Best-Ever Blueberry and Cream Cheese Babka Recipe

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Babka has a special way of combining the best flavors into one soft, sweet, and swirly loaf. If you’ve been searching for the best-ever blueberry and cream cheese babka recipe, you’ve come to the right place! This recipe is packed with sweet blueberry preserves, tangy cream cheese, and a perfectly tender dough. Whether you’re a seasoned baker or trying babka for the first time, you’ll find this guide easy to follow and deeply satisfying.

What Makes This Babka So Special?

There’s something magical about the swirl of flavors and textures in babka. This loaf offers:

  • A sweet-tart blueberry filling made with fresh berries.
  • Creamy richness from softened cream cheese.
  • A tender, buttery dough that’s soft yet sturdy enough to hold its shape.
  • An irresistible sugar syrup glaze that adds a shiny finish and keeps the loaf moist.

Let’s dive into how you can recreate this bakery-worthy treat right in your kitchen.

Ingredients You’ll Need

Here’s a quick overview of the ingredients for this recipe. Feel free to print this list to take it with you when shopping!

For the Blueberry Filling:

IngredientAmount
Blueberries3 cups
Sugar¾ cup
Lemon Juice1 tbsp

For the Cream Cheese Filling:

IngredientAmount
Cream Cheese8 oz (softened)
Sugar½ cup

For the Dough:

IngredientAmount
All-Purpose Flour4 cups
Sugar⅓ cup + 1 tsp
Kosher Salt1 tsp
Active Dry Yeast2¼ tsp
Milk (warmed)1 cup
Eggs2 large
Vanilla Extract1 tsp
Unsalted Butter10 tbsp (softened, cubed)

For the Sugar Syrup:

IngredientAmount
Sugar⅓ cup
Water⅓ cup

Step-by-Step Instructions

1. Prepare the Blueberry Filling

  1. Combine 3 cups of blueberries, ¾ cup of sugar, and 1 tablespoon of lemon juice in a saucepan.
  2. Cook over medium heat for about 15 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency.
  3. Transfer the filling to a bowl and let it cool in the fridge while you prepare the dough.

2. Activate the Yeast

  1. Warm 1 cup of milk to 100–110°F and mix it with 1 teaspoon of sugar and 2¼ teaspoons of active dry yeast.
  2. Let it sit for 5–10 minutes until it becomes foamy. This step ensures your yeast is alive and ready to make the dough rise.

3. Make the Dough

  1. In a large mixing bowl, whisk together the eggs, ⅓ cup of sugar, vanilla extract, and salt.
  2. Add the yeast mixture to the bowl and mix well.
  3. Gradually incorporate the flour, one cup at a time, mixing until a sticky dough forms.
  4. Knead the softened butter into the dough, one cube at a time, until it’s fully absorbed. The dough should become smooth and elastic.
  5. Cover the bowl with a clean towel and let the dough rise in a warm spot for 1–1.5 hours or until doubled in size.

4. Prepare the Cream Cheese Filling

  1. In a small bowl, mix 8 ounces of softened cream cheese with ½ cup of sugar until smooth and spreadable.

5. Shape the Babka

  1. Roll out the risen dough into a large rectangle (about 16×12 inches).
  2. Spread the cream cheese filling evenly over the dough.
  3. Top with the cooled blueberry filling, spreading it to the edges.
  4. Roll the dough into a tight log.

6. Twist and Assemble

  1. Slice the log lengthwise to expose the swirls of filling.
  2. Twist the two halves together, keeping the cut sides facing up.
  3. Place the twisted dough into a greased loaf pan. Cover and let it rise for another hour.

7. Bake the Babka

  1. Preheat your oven to 350°F (175°C).
  2. Bake the babka for 40 minutes, or until golden brown and cooked through.

8. Make the Sugar Syrup

  1. While the babka bakes, combine ⅓ cup of sugar and ⅓ cup of water in a saucepan.
  2. Bring to a boil and stir until the sugar dissolves completely.

