There’s something undeniably magical about babka. The way the dough is twisted, creating beautiful swirls of filling, makes it not only a treat for the taste buds but a feast for the eyes. A babka’s flaky, slightly crisp crust gives way to soft, buttery layers, making it the perfect balance of textures. When you add a luscious blueberry cream cheese filling, it takes this classic sweet bread to a whole new level. The combination of tangy cream cheese and the natural sweetness of blueberries makes this Blueberry Cream Cheese Babka an irresistible dessert or breakfast treat. And don’t let its intricate appearance fool you—this recipe is far easier than it looks and will have your family and friends thinking you spent hours in the kitchen crafting this masterpiece.
I first fell in love with babka during a trip to a bakery that specialized in Eastern European pastries. Babka, with its distinctive swirls and decadent fillings, quickly became a favorite. I loved how versatile it was—sometimes filled with cinnamon, chocolate, or even savory ingredients like cheese. When I decided to make my own, I wanted something that combined two of my favorite flavors: blueberries and cream cheese. The result? A babka that’s rich, slightly tangy from the cream cheese, and bursting with blueberry goodness in every bite. It’s become a family favorite, especially during the summer months when blueberries are in season. But thanks to frozen berries, it’s a recipe you can enjoy all year long!
Why You’ll Love This Recipe:
- Perfect for any occasion: Whether it’s brunch, dessert, or an afternoon snack, this babka is always a hit.
- Rich in flavor: The cream cheese adds a creamy, tangy contrast to the sweetness of the blueberries, creating a perfect balance of flavors.
- Impressive yet easy: Babka may look intricate, but this recipe breaks down the steps in a way that makes it totally approachable for beginners.
- Customizable: If you’re not a fan of blueberries, you can easily swap in your favorite fruit or jam for a different twist.
- Stays fresh: Babka stays moist and delicious for days, and it freezes beautifully, so you can enjoy it anytime.
Preparation Time and Servings:
- Total time: 3 hours (includes rising and baking time)
- Servings: 10-12 slices
- Calories per serving: 320
- Protein: 6g, Carbs: 45g, Fat: 13g
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warmed
- 3 large eggs, at room temperature
- 1/2 cup unsalted butter, softened and cut into cubes
- 1/2 tsp salt
For the Blueberry Cream Cheese Filling:
- 1 cup cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp cornstarch (if using frozen blueberries)
- 1 tbsp lemon juice
- Zest of 1 lemon
For the Streusel Topping (Optional):
- 1/4 cup all-purpose flour
- 2 tbsp sugar
- 2 tbsp unsalted butter, softened
- 1/4 tsp cinnamon
Egg Wash:
- 1 egg
- 1 tbsp water
Step-by-Step Instructions:
Making the Dough:
- Activate the yeast: In a small bowl, mix the warm milk (about 110°F) with 1 tablespoon of sugar and sprinkle the yeast on top. Let it sit for 5-10 minutes until it becomes foamy. This means the yeast is activated and ready to use.
- Mix the dough: In a large mixing bowl (or the bowl of a stand mixer), combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. If using a stand mixer, attach the dough hook and mix on low speed until the dough comes together. Increase the speed to medium and knead for about 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, mix until the dough is shaggy, then turn it out onto a floured surface and knead for 10 minutes.
- First rise: Transfer the dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Making the Blueberry Cream Cheese Filling:
- Prepare the cream cheese mixture: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Set aside.
- Prepare the blueberries: If using fresh blueberries, toss them with the lemon juice and zest. If using frozen blueberries, toss them with lemon juice, zest, and the cornstarch. The cornstarch will help thicken the filling and prevent the babka from becoming too wet.
Assembling the Babka:
- Roll out the dough: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a large rectangle, about 10×18 inches. Try to keep the dough as even as possible to ensure it bakes evenly.
- Spread the filling: Spread the cream cheese mixture evenly over the surface of the dough, leaving about a 1-inch border around the edges. Sprinkle the blueberries over the cream cheese layer.
- Roll it up: Starting from the long edge, tightly roll the dough into a log, just like you would if making cinnamon rolls. Pinch the seam to seal it, and then gently roll it so it’s even in thickness throughout.
- Twist the dough: To create the signature babka swirls, use a sharp knife to cut the rolled log in half lengthwise. You’ll have two long strips with the filling exposed. Twist the two strips together, keeping the cut sides facing up to show off the layers of filling.
- Second rise: Carefully place the twisted dough into a greased loaf pan. Cover it with a towel and let it rise for another 45 minutes to an hour, until it has puffed up slightly.
Baking the Babka:
- Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Make the streusel (optional): In a small bowl, mix the flour, sugar, cinnamon, and butter together until crumbly. This will add a crunchy, sweet topping to your babka.
- Egg wash and bake: Once the babka has risen, brush the top with the egg wash (beat 1 egg with 1 tablespoon of water). If using the streusel topping, sprinkle it generously over the babka.
- Bake: Bake the babka in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking.
- Cool: Remove the babka from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will help the babka set and make slicing easier.
How to Serve:
- For breakfast: Serve a thick slice of babka with a cup of coffee or tea for a delightful morning treat.
- As dessert: Top a slice with a dollop of whipped cream or a drizzle of vanilla glaze for a more decadent dessert option.
- Snack time: Babka is perfect for snacking—whether you’re enjoying it warm out of the oven or grabbing a slice from the fridge.
