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