I already have a couple of babka recipes on my blog. So far they are full of chocolate and/or nuts, so now I have a fruity version for you. This blueberry cream cheese babka is light and fluffy with a creamy blueberry cream cheese filling.
This filling is a dream as it makes the babka moist. I love to eat this babka plain or just with a little butter, which tastes so good with the blueberry filling. Whether for breakfast or dessert, it is incredibly scrumptious.
Yes, it takes a little more prep time, but it’s so worth it. If you love babka, you can easily double this recipe, bake 2 loaves and then freeze 1 of them. After you thaw it, briefly put it in the oven again and it almost tastes like it’s freshly baked. Delicious.
Tools & Equipment
- 23x13cm / 9×5-inch loaf pan
- Large bowl
- Hand mixer
- Medium saucepan
- Off-set spatula
- Parchment paper
- Pastry brush
- Plastic wrap
- Rolling pin
- Sharp knife
- Silicone spatula
- Small saucepan
- Stand mixer fitted with the dough hook
- Whisk
- Wire rack
Recipe Tips
Temperature: Remove the butter and eggs from the fridge about 1 hour before you want to start to bring them to room temperature. To slightly heat the milk, place it in the microwave for about 30 seconds.
Butter: You add the butter on low speed, which means it is not incorporated perfectly so the dough still looks a little lumpy. This is fine at this point.
The Dough: If the dough is too soft after kneading and sticks to the sides of the bowl, add 1 tablespoon of flour at a time until the dough pulls away from the sides. I suggest you place the dough in the fridge overnight. However, you can proceed immediately with the next step of the recipe if you prefer not to wait. This will also work, but it is easier to work with the dough when it is chilled.
The Filling: You can prepare the blueberry preserves the night before and refrigerate overnight. I prepare the cream cheese sugar mixture directly before using it, as it is done quickly and not worth making in advance.
Ingredients for Blueberry Cream Cheese Babka
Directions – How to Make Blueberry Cream Cheese Babka
Make the Dough
Grease a 23x13cm/9×5-inch loaf pan and line with parchment, leaving an overhang on the sides of the pan. Add flour, yeast, salt and sugar to the bowl of a stand mixer and whisk briefly to combine. Attach the dough hook to the stand mixer and add the milk and eggs.
Knead on medium-low until the dough no longer sticks to the sides of the bowl, for about 10 minutes. With the mixer running on low speed, add the butter and mix until fully incorporated into the dough, for about 5 minutes.
Knead on medium until the dough is elastic and no longer sticks to the sides of the bowl, for about 15 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Place in the fridge overnight.
Make the Filling
Blueberry Preserves: Add blueberries, sugar and lemon juice to a medium saucepan and stir to combine. Bring to a boil, then reduce heat to medium and allow to simmer, stirring occasionally, until the mixture thickens and you can crush some blueberries with your spatula, for about 15-20 minutes. Remove from the heat and let cool.
Cream Cheese Sugar Mixture: Place cream cheese and sugar in a bowl and beat with a hand mixer until well combined.
Make the Syrup
Combine water and sugar in a small saucepan and heat over medium heat. Boil for 4 minutes, skimming off any foam that rises with a spoon. Remove from heat and allow the syrup to cool to room temperature before brushing over the babka.
Finish the Babka
Take the dough out of the fridge and lightly flour your work surface and rolling pin. Roll it out into a rectangle about 30x40cm/12×16-inch. Spread the cream cheese…
…and blueberry preserves all over the dough, leaving a small border all around. Roll the dough up the long side into a tight spiral, then cut in half with a sharp knife to divide the dough into 2 long pieces. Place 1 piece of dough over the 2nd to form an X, then braid the 2 pieces together.
Place the babka in the loaf pan and let proof in a warm place until the dough has doubled in size, for about 60-90 minutes. Preheat the oven to 180°C/350°F. Bake the babka until golden brown on top, for about 30-35 minutes.
Take the babka out of the oven and place on a wire rack. Brush the top generously with syrup and let the babka cool completely in the pan. Lift the babka out of the pan using the parchment overhang.
Storing and Freezing Instructions
Storage: Wrap leftover blueberry cream cheese babka in plastic wrap and keep at room temperature for up to 4 days.
Freezing Instructions: You can freeze this babka for up to 2 months. To freeze, wrap in 2 layers of plastic wrap and 1 layer of aluminum foil or place in an airtight container. To thaw, let it sit at room temperature for a few hours while still wrapped. This way, the condensation that forms during thawing remains on the outside of the babka and does not affect its quality.
My Summary for Blueberry Cream Cheese Babka
Difficulty: Intermediate.
Taste & Texture: The Blueberry Cream Cheese Babka tastes sweet and buttery. The texture is light and fluffy, the filling is creamy and fruity, which makes the babka really juicy.
Time: It takes about 90 minutes to make the dough, blueberry preserves and syrup. I recommend, if you have the time, to make the dough the night before and refrigerate overnight. In my opinion, the dough is much easier to work with then. The shaped babka needs to proof in the loaf pan for another 60-90 minutes before it is ready to bake. Baking time is 30-35 minutes.
