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Blueberry Breakfast Bread

1 loaf Bridgford Frozen Ready-Dough®, thawed
8 oz cream cheese
1 cup sugar, divided use
1 egg, beaten
1 tsp vanilla extract
2 cups fresh or frozen blueberries
1 cup flour
½ cup butter or margarine

On a lightly floured surface roll thawed dough out to fit a 10 x 15 inch jelly-roll pan. Beat cream cheese with ½ cup sugar in mixing bowl until light and fluffy. Beat in egg and 1 teaspoon vanilla. Spread over bread dough. Sprinkle with blueberries. Combine flour and remaining ½ cup sugar in small bowl. Cut in margarine or butter until crumbly. Sprinkle over blueberries. Let rise in a warm area for 30 minutes or until puffy. Bake at 375° for 30 to 40 minutes or until golden brown. Remove from oven and let cool. Drizzle with glaze if desired.

Glaze: 2 cups powdered sugar, 2 tablespoons milk or cream, ½ teaspoon vanilla extract. Mix well.

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