Blueberry Cream Cheese Coffee Cake

Not your usual coffee cake (made from refridgerated bread sticks!) but probably the easiest you'll ever make. This loaf found on My Kitchen Snippets was delightful. Michael and I polished off all but one piece. My father in law came over just after breakfast and inquired why I didn't make two.

It turned out a bit smaller than I expected, and I had twice as much cream cheese filling than I needed, but that's good to know for next time - and there will be a next time - so I can make two just as easily as one!

This loaf would be good with pretty much any kind of fruit. I used blueberries not so much because that's what was in the original recipe, but because I had them on hand.

Blueberry Cream Cheese Coffee Cake
Source: My Kitchen Snippets
*Refer to the link above for more detailed photos of making the loaf.

6 oz of low fat cream cheese (I used 8 oz - the whole block)
1 egg, separated
3 Tbsp of powdered sugar
1/2 cup fresh or frozen blueberries (or fruit of your choice)
1 (11 oz) tube of bread stick dough

For the glaze:
1/2 cup of powder sugar
2 Tbsp of lemon juice (I ran out of lemon juice so I subbed lime)

Preheat over to 350.

In a bowl combine soft cream cheese, powdered sugar and egg yolk. Mix until well combined. Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the steam together. Spread cream cheese mixture onto the center of the dough. Sprinkle the blueberries on top of the cream cheese.

Separate the dough perforations up to the cheese mixture (you might need a scissors for this). Slightly pull and stretch the dough strips. Start from the top and braid dough strip to cover the filling. Make sure to tuck and seal both ends of the loaf. Beat the egg white and brush it all over the loaf.

Bake for 20 minutes or until golden brown. (I had to bake mine a bit longer and the dough was still not cooked all the way in the center). Cool the loaf. Combine the powdered sugar and lemon juice. Whisk until smooth. Drizzle all over the cool loaf before serving.