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Blueberry Cream Cheese Babka Recipe

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★★★★★

4.4 from 30 reviews

This Blueberry Cream Cheese Babka is a decadent, sweet braided bread filled with a creamy blend of cream cheese and luscious blueberry preserves. The babka dough is soft and enriched with butter and eggs, layered with sweetened cream cheese and homemade blueberry preserves, then braided and baked to golden perfection. Finished with a sweet sugar syrup glaze, this dessert is perfect for breakfast, brunch, or an indulgent treat.

Ingredients

Scale

Blueberry Preserves

  • 3 cups blueberries
  • 3/4 cup sugar
  • 1 tbsp lemon juice

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/2 cup sugar

Babka Dough

  • 4 cups all-purpose flour
  • 1/3 cup sugar + 1 tsp sugar (divided)
  • 1 tsp kosher salt
  • 1 pkg active dry yeast (about 2 1/4 tsp)
  • 1 cup milk, warmed to 100-110°F
  • 2 eggs
  • 1 tsp vanilla extract
  • 10 tbsp unsalted butter, very soft and cubed

Sugar Syrup

  • 1/3 cup sugar
  • 1/3 cup water

Instructions

  1. Make the 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 while stirring occasionally. Crush some blueberries with the back of the spoon to thicken the mixture. Refrigerate the preserves while the dough rises.
  2. Prepare the Cream Cheese Filling: In a bowl, beat softened cream cheese with 1/2 cup sugar using an electric mixer until smooth and combined. Set aside until dough is ready to fill.
  3. Whisk Dry Ingredients: In a large bowl, whisk together flour, 1/3 cup sugar, and kosher salt.
  4. Activate Yeast: Warm the milk to 100-110°F. In the bowl of a stand mixer fitted with a dough hook, combine warm milk with 1 tsp sugar. Sprinkle the yeast on top, stir slightly, and let stand for about 5 minutes until foamy.
  5. Make the Dough: Add eggs, vanilla, and the dry flour mixture to the yeast mixture. Mix on low speed until combined, then increase to medium-low and knead for about 5 minutes until smooth.
  6. Add Butter: Add the softened butter tablespoon by tablespoon while mixing on medium-low speed. Knead for about 4 minutes until all butter is incorporated and dough is sticky but cohesive. Scrape the bowl sides as needed.
  7. First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours or until doubled in size. Alternatively, let it rise in the refrigerator overnight.
  8. Shape Dough: Punch down the dough and turn it onto a lightly floured surface. Divide into two equal portions and shape each into a rectangle.
  9. Roll Out Dough: Roll each piece into a 12×16 inch rectangle on a floured surface.
  10. Fill the Dough: Spread half of the cream cheese filling evenly on each rectangle, leaving a small border on one long edge. Then spread half of the blueberry preserves over the cream cheese, again leaving a border.
  11. Roll into Logs: Starting with the long edge without the border, roll each rectangle tightly into logs. If the dough is sticky or warm, refrigerate for 30 minutes to firm up.
  12. Slice and Braid: Trim about an inch from each end of the logs. Slice each log lengthwise into two long halves with exposed layers. Place one half over the other and braid the two pieces together, pressing lightly to seal.
  13. Second Rise: Line two 9×5 inch loaf pans with parchment paper leaving an overhang. Place each braided loaf into a pan, squeezing ends to fit. Cover with plastic wrap and let rise in a warm place for one hour.
  14. Bake: Preheat oven to 350°F. Bake the babkas for about 40 minutes or until golden brown and a toothpick inserted comes out clean.
  15. Make Sugar Syrup: While baking, combine sugar and water in a small saucepan over medium-high heat and stir until sugar dissolves. Set aside to cool.
  16. Glaze Loaves: Immediately after removing from oven, brush each warm babka with sugar syrup, using it all for a shiny finish.
  17. Cool: Let the babkas cool in the pans for a few minutes, then transfer them using the parchment paper to a wire rack to cool completely before slicing and serving.

Notes

  • If the dough feels too sticky to handle, refrigerate it for 30 minutes before shaping.
  • Overnight refrigeration of the dough will improve flavor and ease of handling.
  • Use fresh or frozen blueberries for the preserves; frozen will yield a slightly thicker preserve.
  • Ensure milk is warmed to the correct temperature to activate the yeast properly.
  • Brush with sugar syrup while the babka is still warm for best absorption and shine.
  • You can store the babka wrapped tightly at room temperature for 2-3 days or freeze it for longer storage.

Keywords: blueberry babka, cream cheese babka, braided bread, sweet bread, Jewish dessert, blueberry preserves, cream cheese filling

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