Blueberry Breakfast Braid

Preheat oven to 375 degrees F. Make fillings. Combine 4 tablespoons cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl. Mix well and set aside. In a separate bowl, combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice. Stir to combine. Prepare dough. Unroll the refrigerated crescent roll dough. If there are perforated edges, pinch the lines together to get rid of the cutouts. Lightly flour the dough, then roll it out slightly with a rolling pin to create a large rectangle. Assemble the braid. Spread the cream cheese mixture in the center of the dough, leaving about a 3 ” border on each side. Spread the blueberries over the cream cheese mixture. With a sharp paring knife (or kitchen shears) cut diagonal 1" strips along both sides of the dough. Starting at the top of the dough, fold the strips over the blueberries, alternating sides to fold the left and right strips over one another. Brush the top of the pastry with egg wash, sprinkle with sugar and almonds. Bake at 375 degrees F for 15 minutes. Let cool slightly. Make glaze. Combine remaining cream cheese, powdered sugar and vanilla in a small bowl. Stir until the sugar is evenly incorporated into the cream cheese. Whisk in the cream, adding more to loosen the glaze if necessary. Drizzle glaze over the pastry. Cut crosswise to serve.