A Decadent Treat for Every Occasion
If you’re searching for the ultimate show-stopping dessert, this Blueberry Cream Cheese Babka recipe is exactly what you need. Combining rich cream cheese filling, tangy blueberry preserves, and tender, buttery dough, this braided bread is a perfect blend of sweetness and sophistication. Whether you’re baking for a brunch, a family gathering, or simply to treat yourself, this recipe will wow anyone who takes a bite.
But don’t be intimidated by its intricate appearance! With a bit of patience and the step-by-step guide below, you’ll have a gorgeous homemade babka that tastes even better than a bakery’s.
Why You’ll Love This Recipe
This Blueberry Cream Cheese Babka is perfect for:
- Entertaining: It’s a stunning centerpiece for brunches or tea parties.
- Gift Giving: Homemade babka makes a thoughtful and delicious gift.
- Weekends in the Kitchen: If you enjoy slow, meditative baking projects, this recipe is your next adventure.
What makes it special is the combination of tart blueberry preserves and creamy, slightly tangy cream cheese filling nestled in layers of buttery, tender dough. The sugar syrup brushed over the loaf ensures a glossy finish and locks in moisture, keeping it soft and flavorful for days.
Ingredients You’ll Need
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 2 ¼ tsp)
- 1 cup milk, warmed to 100-110°F
- 2 eggs
- 1 teaspoon vanilla
- 10 tablespoons unsalted butter, very soft and cubed
Sugar Syrup
- ⅓ cup sugar
- ⅓ cup water
Kitchen Equipment
- Stand mixer with a dough hook attachment
- Mixing bowls
- Medium saucepan
- Rolling pin
- 9 x 5-inch loaf pans (2)
- Parchment paper
- Small pastry brush
- Wire rack
Step-by-Step Instructions
1. Make the Blueberry Preserves
In a medium saucepan, combine the blueberries, sugar, and lemon juice. Bring the mixture to a boil, then reduce to medium heat. Simmer for about 15 minutes, stirring occasionally, and use the back of a spoon to crush some of the blueberries. Allow the preserves to cool and refrigerate while preparing the dough.
2. Prepare the Cream Cheese Filling
Beat the cream cheese and sugar together in a bowl until smooth. Set aside until needed.
3. Prepare the Babka Dough
- In the bowl of your stand mixer, whisk together the flour, ⅓ cup sugar, and salt.
- Warm the milk to 100-110°F, add it to the mixing bowl, and sprinkle in the yeast along with 1 teaspoon sugar. Stir gently and let sit for 5 minutes, until the mixture is foamy.
- Add the eggs, vanilla, and flour mixture to the yeast mixture. Mix on low speed until combined, then increase to medium-low and knead for 5 minutes until the dough is smooth.
- Gradually add the softened butter, one tablespoon at a time, mixing until incorporated. The dough will be sticky but should come together.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
4. Assemble the Babka
- Punch down the risen dough and divide it into two halves. Roll each half into a 12 x 16-inch rectangle.
- Spread half the cream cheese filling over each rectangle, leaving a small border along one long edge. Repeat with half the blueberry preserves.
- Roll the dough tightly from the long side, then slice each log in half lengthwise to expose the layers. Braid the two halves together and place the braided dough into a parchment-lined loaf pan.
5. Let It Rise Again
Cover the pans with plastic wrap and let the dough rise for another hour.
6. Bake the Babka
Preheat your oven to 350°F. Bake the babka for about 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Add the Sugar Syrup
While the babka bakes, prepare the sugar syrup by combining sugar and water in a saucepan. Heat until the sugar dissolves, then set aside to cool. Immediately after removing the babka from the oven, brush the syrup over the loaves for a glossy finish.
Tips and Tricks
- Refrigerating the Dough: If the dough becomes too sticky to work with, refrigerate it for 30 minutes before assembling the babka.
- Substitute Fillings: Try raspberry preserves or Nutella for a twist on this recipe.
- Overnight Option: Let the dough rise in the refrigerator overnight for convenience and enhanced flavor.
How to Store Babka
Wrap leftover babka tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to a week. To enjoy it warm, reheat slices in the microwave for 10-15 seconds. Babka also freezes beautifully—wrap it tightly in plastic wrap and foil before freezing for up to 2 months.
Food and Drink Pairings
Blueberry Cream Cheese Babka pairs wonderfully with:
- A hot cup of coffee or tea.
- A dollop of whipped cream or a scoop of vanilla ice cream for dessert.
- Fresh fruit and yogurt for a decadent breakfast spread.
Frequently Asked Questions
Q: Can I use frozen blueberries for the preserves?
A: Absolutely! Just thaw and drain the blueberries before using.
Q: What if I don’t have a stand mixer?
A: You can mix the dough by hand and knead it on a floured surface for about 10 minutes.
Q: Can I make this recipe vegan?
A: Yes, substitute the butter with vegan butter, milk with almond or oat milk, cream cheese with vegan cream cheese, and eggs with flaxseed meal or a commercial egg replacer.
Final Thoughts
This Blueberry Cream Cheese Babka is a must-try recipe for anyone who loves baking or simply wants to indulge in something special. With its swirls of sweet blueberries and creamy filling, it’s a guaranteed crowd-pleaser.
Don’t keep this recipe to yourself! Share it with your friends and family, and be sure to subscribe to our blog for more delicious recipes and baking tips. Happy baking!