This Blueberry Cream Cheese Babka combines a soft, buttery dough with layers of tangy cream cheese and sweet blueberry filling, making it an irresistible addition to any brunch spread or special dessert table. With its delicate, twisted design and a crunchy streusel topping, this babka is as stunning as it is delicious.
Ingredients:
For the Dough:
2 ¾ cups all-purpose flour
¼ cup granulated sugar
1 package (2 ¼ tsp) instant yeast
½ teaspoon salt
⅓ cup whole milk, warmed
2 large eggs, room temperature
6 tablespoons unsalted butter, softened
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
For the Blueberry Filling:
1 cup fresh or frozen blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Streusel Topping:
⅓ cup all-purpose flour
2 tablespoons granulated sugar
3 tablespoons cold unsalted butter, cubed
Directions:
Prepare the Dough:
In a stand mixer, combine flour, sugar, yeast, and salt.
Add the warm milk and eggs, mixing until incorporated.
Gradually add softened butter, one tablespoon at a time, mixing until the dough becomes smooth and elastic (about 8-10 minutes of kneading).
Transfer the dough to a greased bowl, cover, and let it rise for 1-1.5 hours, or until it doubles in size.
Prepare the Blueberry Filling:
In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring occasionally, until the mixture thickens (about 5 minutes). Let it cool completely.
Make the Cream Cheese Filling:
In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Shape the Babka:
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 10×15-inch rectangle.
Spread the cream cheese filling over the dough, followed by the blueberry filling.
Roll the dough tightly from the long side into a log. Cut the log lengthwise and twist the two halves, keeping the filling side up. Place the twisted dough into a greased loaf pan.
Make the Streusel Topping:
In a small bowl, mix flour, sugar, and cubed butter with your fingers until crumbly.
Sprinkle the streusel over the top of the babka.
Bake:
Preheat the oven to 350°F (175°C). Cover the loaf loosely and let it rise for 30 minutes.
Bake for 40-45 minutes, or until golden brown.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Tips:
For Breakfast or Brunch: Serve slices of Blueberry Cream Cheese Babka warm with a drizzle of honey or a dusting of powdered sugar. Pair it with coffee, tea, or fresh juice to enhance the flavors.
As a Dessert: Serve as a sweet treat after dinner with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Toast Option: Lightly toast the babka and spread a bit of butter or cream cheese for a warm, indulgent snack.
Storage Tips:
At Room Temperature: Wrap the babka tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for 2-3 days.
In the Refrigerator: To extend freshness, you can store it in the fridge. Wrap it tightly to prevent it from drying out. It will last for up to 5 days, but bring it to room temperature or gently warm it before serving.
Freezing: For longer storage, you can freeze the babka. Wrap it securely in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To serve, thaw it at room temperature or warm it in the oven at 350°F (175°C) for 10-15 minutes.
Related Recipes:
FAQs:
Can I use frozen blueberries for the filling?
Yes, you can use frozen blueberries. There’s no need to thaw them first. Just cook them with the sugar, cornstarch, and lemon juice as directed. The mixture may take a couple of extra minutes to thicken compared to fresh blueberries.
How do I prevent the babka from unraveling while baking?
To prevent unraveling, ensure the dough is tightly rolled when shaping the babka. After twisting the dough, place it snugly into the loaf pan and let it rise again before baking. This will help the dough hold its shape during baking.
Can I make the dough ahead of time?
Yes! You can prepare the dough ahead of time and let it rise in the refrigerator overnight. When you’re ready to bake, take it out, let it come to room temperature, and then proceed with shaping and baking.
How do I know when the babka is fully baked?
The babka should be golden brown on top and sound hollow when tapped on the bottom. You can also check the internal temperature with a thermometer; it should read about 190°F (88°C) when fully baked.
Conclusion:
This Blueberry Cream Cheese Babka recipe is the perfect balance of sweet, tangy, and buttery, making it an impressive and crowd-pleasing dish. Whether you’re looking to elevate your brunch or simply want a beautiful dessert to share, this babka is sure to become a favorite!
📖 Recipe:
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Blueberry Cream Cheese Babka
- Total Time: 2 hours 45 minutes
- Yield: 10-12 slices
- Diet: Vegetarian
Description
This Blueberry Cream Cheese Babka features a soft, buttery dough filled with layers of sweet blueberries and tangy cream cheese, topped with a crunchy streusel. Perfect for brunch or a special dessert, this babka combines rich flavors and beautiful presentation. Learn how to make this delicious, twisted bread at home!
Ingredients
For the Dough:
2 ¾ cups all-purpose flour
¼ cup granulated sugar
1 package (2 ¼ tsp) instant yeast
½ teaspoon salt
⅓ cup whole milk, warmed
2 large eggs, room temperature
6 tablespoons unsalted butter, softened
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
For the Blueberry Filling:
1 cup fresh or frozen blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Streusel Topping:
⅓ cup all-purpose flour
2 tablespoons granulated sugar
3 tablespoons cold unsalted butter, cubed
Instructions
- Prepare the Dough: In a stand mixer, combine flour, sugar, yeast, and salt. Add warm milk and eggs, mixing to combine. Gradually add softened butter, one tablespoon at a time, mixing until the dough is smooth. Knead for 8-10 minutes. Let the dough rise for 1-1.5 hours until doubled.
- Make Blueberry Filling: Cook blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat until thickened. Cool completely.
- Make Cream Cheese Filling: Beat cream cheese, sugar, and vanilla until smooth.
- Shape the Babka: Roll out the dough into a rectangle, spread cream cheese filling, then blueberry filling. Roll tightly, cut the dough lengthwise, twist the two halves, and place in a greased loaf pan.
- Make the Streusel: Mix flour, sugar, and cubed butter with fingers until crumbly. Sprinkle over the babka.
- Bake: Preheat oven to 350°F (175°C). Let the babka rise for 30 minutes, then bake for 40-45 minutes until golden brown.
Notes
For a deeper flavor, let the dough rise in the refrigerator overnight.
You can use either fresh or frozen blueberries for the filling.
Babka can be frozen for up to 3 months.
- Prep Time: 2 hours (including rising time)
- Cook Time: 45 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 10-12 slices
- Calories: 320 kcal per slice
