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Blueberry Cream Cheese Babka Recipe

Blueberry Cream Cheese Babka Recipe
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★★★★★

4.8 from 19 reviews

Blueberry Cream Cheese Babka is a delightful braided bread filled with a luscious blend of cream cheese and sweet blueberry filling. Featuring a tender, buttery dough and a glossy finish, this babka combines tangy, sweet flavors in a beautiful presentation perfect for breakfast, brunch, or dessert.

Ingredients

Scale

For the Dough:

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/2 cup warm milk
  • 2 large eggs, room temperature
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened

For the Blueberry Filling:

  • 1 1/2 cups fresh or frozen blueberries
  • 1/3 cup sugar
  • 1 tbsp lemon juice
  • 2 tsp cornstarch

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

For the Egg Wash:

  • 1 egg
  • 1 tbsp milk

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1–2 tbsp milk or lemon juice

Instructions

  1. Make the Dough: In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. In a stand mixer fitted with a dough hook, mix flour, sugar, and salt. Add the yeast mixture and eggs, mixing until combined. Gradually add softened butter, a tablespoon at a time, and knead for about 10 minutes until dough is smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm spot for 1–2 hours or until doubled in size.
  2. Make the Fillings: For the blueberry filling, combine blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 8–10 minutes. Cool completely. For the cream cheese filling, beat softened cream cheese with powdered sugar and vanilla extract until smooth and spreadable. Set aside or chill until ready to use.
  3. Assemble the Babka: Once dough has doubled, punch it down and roll it out into a rectangle approximately 10×14 inches on a lightly floured surface. Spread cream cheese filling evenly over the dough, then add the blueberry filling on top. Starting from the long side, roll the dough tightly into a log. Slice the log in half lengthwise to reveal layers. Twist the two halves together with cut sides facing up to form a braid. Place braid carefully into a greased 9×5-inch loaf pan. Cover and let rise for 45–60 minutes.
  4. Bake: Preheat the oven to 350°F (175°C). Brush the loaf with the egg wash made by whisking together one egg and one tablespoon of milk. Bake for 35–40 minutes until golden brown and a skewer inserted comes out clean. Let cool at least 30 minutes before slicing or glazing.
  5. Optional Glaze: Whisk powdered sugar with milk or lemon juice to desired consistency. Drizzle over cooled babka for added sweetness and shine.

Notes

  • Use room temperature ingredients for best dough texture and rise.
  • Chill the cream cheese filling before assembly to avoid runny fillings.
  • Line the loaf pan with parchment paper for easy removal and clean edges.
  • Blueberry cream cheese babka can be made a day ahead and tastes better the next day.
  • Try variations such as strawberry jam, chocolate spread, or lemon zest for different flavors.
  • Store at room temperature in airtight container for up to 3 days, or refrigerate for up to 1 week. Freeze wrapped tightly for up to 2 months.

Nutrition

Keywords: blueberry babka, cream cheese babka, braided bread, breakfast bread, sweet bread, blueberry dessert, brunch recipe

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