If you have a soft spot for decadent, swirled breads that combine the tangy creaminess of cheese with a burst of fresh fruit, then you’re going to adore this Blueberry Cream Cheese Babka Recipe. It’s a tender, slightly sweet yeast dough braided with luscious cream cheese filling and vibrant blueberry preserves, creating a show-stopping loaf that feels both indulgent and comforting. Perfect for weekend brunch or a special treat with your coffee, this babka balances rich texture and bright flavors in a way that will quickly make it a beloved classic in your kitchen.
Ingredients You’ll Need
Every ingredient in this Blueberry Cream Cheese Babka Recipe plays an important role, from creating the soft, pillowy dough to adding bursts of flavor and stunning swirls of color. The components are simple, but the magic happens when they come together in just the right way.
- 3 cups blueberries: Fresh or frozen, these provide the juicy burst and natural sweetness that makes the babka pop with flavor.
- ¾ cup sugar: Sweetens the blueberry preserves, balancing tartness perfectly.
- 1 tbsp lemon juice: Brightens the blueberry filling, enhancing its fresh zest.
- 8 oz cream cheese, softened: The creamy base for the luscious filling that contrasts beautifully with the fruity notes.
- ½ cup sugar: Added to the cream cheese for a smooth, sweet filling.
- 4 cups all-purpose flour: Forms the structure of the dough, providing a tender crumb.
- ⅓ cup sugar + 1 tsp sugar (divided): Sweetens the dough and activates the yeast for that perfect rise.
- 1 tsp kosher salt: Enhances all the other flavors in the bread.
- 1 package active dry yeast (about 2 ¼ tsp): The essential leavening agent that gives the dough its airy, soft texture.
- 1 cup milk, warmed to about 100-110 degrees: Provides moisture and tenderness while activating the yeast.
- 2 eggs: Add richness and structure to the dough.
- 1 tsp vanilla extract: Adds a subtle floral sweetness that complements both blueberry and cream cheese.
- 10 tbsp unsalted butter, very soft and cubed: Incorporated into the dough for richness and a tender crumb.
- ⅓ cup sugar & ⅓ cup water: Used to make the sugar syrup that finishes the babka with a shiny, sweet glaze.
How to Make Blueberry Cream Cheese Babka Recipe
Step 1: Prepare the Blueberry Preserves
Start by simmering the blueberries with sugar and lemon juice in a saucepan. This creates a thick, tangy preserve that bursts with fresh berry flavor once cooled. Crushing a few berries as it cooks gives texture and richness to the filling. Refrigerate this while you prepare the dough so it’s ready to spread later.
Step 2: Make the Cream Cheese Filling
Next, beat softened cream cheese with sugar until silky smooth and creamy. This slightly sweetened layer will add a luscious balance to the fruity preserves and tender dough, bringing a velvety richness to every bite.
Step 3: Prepare the Babka Dough
Whisk together your dry ingredients, then warm the milk to activate the yeast perfectly. Combine the yeast with warm milk and a bit of sugar, allowing it to foam and bubble, showing the yeast is alive and ready. Gradually add eggs, vanilla, flour, sugar, and salt, mixing to form a soft dough.
Step 4: Incorporate the Butter
Slowly add your very soft butter, mixing thoroughly until the dough is smooth, shiny, and slightly sticky. The fat from the butter contributes to a soft, tender crumb in the final babka, so don’t rush this step.
Step 5: Let the Dough Rise
Cover your bowl and place it in a warm spot, allowing the dough to double in size over 1 to 1 ½ hours. This first rise is crucial for developing the airy structure characteristic of a perfect babka.
Step 6: Shape and Fill the Dough
Divide the risen dough in half, roll each piece into a large rectangle, then spread the cream cheese filling evenly, leaving a small border. Follow with a generous layer of the chilled blueberry preserves. Roll each rectangle tightly into a log, trimming the edges so the filling stays neat and even.
Step 7: Braid the Babka
Slice each log lengthwise down the middle, exposing beautiful swirls of filling. Gently lay one half over the other and braid the two strands together, pressing lightly to secure. This braid not only looks stunning but ensures every slice reveals a gorgeous marbled pattern.
Step 8: Second Rise and Baking
Place the braided dough into parchment-lined loaf pans, cover, and let rise again for about an hour until puffy. Bake at 350 degrees for around 40 minutes until golden brown and a tester comes out clean. While still warm, brush the loaves generously with sugar syrup to create a shiny, sweet finish that keeps the babka moist.
How to Serve Blueberry Cream Cheese Babka Recipe
Garnishes
Sprinkle a light dusting of powdered sugar right before serving or add a few fresh blueberries on top for a pretty and tasty touch. A drizzle of vanilla glaze or a dollop of whipped cream can elevate this treat even more for special occasions.
Side Dishes
Pair slices of this Blueberry Cream Cheese Babka with a cup of hot coffee or tea for a perfect breakfast combo. It also works wonderfully alongside fresh fruit salads or creamy yogurt to balance sweetness with freshness.
Creative Ways to Present
Serve it sliced thick on a rustic wooden board for a casual brunch or place individual slices in pretty dessert plates accompanied by fresh mint leaves and a scoop of vanilla ice cream for an elegant dessert. This babka’s swirls and colors make it a natural centerpiece on any table.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover babka tightly in plastic wrap or store in an airtight container to keep it fresh. It will stay soft at room temperature for up to 2 days, making it an easy grab-and-go morning treat.
Freezing
For longer storage, freeze the babka wrapped in plastic wrap and then foil; it can keep for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving for the best texture and flavor.
Reheating
Warm slices gently in a toaster oven or microwave for about 15-20 seconds to revive that fresh-from-the-oven softness. Avoid overheating to keep the cream cheese filling creamy and delicious.
