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

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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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.

You can swap blueberry jam for other fruit jams like raspberry or strawberry.

Add lemon zest or cinnamon to the filling for extra flavor.

To make it vegan, use plant-based milk, butter, and cream cheese, and an egg replacer.

Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.

Reheat in the microwave for 15-20 seconds or in a 350°F oven for 10 minutes.