Blueberry Cream Cheese Babka

There’s something magical about the very first bite of a freshly baked Blueberry Cream Cheese Babka. As a child, I remember watching my grandmother lovingly knead dough in her cozy kitchen, a place filled with the warm aroma of yeast and sugar. It’s those memories that inspired me to bring this recipe to life — a delightful dance of tangy blueberries, creamy cheese, and tender dough that wraps around you like a comforting hug from the past. This babka embodies the simplicity of home cooking, where every slice tells a story of love, tradition, and the joy of sharing something homemade with those you cherish.

As you embark on this culinary journey with me, imagine the golden crust giving way to a soft, flavorful interior, each bite a reminder of the warmth and love that only a homemade treat can provide. This recipe is all about celebrating the simple pleasures — the beauty of blueberries bursting with sweetness, the richness of cream cheese, and the satisfaction of creating something from scratch. You’ll find that making this babka is as rewarding as it is delicious, a testament to the ease and joy of home baking that I hold so dear.

Why This Recipe Should Be on Your Table

This Blueberry Cream Cheese Babka isn’t just a dessert; it’s an experience waiting to unfold on your table. Imagine the delight on your family’s faces as you unveil a loaf of this sweet bread, the swirls of blueberry and cream cheese promising flavor in every slice. Whether you’re hosting a brunch, looking for a comforting weekend bake, or simply craving something sweet, this babka is versatile enough to suit any occasion. Its homemade charm makes it a perfect centerpiece for gathering loved ones, offering a slice of nostalgia and warmth with every bite. Plus, the process of making it is a therapeutic escape, providing a creative outlet that rewards you with a deliciously satisfying result.

Kitchen Tools to Make This Recipe Easy Peasy

Creating this delightful babka at home is as easy as pie, especially when you have the right tools by your side. You’ll need a few kitchen essentials to make the process smooth and enjoyable:

1. Stand Mixer: With a dough hook attachment, this handy tool will do most of the kneading for you, making the process effortless.
2. Medium Saucepan: Perfect for making the blueberry preserves, allowing you to manage the heat and ensure a perfect consistency.
3. Electric Mixer: To whip together the cream cheese filling until it’s smooth and luscious.
4. Rolling Pin: Essential for rolling out the babka dough to an even thickness.
5. 9 x 5 Loaf Pans: These will give your babka its classic shape, ensuring even baking and a golden crust.

How to Make This Recipe Easy Peasy

Ingredients

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 pkg active dry yeast about 2 ¼ tsp – 1 cup milk warmed to about 100-110 degrees – 2 eggs – 1 teaspoon vanilla – 10 tablespoon unsalted butter very soft and cubed

Sugar Syrup
– ⅓ cup sugar – ⅓ cup water

Instructions

1. Combine all the ingredients in a medium saucepan. Bring to a boil, and then reduce the heat to medium and simmer for about 15 minutes, stirring occasionally until thickened and crushing some of the blueberries with the back of the spoon. Refrigerate the preserves while the dough rises.
2. Combine the cream cheese and sugar in a bowl and beat using an electric mixer until combined. Set aside until ready to fill the dough.
3. Whisk together flour, ⅓ cup of sugar and salt in a bowl. Warm milk in the microwave for about 45 seconds or until a thermometer reads 100 to 110 degrees. Add the milk and 1 teaspoon sugar to the bowl of a stand mixer fit with a dough hook. Sprinkle the yeast over the milk and stir to combine. Let stand for about 5 minutes until the yeast starts to foam.
4. Add eggs, vanilla, flour, sugar and salt to the yeast mixture. Mix on low speed until combined and then increase speed to medium low and mix for about 5 minutes until the dough is smooth.
5. Add the softened butter by the tablespoon and mix on medium low about 4 minutes until butter is incorporated and dough comes together but is sticky. Scrape down the sides of the bowl as needed during mixing.
6. Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1 ½ hours until the dough is about doubled (or let rise in the refrigerator overnight). Punch down the dough and scrape out onto a lightly floured surface. Divide the dough into 2 halves and shape into a rectangle.
7. Starting with one disc, roll the dough out on a floured surface to a 12 x 16 rectangle. Spread with half the cream cheese mixture leaving a small border on one long edge. Then spread with half the blueberry preserves again leaving a border on a long edge.
8. Starting with the long side without the border, roll the dough into a tight log. If the dough is very warm or sticky, you can refrigerate the dough for about 30 minutes to make it easier to work with (if you didn’t refrigerate overnight).
9. Trim off about an inch from each side. Slice the dough down the middle lengthwise into 2 long halves with the layers exposed. Place the end of one of the halves over the top of the other half, pressing together lightly (see pictures above) and then braid the 2 pieces over one another to the bottom, again pressing together lightly. Repeat the last 2 steps with the other dough disc.
10. Line two, 9 x 5 loaf pans with parchment paper leaving an overhang on the long sides. Carefully place the braided dough into each loaf pan, squeezing the ends slightly to fit if needed. Cover with plastic wrap and let rise in a warm place for an hour.
11. Bake at 350 degrees for about 40 minutes or until golden brown and a tester comes out clean. Immediately after taking out of the oven, brush each loaf with half the sugar syrup, using it all.
12. Cool a few minutes in the loaf pan and then transfer the babka using the parchment paper to a wire rack to cool completely.

Difficulty: Intermediate • Cuisine: Eastern European • Preparation Time: 50 minutes • Cooking Time: 40 minutes • Total Time: 3 hours 30 minutes • Calories: 320 per slice • Servings: 8 per loaf

Note: If you prefer a less sweet babka, reduce the sugar in the preserves or skip the sugar syrup glaze.