FAQs
Can I use frozen blueberries for this babka?
Absolutely! Frozen blueberries work perfectly for the preserves; just thaw and drain excess juice if needed to avoid making the filling too watery.
How long does it take for the dough to rise?
The first rise usually takes around 1 to 1 ½ hours at room temperature until doubled in size, and the second rise is about 1 hour once shaped in pans.
Can I make the dough the night before?
Yes! You can let the dough rise slowly in the refrigerator overnight, which can improve the flavor and make the process more flexible for your schedule.
Is this babka very sweet?
It’s moderately sweet, balancing the tang of cream cheese and the natural tartness of blueberries, so it’s not overwhelmingly sugary but still perfectly indulgent.
What if I don’t have a stand mixer?
You can mix and knead this dough by hand. It will take a bit more effort, but just knead the dough until smooth and elastic, about 8-10 minutes.
Final Thoughts
Whether you’re an experienced baker or just starting out, this Blueberry Cream Cheese Babka Recipe is a true showstopper that’s worth every minute of the process. Its delightful combination of creamy, fruity filling and soft, buttery bread will make it a favorite that you’ll want to share again and again. So roll up your sleeves and treat yourself to a slice of this gorgeous babka — I promise it’s even better than it looks!
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Blueberry Cream Cheese Babka Recipe
- Total Time: 4 hours 5 minutes
- Yield: 2 loaves (serves 2-4 per loaf)
- Diet: Vegetarian
Description
This decadent Cheese Babka features a soft, enriched yeast dough filled with a creamy sweetened cream cheese mixture and luscious blueberry preserves. The dough is rolled, braided, baked to golden perfection, and finished with a sweet sugar syrup glaze, delivering a tender, flavorful pastry perfect for breakfast or dessert.
Ingredients
Blueberry Preserves
- 3 cups blueberries
- 3/4 cup sugar
- 1 tbsp lemon juice
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup sugar
Babka Dough
- 4 cups all-purpose flour
- 1/3 cup sugar + 1 tsp sugar (divided)
- 1 tsp kosher salt
- 1 package active dry yeast (about 2 1/4 tsp)
- 1 cup milk, warmed to 100-110°F
- 2 eggs
- 1 tsp vanilla extract
- 10 tbsp unsalted butter, very soft and cubed
Sugar Syrup
- 1/3 cup sugar
- 1/3 cup water
Instructions
- Make Blueberry Preserves: Combine blueberries, sugar, and lemon juice in a medium saucepan. Bring to a boil, then reduce heat to medium and simmer for about 15 minutes, stirring occasionally and crushing some berries with the back of a spoon. Once thickened, refrigerate while preparing the dough.
- Prepare Cream Cheese Filling: In a bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and combined. Set aside until ready to fill the dough.
- Mix Dry Ingredients for Dough: In a large bowl, whisk together flour, 1/3 cup sugar, and kosher salt.
- Activate Yeast: Warm milk to 100-110°F. In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, 1 tsp sugar, and sprinkle yeast over the top. Stir lightly and let stand for 5 minutes until foamy.
- Add Wet Ingredients and Mix Dough: Add eggs, vanilla extract, and the flour mixture to the yeast mixture. Mix on low speed until combined, then increase to medium-low and mix for about 5 minutes until dough is smooth.
- Incorporate Butter: Add softened butter one tablespoon at a time, mixing on medium-low for about 4 minutes until butter is fully incorporated and dough is sticky but cohesive. Scrape bowl as needed.
- First Rise: Cover dough with plastic wrap and let rise in a warm place for 1 to 1.5 hours until doubled in size, or refrigerate overnight for a slower rise.
- Divide and Shape Dough: Punch down the risen dough and turn out onto a floured surface. Divide into two equal halves and shape each into a rectangle.
- Roll and Fill: Roll one half into a 12×16 inch rectangle. Spread half the cream cheese filling, leaving a small border on one long edge, then spread half the blueberry preserves also leaving a border on the same edge.
- Roll Up Dough: Starting from the long side without the border, roll the dough tightly into a log. If dough is sticky or warm, refrigerate for 30 minutes to firm up for easier handling.
- Trim and Slice: Trim about 1 inch from each end of the log. Slice lengthwise down the middle to expose layers, creating two long halves.
- Braid Dough: Lay one half over the other, pressing lightly. Braid the two strips together down to the bottom, pressing lightly. Repeat this process with the second dough disc.
- Prepare Loaf Pans and Second Rise: Line two 9×5-inch loaf pans with parchment paper, leaving overhang. Place braided dough into pans, pressing ends to fit. Cover with plastic wrap and let rise for 1 hour in a warm place.
- Bake: Preheat oven to 350°F. Bake loaves for approximately 40 minutes, until golden brown and a tester comes out clean.
- Make Sugar Syrup and Glaze: While baking, combine sugar and water in a small saucepan over medium-high heat, stirring until sugar dissolves. Cool the syrup. Immediately after removing loaves from oven, brush loaves with sugar syrup to glaze.
- Cool: Let loaves cool a few minutes in the pans, then use parchment overhang to transfer to a wire rack. Cool completely before slicing and serving.
Notes
- Refrigerating the dough overnight enhances flavor and makes it easier to work with.
- If dough becomes too warm or sticky during shaping, chill it briefly before braiding.
- You can substitute fresh blueberries with frozen if out of season, just thaw and drain excess liquid before cooking preserves.
- Ensure the milk is not too hot to avoid killing the yeast; target 100-110°F for optimal yeast activation.
- Leftover sugar syrup can be stored in the fridge and reheated to glaze other baked goods.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Jewish