Additional Tips:
- Don’t rush the rising times: Allowing the dough to rise properly is key to getting a soft, fluffy babka. If your kitchen is cold, try placing the dough in a slightly warmed (but turned off) oven to help it rise.
- Use a serrated knife to slice: When cutting the rolled dough, a serrated knife will make it easier to slice through without squishing the layers.
- Don’t be intimidated by the twist: Twisting the dough might look complicated, but it’s simpler than it seems. Just remember to keep the cut sides facing up to show off the beautiful layers of filling.
- Customize your filling: If blueberries aren’t your thing, try using raspberries, blackberries, or even a store-bought fruit jam for a different flavor.
- Serve slightly warm: Babka is best enjoyed when it’s slightly warm, so don’t be afraid to reheat slices in the microwave or oven for that fresh-out-of-the-oven feel.
Recipe Variations:
- Chocolate Blueberry Babka: Add a layer of chocolate spread or melted chocolate over the cream cheese before adding the blueberries for an extra indulgent treat.
- Cinnamon Sugar Babka: If you want a more traditional babka, replace the blueberry cream cheese filling with a cinnamon sugar mixture.
- Savory Babka: Omit the sugar from the dough and swap the blueberry filling for savory options like pesto, cheese, and sun-dried tomatoes.
- Mini Babkas: Instead of making one large loaf, divide the dough into smaller portions and make mini babkas—perfect for gifting or individual servings.
Serving Suggestions:
- Side dishes: Pair your babka with fresh fruit or yogurt for a balanced breakfast or brunch.
- Beverages: Serve with coffee, tea, or even a cold glass of milk for a classic pairing.
- For kids: Cut into smaller slices or serve with a side of fruit for a kid-friendly snack.
Freezing and Storage:
- Storage: Store your babka in an airtight container at room temperature for up to 3 days. If you want to keep it fresher for longer, store it in the fridge for up to a week.
- Freezing: Babka freezes beautifully! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It will keep for up to 3 months. To reheat, thaw it overnight in the fridge and warm slices in the oven at 350°F until heated through.
Special Equipment:
- Stand mixer: While you can knead the dough by hand, a stand mixer with a dough hook attachment will make the process easier and quicker.
- Loaf pan: A standard 9×5-inch loaf pan is perfect for this recipe, but you can also use a smaller pan for a taller loaf.
- Pastry brush: Use a pastry brush for applying the egg wash evenly to get that golden, shiny finish.
FAQ Section:
- Can I use frozen blueberries? Yes! Just be sure to toss them in cornstarch to prevent them from releasing too much liquid while baking.
- How can I make the dough rise faster? If your kitchen is cold, place the dough in a slightly warmed (but turned off) oven to help it rise more quickly.
- What if my dough doesn’t rise? Make sure your yeast is fresh and that your milk wasn’t too hot, which can kill the yeast. You can also try letting the dough rise in a warmer spot.
- Can I make this ahead of time? Yes! You can prepare the babka and let it rise overnight in the fridge. In the morning, take it out, let it come to room temperature, and bake as directed.
- What’s the best way to reheat babka? To reheat slices, place them in the oven at 350°F for about 10 minutes, or microwave for 15-20 seconds until warm.
Conclusion:
I can’t wait for you to try this Blueberry Cream Cheese Babka! It’s the perfect combination of sweet and tangy, with a soft, fluffy dough and that stunning swirl of blueberry filling. Whether you’re serving it for breakfast, brunch, or dessert, this babka is sure to impress. Don’t forget to take a picture and share your creation—I love seeing how your bakes turn out! Happy baking!
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Blueberry Cream Cheese Babka
- Total Time: 2 hours
Description
Let me tell you, this Blueberry Cream Cheese Babka has quickly become a family favorite in our home! The first time I made it, I was nervous about the complexity of making babka, but it turned out to be a fun and rewarding experience. The dough is soft and pillowy, and the cream cheese filling perfectly complements the fresh blueberries. When I pulled it out of the oven, the aroma wafted through the house, and my family couldn’t wait to dig in. One bite, and everyone was hooked! Now, it’s a regular feature at our brunches and gatherings.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the Blueberry Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup fresh blueberries (or frozen, if necessary)
- 1 tsp vanilla extract
For the Topping (optional):
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
-
Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and eggs until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. -
Knead the Dough:
Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Place it in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size. -
Make the Cream Cheese Filling:
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Stir in the blueberries and vanilla extract gently, being careful not to crush the blueberries. -
Roll Out the Dough:
Once the dough has risen, punch it down and roll it out into a rectangle (about 12×18 inches) on a lightly floured surface. -
Spread the Filling:
Spread the cream cheese filling evenly over the rolled-out dough, leaving a small border around the edges. Starting from one long side, roll the dough tightly into a log. -
Shape the Babka:
Using a sharp knife, cut the rolled dough in half lengthwise to expose the filling. Twist the two halves together, then shape it into a coil or braid. Place the twisted dough into a greased loaf pan. -
Second Rise:
Cover the loaf pan with a towel and let the dough rise again for about 30 minutes until slightly puffed. -
Preheat the Oven:
Preheat your oven to 350°F (175°C). -
Bake:
Once the dough has risen, sprinkle the optional sugar and cinnamon topping over the top. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean. -
Cool and Serve:
Let the babka cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 12
- Calories: 240
