Blueberry Cream Cheese Babka Recipe

Introduction

This Blueberry Cream Cheese Babka combines soft, buttery dough with a luscious cream cheese filling and sweet blueberry jam. Perfect for a special breakfast or an elegant dessert, its layers of flavor are sure to impress your family and friends.

Ingredients

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• ½ cup warm milk (110°F)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup unsalted butter, softened
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp lemon zest
• 1 tsp vanilla extract (for cream cheese filling)
• 1 ½ cups fresh or frozen blueberries
• ¼ cup granulated sugar (for blueberry filling)
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg yolk
• 1 tbsp milk
• Powdered sugar, for dusting

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry and stir until a shaggy dough forms.
2. Step 2: Knead the dough either in a stand mixer on medium speed for 5 minutes or by hand for about 10 minutes until smooth and elastic. Add softened butter a little at a time, kneading until fully incorporated and the dough feels silky.
3. Step 3: Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for 1 ½ to 2 hours, until doubled in size.
4. Step 4: Beat together cream cheese, powdered sugar, lemon zest, and vanilla extract until smooth and spreadable to make the cream cheese filling.
5. Step 5: In a saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice. Stir constantly until thick and jam-like. Cool completely before use.
6. Step 6: Once risen, punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle.
7. Step 7: Evenly spread the cream cheese filling over the dough, then spoon and spread the blueberry filling on top carefully to avoid tearing the dough.
8. Step 8: Roll the dough tightly into a log starting from the long side. Cut the log in half lengthwise with a sharp knife, then twist the two halves together with cut sides facing up. Place in a greased loaf pan or form into a round on a baking sheet.
9. Step 9: Cover and let the shaped babka rise for about 45 minutes.
10. Step 10: Preheat oven to 350°F (175°C). Whisk egg yolk and milk, then brush over the babka.
11. Step 11: Bake for 35–40 minutes until golden and cooked through. Tent with foil if the top browns too quickly.
12. Step 12: Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Tips & Variations

• Use fresh blueberries when in season for the best flavor or frozen blueberries for convenience.
• For a richer dough, substitute half the milk with cream.
• Try adding a sprinkle of cinnamon to the cream cheese filling for a warm twist.
• Make mini babkas by dividing the dough into smaller portions and baking in muffin tins.

Storage

Store babka wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze wrapped babka for up to 1 month. Reheat slices gently in a toaster oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

Yes, you can use frozen blueberries directly in the filling, but be sure to cook the mixture until thickened and cool it completely before spreading to prevent soggy dough.

How do I know when the babka is fully baked?

The babka should be golden brown on top and sound hollow when tapped. You can also insert a skewer into the center; it should come out clean or with a few moist crumbs.

Blueberry Cream Cheese Babka Recipe

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★★★★★

4.6 from 123 reviews

This Blueberry Cream Cheese Babka is a delightful braided yeast bread filled with luscious cream cheese and sweet blueberry jam. The soft, rich dough wrapped around creamy and fruity fillings creates a perfect balance of flavors and textures, ideal for breakfast, brunch, or a sweet snack. With a tender crumb and a golden crust brushed with egg wash, this babka is a show-stopping treat sure to impress.

• Author: lina
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Jewish

Ingredients

Scale 1x2x3x

For the Dough:

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• ½ cup warm milk (110°F)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup unsalted butter, softened

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp lemon zest
• 1 tsp vanilla extract

For the Blueberry Filling:

• 1 ½ cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For the Egg Wash & Topping:

• 1 egg yolk
• 1 tbsp milk
• Powdered sugar, for dusting

Instructions

1. Make the Dough: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Separately, combine warm milk, eggs, and vanilla extract, then gradually add the wet ingredients to the dry, stirring until a shaggy dough forms.
2. Knead the Dough: Using a stand mixer on medium speed, knead for about 5 minutes or knead by hand for about 10 minutes until smooth and elastic. Incorporate softened butter little by little, continuing to knead until fully blended; the dough will transition from sticky to silky.
3. Let the Dough Rise: Place dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 ½ to 2 hours until doubled in size.
4. Make the Cream Cheese Filling: Beat cream cheese, powdered sugar, lemon zest, and vanilla extract in a bowl until smooth and spreadable.
5. Make the Blueberry Filling: Cook blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat, stirring constantly until thickened to a jam-like consistency. Cool completely.
6. Roll Out the Dough: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle.
7. Add the Fillings: Evenly spread the cream cheese mixture over the dough, followed by the blueberry filling on top, taking care not to tear the dough.
8. Shape the Babka: Roll the dough tightly starting from the long side into a log. Slice the log lengthwise with a sharp knife to expose the layers, then twist the two halves together with cut sides facing up. Transfer the twisted dough into a greased loaf pan or shape into a round on a baking sheet.
9. Second Rise: Cover the shaped babka and let it rise for approximately 45 minutes.
10. Prepare for Baking: Preheat oven to 350°F (175°C). Whisk egg yolk and milk together and brush the mixture over the babka for a glossy finish.
11. Bake: Bake for 35–40 minutes until the babka is golden brown and cooked through. If the crust browns too quickly, tent loosely with foil to prevent burning.
12. Cool and Serve: Allow the babka to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before slicing and serving.

Notes

• Use room temperature ingredients to ensure proper yeast activation and dough texture.
• For best results, allow the blueberry filling to cool completely before spreading to avoid soggy dough.
• If using frozen blueberries, thaw and drain excess liquid before cooking the filling.
• Cover the dough well during rises to prevent drying out.
• Leftover babka can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

Keywords: Blueberry Babka, Cream Cheese Babka, Braided Bread, Sweet Yeast Bread, Berry Babka, Breakfast Bread, Dessert Bread