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Blueberry Twist

1 loafBridgford Frozen Ready-Dough®, thawed
½ cuplight brown sugar
1/3 cupwalnuts, finely diced
2 tbspall-purpose flour
1 tspcinnamon
2 tbspbutter or margarine
¾ cupfresh blueberries

Grease a sheet pan or cookie sheet with nonstick cooking spray; set aside. Combine sugar, nuts, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. (If using a food processor, process sugar, nuts, flour, cinnamon and margarine until well mixed.) Set aside. On a lightly floured surface, roll out thawed dough to a 10 x 12 inch rectangle. Spread nut mixture over dough, leaving a ½ -inch border. Sprinkle blueberries over nut mixture, pressing berries gently into the dough. Starting from the 12-inch side, roll dough up tightly in a jelly-roll fashion. Seal seams. Divide dough in half (2, 6-inch pieces). Gently stretch each piece. Twist the two pieces together. Place on prepared sheet pan. Spray the twist with nonstick cooking spray. Let rise until double in size. Bake at 375° for 25-35 minutes or until golden brown and loaf has a hollow sound when tapped (if browning too quickly, cover with foil). Remove from oven and pan to cool on wire rack. Loaf slices best when cool.

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