Health and Flavor Benefits of Ingredients

One of the joys of this recipe is how it marries taste with the benefits of its ingredients. Blueberries are a powerhouse of antioxidants and vitamins, adding not just a pop of color and flavor, but also nutritional value to your babka. The cream cheese provides a creamy texture and depth of flavor, while being a good source of calcium. The dough, enriched with eggs and milk, offers protein and essential nutrients, making each slice a well-rounded treat. Together, these ingredients create a harmonious balance of sweet, tangy, and creamy flavors that are as delightful as they are nourishing.

Tasty Pairings to Serve with This Easy Peasy Dish

Serving your Blueberry Cream Cheese Babka can be a delightful experience when paired with the right accompaniments. A hot cup of freshly brewed coffee or a soothing herbal tea enhances the flavors of the babka beautifully, providing a warm and comforting contrast to its sweetness. For a more indulgent treat, consider a dollop of freshly whipped cream on the side. This babka also pairs wonderfully with a scoop of vanilla ice cream if you’re serving it as a dessert. The creamy, cold ice cream against the warm, soft babka creates a sensory delight that’s perfect for any occasion.

Storage Tips and How to Enjoy Leftovers the Easy Peasy Way

To keep your babka fresh and delicious, store it in an airtight container at room temperature for up to three days. If you want to enjoy it over a longer period, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. For those moments when you crave a warm slice straight from the oven, simply reheat it in the microwave for about 10 seconds or pop it in a preheated oven at 300 degrees for a few minutes. Leftover babka also makes an excellent base for a decadent French toast or bread pudding, turning your breakfast into a gourmet delight.

There’s something truly special about creating and sharing a homemade dish like this Blueberry Cream Cheese Babka. It’s a recipe that brings people together, inviting warmth, nostalgia, and a sense of home into your kitchen. Whether you’re making it for a special occasion or simply to enjoy a moment of baking bliss, this babka is a testament to the power of simple ingredients transformed with love and care. Thank you for joining me in this culinary adventure, and may your kitchens always be filled with joy and the comforting aroma of home-cooked goodness.

Blueberry Cream Cheese Babka

This delightful babka combines the sweet and tangy flavors of blueberries with creamy cheese, all wrapped in a rich, buttery dough.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 40 minutes mins

Rising Time 1 hour hr

Total Time 3 hours hrs 30 minutes mins

Servings: 2 loaves

Course: Dessert

Cuisine: Jewish

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

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 divided
• 1 teaspoon kosher salt
• 1 pkg active dry yeast about 2 ¼ tsp
• 1 cup milk warmed to about 100-110 degrees
• 2 eggs
• 1 teaspoon vanilla
• 10 tablespoons unsalted butter very soft and cubed

Sugar Syrup

• ⅓ cup sugar
• ⅓ cup water

Equipment

• Stand Mixer
• Saucepan
• Loaf Pans
• Parchment Paper

Method

 

1. Combine all the ingredients for the blueberry preserves in a medium saucepan. Bring to a boil, then reduce the heat to medium and simmer for about 15 minutes, stirring occasionally until thickened and crushing some of the blueberries with the back of the spoon. Refrigerate the preserves while the dough rises.
2. Combine the cream cheese and sugar in a bowl and beat using an electric mixer until combined. Set aside until ready to fill the dough.
3. Whisk together flour, ⅓ cup of sugar, and salt in a bowl. Warm milk in the microwave for about 45 seconds or until a thermometer reads 100 to 110 degrees. Add the milk and 1 teaspoon sugar to the bowl of a stand mixer fit with a dough hook. Sprinkle the yeast over the milk and stir to combine. Let stand for about 5 minutes until the yeast starts to foam.
4. Add eggs, vanilla, flour, sugar, and salt to the yeast mixture. Mix on low speed until combined and then increase speed to medium low and mix for about 5 minutes until the dough is smooth.
5. Add the softened butter by the tablespoon and mix on medium low about 4 minutes until butter is incorporated and dough comes together but is sticky. Scrape down the sides of the bowl as needed during mixing.
6. Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1 ½ hours until the dough is about doubled (or let rise in the refrigerator overnight). Punch down the dough and scrape out onto a lightly floured surface. Divide the dough into 2 halves and shape into a rectangle.
7. Starting with one disc, roll the dough out on a floured surface to a 12 x 16 rectangle. Spread with half the cream cheese mixture leaving a small border on one long edge. Then spread with half the blueberry preserves again leaving a border on a long edge.
8. Starting with the long side without the border, roll the dough into a tight log. If the dough is very warm or sticky, you can refrigerate the dough for about 30 minutes to make it easier to work with (if you didn’t refrigerate overnight).
9. Trim off about an inch from each side. Slice the dough down the middle lengthwise into 2 long halves with the layers exposed. Place the end of one of the halves over the top of the other half, pressing together lightly and then braid the 2 pieces over one another to the bottom, again pressing together lightly. Repeat the last 2 steps with the other dough disc.
10. Line two, 9 x 5 loaf pans with parchment paper leaving an overhang on the long sides. Carefully place the braided dough into each loaf pan, squeezing the ends slightly to fit if needed. Cover with plastic wrap and let rise in a warm place for an hour.
11. Bake at 350 degrees for about 40 minutes or until golden brown and a tester comes out clean. Immediately after taking out of the oven, brush each loaf with half the sugar syrup, using it all.
12. Cool a few minutes in the loaf pan and then transfer the babka using the parchment paper to a wire rack to cool completely.
13. Combine the sugar and water in a small saucepan and stir, cooking on medium high until the sugar is dissolved. Set aside to cool.

Notes

For a twist, try adding a sprinkle of cinnamon to the cream cheese filling or a handful of chopped nuts for extra texture. The babka can also be frozen for up to three months.