1-Proof the yeast: by dissolving it in 1/4 cup warm water (100-110°F) with 1/4 cup granulated sugar, then mix in 1/2 cup whole milk (room temperature, 68-72°F), 1 large egg (room temperature), and 1 teaspoon salt.

2-In a food processor, pulse 14 tablespoons cold unsalted butter with 2 and 1/2 cups all-purpose flour until the butter forms pea-sized pieces.

3-Gently fold the flour-butter mixture into the yeast mixture using a wooden spoon or spatula, avoiding overmixing.

4-Wrap the dough and refrigerate it for at least 4 hours or up to 48 hours.

5-Roll out the dough and fold it three times, with resting and refrigeration periods between folds to create layers.

6-Refrigerate the dough again for at least 1 hour or up to 24 hours.

7-For the filling, beat 8 ounces softened full-fat brick cream cheese with 1 large egg yolk, 1/3 cup granulated sugar, 1 teaspoon fresh lemon juice, and 1 teaspoon pure vanilla extract until smooth; refrigerate until ready to use.

8-Roll the dough into rectangles, cut into shapes to form braid strips, spread half the cream cheese filling down the center, and dot with half of the 2/3 cup fresh or frozen blueberries (do not thaw).

9-Fold alternating strips over the filling to form a braid and seal the ends; repeat with the second half of the dough and filling.

10-Brush the braids with the egg wash (made from 1 large egg and 2 tablespoons whole milk), and optionally sprinkle with 1/3 cup sliced almonds.

11-Chill the braids for 15 minutes to 1 hour before baking.

12-Bake at 400°F for 18-22 minutes until golden brown, brushing with any leaked butter halfway through.

13-Cool the braids for 5 minutes, then drizzle with vanilla icing (made by whisking 1/2 cup confectioners’ sugar, 1 tablespoon heavy cream or milk, and 1/2 teaspoon pure vanilla extract).