Combine cream cheese with lemon zest and nutmeg. Roll and stretch dough into a 12" square on a lightly floured surface. Add topping; sprinkle with 2 tbs each granulated sugar and almonds, then blueberries, pressing lightly. Cut into 16 small squares. Make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9 by 5 inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with 1tbs each granulated sugar and almonds . Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1-2 hours. Preheat the oven to 350 degrees. Bake the loaf until it's browned and cooked through, 40-45 min (tent with foil if its browning too quickly). let cool 15 min in the pan, then loosen with a knife. Remove to a place and let cool 30 min. Dust with confectioners' sugar before serving.
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|Serving Size: 1 Serving (739g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 322 (57%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 79.2mg||24 %|
|Sodium 210.1mg||7 %|
|Potassium 373.4mg||10 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 51.1g|
|Protein 9.1g||13 %|
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Calories per serving: 562
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