Description
This Blueberry Cream Cheese Babka Bread is a show-stopping dessert or breakfast treat. With soft, pillowy dough, creamy filling, and a luscious blueberry swirl, it’s as delicious as it is beautiful. Perfect for special occasions or as a thoughtful gift, this babka is sure to impress!
Ingredients
For the Blueberry Filling:
- 3 cups blueberries
- ¾ cup sugar
- 1 tbsp lemon juice
For the Dough:
- 4 cups all-purpose flour
- ⅓ cup granulated sugar (plus 1 tsp for yeast activation)
- 1 tsp kosher salt
- 2¼ tsp active dry yeast
- 1 cup warm milk (100–110°F)
- 2 large eggs
- 1 tsp vanilla extract
- 10 tbsp unsalted butter, softened and cubed
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup sugar
For the Sugar Syrup:
- ⅓ cup sugar
- ⅓ cup water
Instructions
- Prepare the Blueberry Filling:
- Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook, stirring often, until the mixture thickens (about 15 minutes).
- Transfer to a bowl and refrigerate until completely cooled.
- Activate the Yeast:
- Warm the milk to 100–110°F and stir in 1 tsp sugar and the yeast.
- Let it sit for 5–10 minutes until frothy.
- Make the Dough:
- In a large mixing bowl, whisk together eggs, ⅓ cup sugar, vanilla extract, and salt.
- Stir in the yeast mixture.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms.
- Knead the dough on a floured surface, incorporating the softened butter one cube at a time. Knead until the dough is smooth and elastic (5–7 minutes).
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Prepare the Cream Cheese Filling:
- Beat cream cheese and sugar together until smooth and creamy. Set aside.
- Roll and Fill the Dough:
- Once risen, punch down the dough and roll it out into a rectangle (about 18×12 inches) on a floured surface.
- Spread the cream cheese filling evenly over the dough, leaving a small border.
- Spread the cooled blueberry filling on top of the cream cheese layer.
- Shape the Babka:
- Roll the dough tightly from the long edge into a log.
- Slice the log lengthwise down the center to expose the layers.
- Twist the two halves together, keeping the cut sides facing up. Pinch the ends to seal.
- Second Rise:
- Place the twisted dough into a greased loaf pan.
- Cover and let it rise for another hour until puffy.
- Bake the Babka:
- Preheat your oven to 350°F (175°C).
- Bake for 40–45 minutes, or until golden brown.
- Make the Sugar Syrup:
- Combine sugar and water in a small saucepan over medium heat.
- Bring to a boil, stirring until the sugar dissolves completely.
- Brush and Cool:
- Brush the hot babka generously with sugar syrup as soon as it comes out of the oven.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: Eastern European