9. Finish the Babka

  1. As soon as the babka comes out of the oven, brush it generously with the sugar syrup.
  2. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Enjoy your blueberry and cream cheese babka as a breakfast treat, an afternoon snack with tea, or even as a dessert. Slice it thickly and savor the creamy, fruity swirls in every bite.

Tips for Success

  • Plan ahead: Babka requires multiple rising times, so make sure you have enough time to complete each step.
  • Don’t rush the rise: Allowing the dough to double in size is key to achieving a light and fluffy texture.
  • Work quickly with the fillings: The cream cheese and blueberry filling can soften the dough, so assemble the loaf as swiftly as possible.

FAQs about Blueberry and Cream Cheese Babka

1. Can I use frozen blueberries for the filling?
Yes! Frozen blueberries work perfectly for this recipe. Just increase the cooking time slightly to evaporate any extra water.

2. How do I store babka?
Store your babka in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

3. Can I freeze babka?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. It can last up to 2 months in the freezer.

4. Do I need a stand mixer to make the dough?
While a stand mixer makes kneading easier, you can knead the dough by hand. It will take about 10–12 minutes to achieve the right consistency.

5. What other fillings can I use?
Babka is versatile! Try chocolate, cinnamon, or even savory fillings like pesto and cheese.

6. Why is my babka dense?
A dense babka usually means the dough didn’t rise enough or was overfilled, making it difficult to bake through evenly.

Why You Should Try This Recipe Today

There’s no better way to celebrate the flavors of summer (or brighten a cold winter day) than with a homemade babka. This recipe combines the sweetness of blueberries with the creamy tang of cream cheese, all wrapped up in a buttery, soft dough.

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Best-Ever Blueberry and Cream Cheese Babka Recipe


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  • Author: Clara
  • Total Time: 2 hours 45 minutes
  • Yield: 1 loaf (8–10 slices)

Description

A heavenly loaf of babka swirled with sweet-tart blueberry preserves and luscious cream cheese. This bakery-style treat is perfect for breakfast, dessert, or anytime indulgence!


Ingredients

  • Blueberry Filling:
    • Blueberries: 3 cups
    • Sugar: ¾ cup
    • Lemon Juice: 1 tbsp
  • Cream Cheese Filling:
    • Cream Cheese (softened): 8 oz
    • Sugar: ½ cup
  • Dough:
    • All-Purpose Flour: 4 cups
    • Sugar: ⅓ cup + 1 tsp
    • Kosher Salt: 1 tsp
    • Active Dry Yeast: 2¼ tsp
    • Milk (warmed): 1 cup
    • Eggs: 2 large
    • Vanilla Extract: 1 tsp
    • Unsalted Butter (softened, cubed): 10 tbsp
  • Sugar Syrup:
    • Sugar: ⅓ cup
    • Water: ⅓ cup

Instructions

  • Prepare the Blueberry Filling:
    Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 15 minutes, stirring until thickened. Cool completely.
  • Activate the Yeast:
    Warm milk to 100–110°F and mix with 1 tsp sugar and yeast. Let it sit for 5–10 minutes until foamy.
  • Make the Dough:
    • In a mixing bowl, whisk eggs, ⅓ cup sugar, vanilla, and salt. Add the yeast mixture and combine.
    • Gradually add flour, mixing until a sticky dough forms.
    • Knead in butter, one cube at a time, until smooth and elastic. Cover and let rise for 1–1.5 hours.
  • Prepare the Cream Cheese Filling:
    Mix softened cream cheese and sugar until smooth.
  • Shape the Babka:
    • Roll the dough into a 16×12-inch rectangle. Spread cream cheese filling evenly, followed by the blueberry filling.
    • Roll tightly into a log, slice lengthwise, and twist the two halves with cut sides up.
  • Assemble and Rise:
    Place the twisted dough in a greased loaf pan. Cover and let rise for 1 hour.
  • Bake the Babka:
    Preheat oven to 350°F (175°C). Bake for 40 minutes until golden brown.
  • Make the Sugar Syrup:
    Simmer sugar and water until dissolved. Brush the syrup over the hot babka.
  • Cool and Serve:
    Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Eastern European

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