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Blueberry Cream Cheese Babka for a Sweet Treat

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    Ingredients

    Scale
    • Blueberry Preserves:
      • 3 cups blueberries
      • ¾ cup sugar
      • 1 tablespoon lemon juice
    • Cream Cheese Filling:
      • 8 oz cream cheese, softened
      • ½ cup sugar
    • Babka Dough:
      • 4 cups all-purpose flour
      • ⅓ cup sugar + 1 teaspoon sugar, divided
      • 1 teaspoon kosher salt
      • 1 package active dry yeast (about 2¼ teaspoons)
      • 1 cup milk, warmed to about 100110°F
      • 2 eggs
      • 1 teaspoon vanilla extract
      • 10 tablespoons unsalted butter, very soft and cubed
    • Sugar Syrup:
      • ⅓ cup sugar
      • ⅓ cup water

    Instructions

    1. Prepare Blueberry Preserves:
      • Combine blueberries, sugar, and lemon juice in a medium saucepan.
      • Bring to a boil, then reduce heat to medium and simmer for about 15 minutes, stirring occasionally until thickened.
      • Refrigerate while the dough rises.
    2. Prepare Cream Cheese Filling:
      • Beat cream cheese and sugar until combined.
      • Set aside until ready to fill the dough.
    3. Prepare Babka Dough:
      • In a bowl, whisk together flour, ⅓ cup sugar, and salt.
      • Warm milk to 100-110°F; add 1 teaspoon sugar and sprinkle yeast over the milk. Stir to combine and let stand for about 5 minutes until foamy.
      • Add eggs, vanilla, and the flour mixture to the yeast mixture. Mix on low speed until combined, then increase speed to medium-low and mix for about 5 minutes until the dough is smooth.
      • Add softened butter, one tablespoon at a time, mixing on medium-low for about 4 minutes until incorporated.
      • Transfer the sticky dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1½ hours until doubled in size.
    4. Assemble Babka:
      • Punch down the risen dough and divide it into two equal halves.
      • Roll one half into a 12×16 inch rectangle.
      • Spread half of the cream cheese mixture over the dough, leaving a small border on one long edge.
      • Spread half of the blueberry preserves over the cream cheese layer.
      • Starting from the long side without the border, roll the dough into a tight log.
      • Slice the log in half lengthwise and twist the two halves around each other to form a braid.
      • Transfer the braided dough to a loaf pan lined with parchment paper.
      • Repeat with the second half of the dough.
    5. Second Rise and Baking:
      • Cover the loaf pans with plastic wrap and let rise in a warm place for about 1 hour until doubled.
      • Preheat oven to 350°F (175°C).
      • Bake the babkas for about 40 minutes until golden brown on top.
    6. Apply Sugar Syrup:
      • While the babkas bake, prepare the sugar syrup by combining sugar and water in a saucepan over medium heat until the sugar dissolves.
      • Immediately after removing the babkas from the oven, brush the sugar syrup over the tops of the loaves.
    7. Cool and Serve:
      • Allow the babkas to cool in the pans for a few minutes, then transfer to a wire rack to cool completely before slicing and serving.

     

    Notes

    • For convenience, the dough can be prepared the day before and refrigerated overnight for the first rise.
    • Once cooled, babka can be wrapped and frozen for up to 1-2 months.
    • This recipe yields two loaves; enjoy one now and save the other for later!

    Prep Time: 55 minutes | Cooking Time: 40 minutes | Total Time: 4 hours 5 minutes | Servings: 2 loaves

    • Author: RACHA WILLIAMS