Blueberry Cream Cheese Pastry Braid

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Ingredients

1/4 cup (60ml) warm water (between 100-110°F, 38-43°C)
2 and 1/4 teaspoons active dry or instant yeast (1 standard packet)*
1/2 cup (120ml) whole milk, at room temperature (between 68–72°F, 20-22°C)
1 large egg, at room temperature
1/4 cup (50g) granulated sugar
1 teaspoon salt
14 Tablespoons (196g) unsalted butter, cold
2 and 1/2 cups (315g) all-purpose flour (spooned & leveled), plus more for generously flouring hands, surface, and dough
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1 large egg yolk
1/3 cup (67g) granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
2/3 cup (93g) fresh or frozen blueberries (do not thaw)
optional: 1/3 cup (40g) sliced almonds
1 large egg
2 Tablespoons (30ml) whole milk
1/2 cup (60g) confectioners’ sugar
1 Tablespoon (15ml) heavy cream or milk
1/2 teaspoon pure vanilla extract

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