- 1
Lightly grease a 9x5-inch loaf pan and set aside. Lightly flour your working surface. Roll and stretch the dough into a 12-inch square.
- 2
Combine the cream cheese, lemon zest and nutmeg in a bowl; spread evenly over dough. Sprinkle with 2 Tbsp. granulated sugar and 2 Tbsp. sliced almonds. Sprinkle 1 cup blueberries on top and lightly press into the dough.
- 3
Cut dough into 16 small squares and make four stacks of four squares each. Place each stack on its side and place into the prepared pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with remaining ½ cup blueberries and gently press into dough. Sprinkle with remaining granulated sugar and almonds. Cover the pan loosely with plastic wrap and set aside to rise for 1-2 hours, or until dough has risen by half its size. Remove plastic wrap from pan.
- 4
Preheat oven to 350°F. Bake the loaf until it's browned and dough is cooked through, about 40 to 45 minutes. If bread is browning too quickly, tent with aluminum foil about halfway through baking time.
- 5
Remove from oven and allow to cool in the pan for 15 minutes. Run a knife around the edge and remove loaf to a cooling rack or plate. Allow to cool completely before serving.
