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–+ servings
Melany

Blueberry Cream Cheese Babka Bread: A Sweet and Swirled Delight

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!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings: 1 loaf (12 slices)
Course: Dessert/Breakfast
Cuisine: Eastern European
Ingredients Method

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

Method
 

Prepare the Blueberry Filling:
  1. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
  2. Cook, stirring often, until the mixture thickens (about 15 minutes).
  3. Transfer to a bowl and refrigerate until completely cooled.
Activate the Yeast:
  1. Warm the milk to 100–110°F and stir in 1 tsp sugar and the yeast.
  2. Let it sit for 5–10 minutes until frothy.
Make the Dough:
  1. In a large mixing bowl, whisk together eggs, ⅓ cup sugar, vanilla extract, and salt.
  2. Stir in the yeast mixture.
  3. Gradually add the flour, one cup at a time, mixing until a soft dough forms.
  4. 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).
  5. 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:
  1. Beat cream cheese and sugar together until smooth and creamy. Set aside.
Roll and Fill the Dough:
  1. Once risen, punch down the dough and roll it out into a rectangle (about 18x12 inches) on a floured surface.
  2. Spread the cream cheese filling evenly over the dough, leaving a small border.
  3. Spread the cooled blueberry filling on top of the cream cheese layer.
Shape the Babka:
  1. Roll the dough tightly from the long edge into a log.
  2. Slice the log lengthwise down the center to expose the layers.
  3. Twist the two halves together, keeping the cut sides facing up. Pinch the ends to seal.
Second Rise:
  1. Place the twisted dough into a greased loaf pan.
  2. Cover and let it rise for another hour until puffy.
Bake the Babka:
  1. Preheat your oven to 350°F (175°C).
  2. Bake for 40–45 minutes, or until golden brown.
Make the Sugar Syrup:
  1. Combine sugar and water in a small saucepan over medium heat.
  2. Bring to a boil, stirring until the sugar dissolves completely.
Brush and Cool:
  1. Brush the hot babka generously with sugar syrup as soon as it comes out of the oven.
  2. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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