Blueberry Breakfast Bread

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.