Blueberry Cream Cheese Babka

Blueberry Cream Cheese Babka is the ultimate treat for any occasion! Imagine a soft, brioche-like bread layered with swirls of creamy cheese and bursts of sweet, juicy blueberries. This delicious twist on traditional babka combines the tang of cream cheese with the sweet-tart flavor of blueberries, making each bite as unforgettable as it is indulgent. Perfect for breakfast, dessert, or just because, this recipe will have everyone reaching for a slice!

One weekend, I wanted to surprise my family with something special and unique, so I tried this Blueberry Cream Cheese Babka recipe. From the first slice, it became an instant favorite! My husband, who is a fan of both cheesecake and fruit-filled pastries, was in love, and now it’s a request at every family gathering. The kids always enjoy helping swirl the fillings, and there’s something so cozy and satisfying about sharing this homemade babka together on a slow morning.

Why You’ll Love Blueberry Cream Cheese Babka

•Soft, Buttery Texture: The babka dough is rich, fluffy, and slightly sweet, with a texture that melts in your mouth.

•Creamy and Fruity Filling: Swirled with a blend of blueberries and cream cheese, every slice is a perfect balance of flavors.

•Beautifully Swirled Design: The marbled appearance is impressive yet simple to achieve, making it a lovely addition to your table.

•Versatile Treat: Enjoy it fresh out of the oven, toasted with butter, or as an indulgent French toast!

Ingredients Notes for Blueberry Cream Cheese Babka

•Active Dry Yeast: Helps the dough rise to perfection; make sure it’s fresh for the best results.

•Blueberries: Fresh or frozen blueberries work well; just be sure to drain any excess juice if using frozen.

•Cream Cheese: For a smooth, tangy filling that pairs beautifully with the blueberries.

•Lemon Zest: Adds a hint of brightness and complements the blueberries.

Recipe Steps

1. Prepare the Dough: Activate yeast in warm milk with a pinch of sugar, then combine with flour, sugar, eggs, and butter. Knead until smooth and let rise for 1-2 hours until doubled in size.

2. Prepare the Filling: In a bowl, mix softened cream cheese with sugar, vanilla, and lemon zest until smooth. Separately, lightly mash the blueberries with a bit of sugar to release their juices.

3. Roll Out and Fill: Roll the dough into a large rectangle. Spread the cream cheese mixture over the dough, followed by the blueberries, leaving a small border.

4. Roll and Twist: Roll up the dough tightly from one end, then slice it in half lengthwise. Twist the two halves together with the cut sides facing up to show the filling.

5. Bake: Place the twisted dough in a loaf pan, cover, and let rise for 30 minutes. Bake at 350°F (175°C) for 40-45 minutes, until golden and cooked through.

6. Optional Glaze: Brush the babka with a simple sugar syrup as soon as it comes out of the oven for added shine and moisture.

Storage Options

•Room Temperature: Store in an airtight container for up to 3 days.

•Refrigerate: Wrap tightly and refrigerate for up to a week.

•Freeze: Freeze slices individually for up to 2 months. Thaw and reheat in the oven for that fresh-baked taste.

Variations & Substitutions

•Add Nuts: Sprinkle chopped almonds or walnuts over the filling for a bit of crunch.

•Berry Mix: Substitute half of the blueberries with raspberries or blackberries for a mixed berry twist.

•Chocolate Drizzle: Drizzle melted white or dark chocolate over the top for an extra indulgent finish.

Frequently Asked Questions

Q: Can I make this ahead of time?

A: Yes! Prepare the babka and let it rise in the refrigerator overnight. Bake fresh in the morning for best results.

Q: Can I use a different filling?

A: Absolutely! This dough works well with other fillings, like cinnamon sugar, chocolate, or even Nutella.

Q: What’s the best way to reheat babka?

A: For a warm, fresh taste, reheat slices in the oven for 5-10 minutes at 300°F (150°C) or toast lightly.

With its beautiful layers and deliciously comforting flavors, this Blueberry Cream Cheese Babka is a treat you’ll want to make again and again. Happy baking! 🍞💙

Blueberry Cream Cheese Babka

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Course: Breakfast, Dessert

Kitchen: Eastern European

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 3 hours hours 20 minutes minutes

Servings: 10 slices

Ingredients

 

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• ▢ For the Dough:
• ▢ 3 cups all-purpose flour
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 teaspoon salt
• ▢ 1 packet active dry yeast about 2 1/4 teaspoons
• ▢ 1/2 cup warm milk about 110°F or 43°C
• ▢ 2 large eggs room temperature
• ▢ 1/4 cup unsalted butter softened
• ▢ For the Blueberry Filling:
• ▢ 1 cup blueberry jam or fresh blueberries cooked with 1/4 cup sugar until thickened
• ▢ 1/2 teaspoon cinnamon optional
• ▢ For the Cream Cheese Filling:
• ▢ 8 oz cream cheese softened
• ▢ 1/4 cup powdered sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ For the Topping:
• ▢ 1/4 cup all-purpose flour
• ▢ 1/4 cup granulated sugar
• ▢ 3 tablespoons cold unsalted butter cubed

Instructions

• Prepare the Dough:
• Activate the Yeast: In a small bowl, combine the warm milk and yeast. Let sit for 5-10 minutes until foamy.
• Mix Dough Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Knead by hand or with a dough hook on a stand mixer for 5-7 minutes, until smooth and elastic.
• First Rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
• Prepare the Fillings:
• Blueberry Filling: If using fresh blueberries, cook them with 1/4 cup sugar until thickened, then let cool. If using blueberry jam, simply set it aside. Stir in cinnamon if desired.
• Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
• Assemble the Babka:
• Roll Out the Dough: Once the dough has doubled in size, roll it out on a lightly floured surface into a large rectangle (about 12x16 inches).
• Spread the Fillings: Spread an even layer of the cream cheese mixture over the dough, then spoon the blueberry filling over the top.
• Roll and Cut: Starting from one long side, tightly roll the dough into a log. Slice the log lengthwise down the middle to expose the filling. Twist the two halves together, keeping the cut sides facing up.
• Second Rise: Place the twisted dough into a greased 9x5-inch loaf pan. Cover with a towel and let it rise for 30-45 minutes until slightly puffy.
• Prepare the Topping:
• Make the Streusel: In a small bowl, combine the flour, sugar, and cold butter. Use a fork or your fingers to create a crumbly mixture. Sprinkle this streusel over the risen babka.
• Bake the Babka:
• Bake: Preheat your oven to 350°F (175°C). Bake the babka for 45-50 minutes, or until golden brown and cooked through. Cover with foil if it starts to brown too quickly.
• Cool and Serve: Allow the babka to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.