Blueberry Cream Cheese Babka

Introduction

Blueberry Cream Cheese Babka is a delightful pastry that combines the rich flavors of cream cheese and sweet blueberries. This braided bread is perfect for breakfast, brunch, or even dessert. With its soft texture and tempting filling, it’s easy to see why this babka is a favorite among many.

Why Make This Recipe

Making Blueberry Cream Cheese Babka at home gives you a chance to impress your family and friends with your baking skills. The sweet blueberry preserves and creamy filling are a winning combination that will make your taste buds sing. Plus, there’s something special about baking fresh bread that fills your home with warmth and delicious aromas.

How to Make Blueberry Cream Cheese Babka

Ingredients:

3 cups blueberries
3/4 cup sugar (for preserves)
1 tablespoon lemon juice
8 oz cream cheese, softened
1/2 cup sugar (for filling)
4 cups all-purpose flour
1/3 cup sugar + 1 teaspoon sugar (divided)
1 teaspoon kosher salt
1 pkg active dry yeast (about 2 1/4 tsp)
1 cup milk, warmed to about 100-110°F
2 eggs
1 teaspoon vanilla
10 tablespoons unsalted butter, very soft and cubed
1/3 cup sugar (for syrup)
1/3 cup water

Directions:

Make the Blueberry Preserves: In a medium saucepan, combine the blueberries, 3/4 cup sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally until it thickens. Refrigerate the preserves while the dough rises.
Prepare the Cream Cheese Filling: Using an electric mixer, beat the softened cream cheese with 1/2 cup sugar until well combined. Set aside.
Make the Babka Dough: In a bowl, whisk together the flour, 1/3 cup sugar, and kosher salt. Warm the milk in the microwave until it reaches 100-110°F. Pour the warm milk into a stand mixer bowl and add the remaining 1 teaspoon sugar. Sprinkle the yeast over the milk and stir. Let it sit for about 5 minutes until it becomes foamy. Then, add the eggs, vanilla, and the flour mixture to the yeast mixture. Mix on low speed until combined and then increase to medium-low for about 5 minutes until the dough is smooth. Gradually add the soft butter and mix for about 4 minutes until it’s sticky. Cover with plastic wrap and let the dough rise in a warm place for 1-1.5 hours until it doubles in size (or refrigerate overnight).
Shape the Babka: Once the dough has risen, punch it down and divide it in half. Roll out each half into a 12×16-inch rectangle. Spread half of the cream cheese mixture and half of the blueberry preserves on each rectangle, leaving a border on one long edge. Roll the dough tightly from the long side without the border, trim the ends, and slice down the middle lengthwise to expose the layers. Twist the two halves together and pinch the ends to seal.
Bake the Babka: Place each braided loaf in a parchment-lined 9×5 inch loaf pan. Cover and let rise in a warm place for about an hour. Preheat the oven to 350°F (175°C) and bake for about 40 minutes, or until golden brown and a tester comes out clean.
Make the Sugar Syrup: In a small saucepan, combine 1/3 cup sugar and 1/3 cup water. Cook over medium-high heat until the sugar dissolves. Set aside to cool.
Finish the Babka: Brush the warm babka with half of the sugar syrup right after baking. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

How to Serve Blueberry Cream Cheese Babka

Serve slices of Blueberry Cream Cheese Babka warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also top it with powdered sugar if you want an extra touch of sweetness.

How to Store Blueberry Cream Cheese Babka

To store any leftovers, wrap the babka tightly in plastic wrap to keep it fresh. You can keep it at room temperature for up to 2 days. For longer storage, place it in the refrigerator for up to a week. You can also freeze the babka for up to 3 months. Just make sure to wrap it well before freezing.

Tips to Make Blueberry Cream Cheese Babka

Make sure your cream cheese is softened for easy blending.
If using frozen blueberries, don’t thaw them before using; they can be added straight to the preserves.
You can adjust the sugar in the filling and preserves to suit your taste.

Variation

Feel free to mix things up by adding other fruits, such as raspberries or strawberries, to the filling. You could also substitute the cream cheese with ricotta for a different flavor and texture.

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them directly to the preserves without thawing.

2. How do I know if the babka is baked properly?
The babka is done when it’s golden brown and a toothpick inserted comes out clean.

3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough the night before and let it rise in the refrigerator overnight. Shape and bake it in the morning for a fresh treat!