• 6 ounces cream cheese, softened
• 1 egg, separated
• 1¼ cup powdered sugar, divided
• 1 (11-ounce) can Pillsbury® refrigerated breadstick dough
• ¾ cup fresh, frozen, or canned blueberries
• 2 teaspoons water
• 2 tablespoons orange juice

1. Preheat oven to 375°.
2. Beat cream cheese in a mixing bowl with an electric mixer at medium speed until creamy. Add egg yolk and ¼ cup powdered sugar. Beat until well mixed.
3. Remove breadstick dough from can. Unroll and separate dough into two rectangles. Place dough rectangles horizontally on a lightly greased baking sheet that is positioned vertically to baker. (Dough rectangles should abut horizontally in center of baking sheet.) Press seam together to seal.
4. Spoon cream-cheese mixture onto center third of dough.
5. Wash, drain, and dry blueberries. Sprinkle blueberries over cream-cheese mixture.
6. Separate dough at perforations up to cream-cheese mixture, slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling. Tuck last two ends under at bottom of loaf.
7. In a small bowl, combine egg white and water with a fork until blended to form an egg wash. Brush egg wash over braided loaf.
8. Bake for 20 minutes, or until golden brown. Cool for at least 45 minutes on baking sheet before serving.
9. In another small bowl, combine remaining 1 cup powdered sugar and 2 tablespoons orange juice, whisking until smooth. Drizzle glaze over braided loaf prior to serving.

Note: For best presentation, slice using an electric knife or a serrated knife.