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Flavorful Fridays: Blueberry Cream Cheese Pastry

August 27, 2010

I apologize for not posting last week. We were visiting my in-laws for a week of work, family time, and relaxation. Because we don’t live close to either one of our families, Will and I so enjoy the time that we do get to spend with them.

I realize, however, that this doesn’t help you, my readers and friends, who are looking for new recipes to try! Since I failed to prepare in advance for posting last Friday, I have an extra yummy recipe for you today! This is a recipe that I actually snagged from my mom. She is the master of taking recipes and tweaking them to make something equally delicious. This blueberry cream cheese pastry is one of those recipes that finds its roots in a family recipe for rolls but has been turned into a mouth-watering breakfast treat. Feel free to make your own revisions to it, using different fruits or spreads. Enjoy!

Blueberry Cream Cheese Pastry


1 teaspoon salt

1/2 sugar

1/2 cup butter, very soft

3/4 cup scalded milk

1 package yeast

1/4 cup warm water

3 eggs, beaten

4 cups flour

1 block of cream cheese

1 Tablespoon sugar

1 small package of fresh blueberries


Place salt, sugar, and butter in large bowl. Pour scalded milk over ingredients and stir until butter is melted. Add yeast mixed with warm water to bowl. Stir together. Add beaten eggs to mixture. Mix in flour, one cup at a time. Knead well and let rise for 2 hours.

Preheat oven to 375 degrees. Roll out dough and cut one-inch slits along the longest sides of the dough. Mix cream cheese and sugar and spread over the middle of the dough. Evenly distribute the blueberries on top of the cream cheese. Gently pull the slits in a braid motion to cover the blueberries. Bake for 15 to 20 minutes or until slightly browned. Slice the pastry, serve, and enjoy!

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