe! I am a fan of the cream cheese, berry, pastry combo – I need to make this myself!
I love anything blueberry or cream cheese; so these are right up my alley 🙂 YUM!
Blessings,
Edye | http://gracefulcoffee.wordpress.com
Erin this looks absolutely amazing, what a wonderful treat!!Thank you for sharing this last week on the #OMHGWW!! I have Pinned to share!!
Hope you have a great week!
Karren
Love this and intend to make asap.
What a beautiful breakfast braid. Thanks for sharing with us at Throwback Thursday! Pinned and shared.
Yum! Featuring YOU tomorrow… Thank you for partying with us!
XO
That is really beautiful! Thanks for sharing it with us over at #HomeMattersParty
I HAVE to make this! A couple years ago I bought a frozen braid from a school fundraiser and made it for a breakfast potluck and everyone thought I had made it from scratch, it was delicious. But now I can actually make it myself and I bet it will be even better! I had found other recipes that had way more work than I wanted to go into at the time, this recipe looks easy and perfect. Thanks!
Hi Delightfulemade,
I would love to make this but live in Australia and we are not blessed with the presence of crescent dough. Do you have any suggestions as to what could be used instead please? I’m happy to make my own pastry if you know a good recipe. Many thanks for your awesome posts, love your work ? Kind Regards, Pam
What a yummy treat and easy to make! Didn’t have almonds so added a bit of almond extract for a hint of the taste. Will make sure I have almonds on hand because I will definitely be making this again. It was a hit. Thanks for sharing.
Would the Pillsbury pie crust sheets work as well?
It would work, however, it may have a slightly different texture and consistency. Give it a try – I’m thinking you’ll get a gloriously delicious blueberry pie pocket! Yummmmmm!
Wow! This was excellent!!! Spending $8 for fresh blueberries was worth it! I was nervous about the moisture content of frozen, so I splurged for fresh, out of season blueberries. Thanks for the great recipe. I enjoyed serving it to guests this morning. The only change I made was to add some almond flavoring to the icing. I did use Sugar in the Raw to sprinkle on top and that added interest to the texture, along with all of those great sliced almonds. I found that baking 20 minutes worked for me. I’ll definitely be serving this again!! Found you on Pinterest and added this to my Breakfast and Brunch board. I offer B&B to traveling members of a ladies’ group to which I belong, so am always looking for new breakfast ideas. This one is fabulous for blueberry lovers!
Lightened this up a bit with truvia vs sugar, toasted sliced almonds and honey on top vs sugar glaze. 225 cals (approx) per serving. What a yummy treat on a holiday morning!
how much did this yield ?
Do you think this could be frozen and revived at a later date?
This was fantastic! I used a lemon glaze instead of the standard glaze (blueberry and lemon is one of my favorite combos) definitely will make again!
Looks amazing, can’t wait to try this recipe! Can I make this ahead of time, like the morning before a brunch? I saw in the recipe to serve it hot, can I serve it after it cools down? Response appreciated, thanks!
SO easy to make and was a big hit with my kids- even my picky child who hates cream cheese! Will make a gain for sure!
I’m late to the party, but I just made this pastry this morning and it has a HIT! I used my own homemade crescent dough and the cream cheese + blueberry combo was WONDERFUL! With my own dough, I could roll out an impressively long pastry, enough that we actually used it as a cake at a breakfast birthday party. YUM!
Can you use can pie filling
I tried this recipe and had to bake for at least twice as long as you said. And the dough was still raw where it touched the blueberries. I would have cooked it longer but the outside edges were getting a little too dark… did anyone else have this issue? I used frozen blueberries if that matters (which you have as an option in the recipe)
This was delicious! Thank you so much for the recipe!
When I make this I will be using homemade crescent dough or maybe homemade puff pastry.
Very tasty! But recipe made way, way to much glaze. You could reduce the amounts by 2/3rds and have plenty. But it’s a keeper and was very easy to make with a lively presentation.
Do you refrigerate it? I did not have the almonds do I used almond flavoring and it was great.
What dimensions am I to roll the dough out to? 13″x 9″-ish?
Erin – this looks yummy! I am always looking for new recipes for when the kids n grands are home. Do you think this could be made the day before?
Wow! This is a gorgeous pastry! It looks incredible! Thank you bunches for linking up and sharing with us this week!
I love that we’re moving into berry season! Thanks for sharing at the What’s for Dinner party.
Oh wow, I’m drooling! This looks delicious. It would be perfect on a dessert table or a brunch. Thanks for sharing on Sunday’s Best.
I would love to try this! It looks so fancy and delicious! Anything with cream cheese, I’m in! Thanks for sharing at Fiesta Friday party this week! I hope you get to visit other partygoers as well! Have a wonderful weekend!
Yum! Anything with cream cheese has to be good! Thanks for sharing the recipe and tips.
Your Blueberry Cream Cheese Breakfast Braid looks amazing! Thanks so much for sharing with us at Full Plate Thursday and come back to see us soon!
Miz Helen
Turned out great! Didn’t need to add any sugar to the blueberries and only made a third of the glaze. Thanks for sharing!
Didn’t see anyone who actually made this, so thought I would comment! Yummy! Used less sugar in the cream cheese and only 1 tbsp with the cornstarch-blueberry mixture. Also, you only need 1/4c. Powdered sugar, 1 tbsp cream cheese and 1 tbsp milk- makes plenty of glaze
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You’re right about this. The original recipe makes way too much glaze!
Delicious!! Excellent flavor with the fresh blueberries!!
Love this! Have also used refrigerated pie dough sheet and phylo dough while also adjusting baking times. I’ve mixed berries, too. Delicious every time.
Had too much icing for us. Next time I would drizzle a little Powdered sugar thinned with milk or wate on top. Very easy and great way to. Use blueberries
So you gave her only 3 stars because you didn’t like the amount of glaze? But you loved the pastry? That’s crazy. Just use less glaze, but don’t rate the recipe low.
Our family favorite! Sometimes I use the crescent rolls, and sometimes I use puff pastry. Either way, this is so delicious and constantly requested by my family. One thing I have changed over the years: I sprinkle the almonds on top after baking and drizzling with the glaze. It looks so pretty!