1 pkg. active dry yeast
1 c. milk (105 degrees)
2 tbsp. sugar
1/2 tsp. salt
2 egg yolks
2 1/2 - 3 c. all purpose flour
1/3 c. soft butter
1 egg, beaten for glaze
1 lb. fresh, whole blueberries or unthawed, frozen blueberries
1/2 c. sugar

In mixing bowl, add the yeast to the lukewarm milk. Stir in sugar and salt, set aside for about 5 minutes. Stir in egg yolks and half the flour; beat well. Stir in the soft butter. Gradually add remaining flour except the last half cup. Mix until a stiff dough forms. Sprinkle part of remaining flour onto board. Turn dough out, knead for 10 minutes until smooth and satiny. Place 1 into clean bowl. Cover, let rise until doubled in warm place, about 1 hour. Roll out 3/4 of the dough to fit a jelly roll pan, making a ridge around the edge. Brush with egg. Pour into the blueberries evenly, sprinkle with sugar. Roll out remaining dough into strips about the thickness of a pencil. Criss cross strips over the blueberry filling. Brush dough with beaten egg. Let rise again for 15 to 20 minutes. Bake at 400 degrees for 20 minutes or until pastry is golden, but not overly browned. Serve hot, cut into squares.