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Blueberry Breakfast Bread

1 36 oz Bridgford Ready Dough Sheet
16 oz cream cheese
1 cup granulated sugar
2 eggs, beaten
1 tsp vanilla extract
4 cups fresh or frozen blueberries
1 & 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup butter or margarine
2 cups powdered sugar
1 tbsp milk or cream
1 tsp vanilla extract

Place Bridgford Ready-Dough Sheet in a greased half sheet pan. When dough is thawed, press to fit into the corners. Beat cream cheese with 1 cup sugar of mixing bowl until light and fluffy. Beat in eggs and vanilla. Spread over dough. Sprinkle with blueberries. Combine flour and 1 cup sugar in small bowl. Cut in margarine or butter until crumbly. Sprinkle over blueberries. Let rise for 30 minutes. Preheat convection oven to 325 degrees. Bake for 20 minutes or until the edges become golden brown and filling is set. Remove from oven and let cool. Drizzle with glaze if desired.

Glaze: Mix ingredients well.

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