Blueberry Cream Cheese Babka
Blueberry Cream Cheese Babka is a decadent and visually stunning bread that combines a soft, enriched dough with swirls of tangy cream cheese and sweet blueberry filling. It’s perfect for breakfast, dessert, or as a special treat for any occasion.
Ingredients
For the Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
1/2 cup whole milk, warmed
1/4 cup water, warmed
1/4 cup unsalted butter, softened
2 large eggs
For the Blueberry Filling:
1 1/2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Streusel Topping (Optional):
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsalted butter, softened
For the Egg Wash:
1 egg, beaten
1 tablespoon milk
Instructions
1. Make the Dough:
In a large mixing bowl, combine the flour, sugar, yeast, and salt.
Add the warm milk, water, softened butter, and eggs. Mix until the dough comes together.
Knead the dough on a floured surface or in a stand mixer with a dough hook for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
2. Prepare the Blueberry Filling:
In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring frequently, until the mixture thickens (about 5 minutes). Stir in vanilla extract.
Let the filling cool completely before using.
3. Prepare the Cream Cheese Filling:
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Assemble the Babka:
Punch down the dough and divide it into two equal portions (for two loaves).
Roll one portion into a large rectangle (about 12×16 inches).
Spread half of the cream cheese mixture evenly over the dough, leaving a 1/2-inch border.
Spread half of the blueberry filling over the cream cheese layer.
Roll the dough tightly into a log, starting from the long side. Pinch the seam to seal.
Slice the log lengthwise down the middle, exposing the filling, and twist the two halves together to form a braid.
Place the twisted dough into a greased loaf pan. Repeat with the second portion of dough.
5. Add the Streusel Topping (Optional):
In a small bowl, mix the flour, sugar, and butter until crumbly.
Sprinkle the streusel over the braided dough in the pans.
6. Second Rise:
Cover the loaf pans with a clean kitchen towel and let rise for 30-45 minutes.
7. Bake:
Preheat the oven to 350°F (175°C).
Brush the babka with egg wash and bake for 40-45 minutes, or until golden brown and cooked through.
8. Cool and Serve:
Allow the babka to cool in the pans for 10 minutes, then transfer to a wire rack.
Slice and enjoy warm or at room temperature.
