Name: Blueberry Cream Cheese Babka
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: Eastern European
Ingredients: 1/2 cup warm milk; 1/4 cup sugar; 1 packet (2 1/4 teaspoons) active dry yeast; 4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup cream cheese, softened; 1/2 cup blueberry jam or fresh blueberries (mashed); 1/4 cup powdered sugar; 1 egg (for egg wash)

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This Blueberry Cream Cheese Babka is a perfect blend of fluffy, buttery dough filled with a creamy, tangy cream cheese and blueberry mixture. The slightly sweet, fruity filling combined with the soft dough makes it an irresistible treat. Whether for breakfast, brunch, or dessert, this babka will quickly become a favorite in your baking repertoire.

Blueberry Cream Cheese Babka

Ingredients

½ cup warm milk

¼ cup sugar

1 packet (2 ¼ teaspoons) active dry yeast

4 cups all-purpose flour

½ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup cream cheese, softened

½ cup blueberry jam or fresh blueberries (mashed)

¼ cup powdered sugar

1 egg (for egg wash)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, combine the warm milk and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until bubbly and frothy.

In a large mixing bowl, whisk together the flour and salt. Add in the yeast mixture, butter, eggs, and vanilla extract. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

Cover the dough with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out into a rectangle about 12x16 inches.

In a small bowl, combine the softened cream cheese and blueberry jam (or mashed fresh blueberries), mixing until smooth. Spread this mixture evenly over the rolled-out dough.

Carefully roll the dough up into a log, starting from the long side. Slice the log in half lengthwise, exposing the filling. Twist the two halves around each other to form a braid.

Place the braided dough into a greased loaf pan. Cover it and let it rise for another 30 minutes.

Preheat the oven to 350°F (175°C). Brush the top of the babka with the beaten egg.

Bake for 30-35 minutes or until the babka is golden brown. Let it cool for about 10 minutes before removing it from the pan.

Once cooled, dust the babka with powdered sugar and serve!

Servings and timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 2 hours 5 minutes

Servings: 8 servings

Variations

Different fillings: You can swap the blueberry jam for raspberry, strawberry, or even a combination of fruits for a different twist.

Add-ins: If I’m feeling adventurous, I sometimes add a sprinkle of cinnamon or some lemon zest into the cream cheese mixture for an extra pop of flavor.

Vegan version: To make this babka vegan, I substitute the butter with vegan butter and use plant-based milk and egg replacers. The cream cheese can be replaced with a dairy-free cream cheese alternative.

Storage/reheating

Storage: I usually store any leftover babka in an airtight container at room temperature for up to 2-3 days. It stays soft and moist, making it perfect for breakfast or an afternoon snack.

Freezing: This babka also freezes well. I wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months.

Reheating: If I want to enjoy it warm, I simply pop slices in the microwave for 15-20 seconds or warm it in a 350°F oven for about 10 minutes.

FAQs

How do I know when my babka is done baking?

I know the babka is done when it turns a golden brown color on top, and the internal temperature reaches about 190°F. It should also sound hollow when tapped lightly on the bottom.

Can I use fresh blueberries instead of blueberry jam?

Yes, fresh blueberries can be used, but I like to mash them slightly before spreading them on the dough. If I want to avoid extra moisture, I sometimes cook them down with a bit of sugar into a quick jam-like consistency.

Can I make this babka ahead of time?

Yes, you can prepare the dough the night before and let it rise in the fridge overnight. Then, you can continue with the rest of the steps the following day.

What should I do if my dough isn't rising?

If my dough isn't rising, I first check the temperature of my kitchen. Yeast needs a warm environment (ideally around 75°F). If the temperature is too cold, the dough may need more time to rise. I also make sure the yeast is fresh, as expired yeast can fail to activate properly.

Can I make this without a loaf pan?

I’ve made this babka without a loaf pan before. If I’m looking for a more rustic look, I can shape the dough into a round or free-form braid. It will still bake beautifully, just with a slightly different shape.

Conclusion

This Blueberry Cream Cheese Babka is the perfect treat for any occasion, with its tender dough and creamy, fruity filling. It's not only a treat for the taste buds but also a feast for the eyes. Whether you’re serving it for brunch or as a sweet dessert, it’s sure to impress everyone at the table.

Recipe:

Blueberry Cream Cheese Babka

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Author: Cheryl
Total Time: 2 hours 5 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A delightful braided bread filled with a tangy cream cheese and blueberry mixture, perfect for breakfast, brunch, or dessert.

Instructions

In a small bowl, combine the warm milk and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until bubbly and frothy.
In a large mixing bowl, whisk together the flour and salt. Add in the yeast mixture, butter, eggs, and vanilla extract. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out into a rectangle about 12x16 inches.
In a small bowl, combine the softened cream cheese and blueberry jam (or mashed fresh blueberries), mixing until smooth. Spread this mixture evenly over the rolled-out dough.
Carefully roll the dough up into a log, starting from the long side. Slice the log in half lengthwise, exposing the filling. Twist the two halves around each other to form a braid.
Place the braided dough into a greased loaf pan. Cover it and let it rise for another 30 minutes.
Preheat the oven to 350°F (175°C). Brush the top of the babka with the beaten egg.
Bake for 30-35 minutes or until the babka is golden brown. Let it cool for about 10 minutes before removing it from the pan.
Once cooled, dust the babka with powdered sugar and serve.