Blueberry Cream Cheese Pastry Braid

Name: Blueberry Cream Cheese Pastry Braid
Prep time: 6 h
Cook time: 20 min
Total time: 6 h 20 min
Cuisine: European
Ingredients: 1/4 cup (60ml) warm water (between 100-110°F, 38-43°C); 2 and 1/4 teaspoons active dry or instant yeast (1 standard packet)*; 1/2 cup (120ml) whole milk, at room temperature (between 68–72°F, 20-22°C); 1 large egg, at room temperature; 1/4 cup (50g) granulated sugar; 1 teaspoon salt; 14 Tablespoons (196g) unsalted butter, cold; 2 and 1/2 cups (315g) all-purpose flour (spooned & leveled), plus more for generously flouring hands, surface, and dough; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1 large egg yolk; 1/3 cup (67g) granulated sugar; 1 teaspoon fresh lemon juice; 1 teaspoon pure vanilla extract; 2/3 cup (93g) fresh or frozen blueberries (do not thaw); optional: 1/3 cup (40g) sliced almonds; 1 large egg; 2 Tablespoons (30ml) whole milk; 1/2 cup (60g) confectioners’ sugar; 1 Tablespoon (15ml) heavy cream or milk; 1/2 teaspoon pure vanilla extract