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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/blueberry-cream-cheese-babka-recipe/