Blueberry and Cream Cheese Pull-Away Bread

Ingredients:

• 450 g frozen white bread dough, thawed
• 60 g of cream cheese, room temperature
• 0.5 tsp. grated lemon zest
• A pinch of nutmeg
• 3 tbsp. granulated sugar
• 3 tbsp sliced ​​almonds (almond petals)
• 1 cup blueberries
• Powdered sugar, for serving

Preparation:

1. On a lightly floured surface, roll out and stretch the dough into a 12-inch square. Combine the cream cheese, lemon zest, and nutmeg in a bowl. Spread the mixture over the dough. Sprinkle with 2 tablespoons of sugar and flaked almonds, then add the blueberries, pressing gently. Cut into 16 small squares and make 4 stacks of 4 squares each.
2. Place each stack on its side in a greased 9x5-inch loaf pan. Carefully separate the layers of dough to fill the pan. Sprinkle with the remaining 1 tablespoon of sugar and sliced ​​almonds.
3. Cover the pan with plastic wrap and place in a warm place until the dough doubles in size, for 1-2 hours.
4. Preheat oven to 350°F (175°C). Bake the bread until golden brown and set, 40-45 minutes (cover with foil if it's browning too quickly). Let it cool in the pan for 15 minutes, then loosen the edges of the bread from the pan with a knife. Transfer it to a plate and let it cool for 30 minutes. Dust with powdered sugar before serving.