Description
This Blueberry Cream Cheese Babka is a deliciously rich and tender braided bread featuring a luscious cream cheese and fresh blueberry filling. The dough is soft and slightly sweet, complemented by bursts of fresh blueberries and creamy cheese, all finished with a crunchy sugar topping for added texture. Perfect for breakfast, brunch, or dessert, this babka combines traditional Jewish baking with a fresh fruity twist.
Ingredients
Scale
Dough
- 4 cups all-purpose flour (or bread flour for chewier texture)
- 2 teaspoons active dry yeast
- 1 cup milk (whole milk for best flavor)
- 1/2 cup unsalted butter
- 1/2 cup sugar (brown sugar adds caramel flavor)
- 2 large eggs
- 1 teaspoon salt
Filling
- 8 oz cream cheese (softened)
- 1 cup fresh blueberries (or thawed frozen blueberries)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (or almond extract)
Topping
- 1 large egg (for egg wash, beaten)
- 2 tablespoons turbinado sugar
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Gradually add the warm milk and eggs, mixing until a soft dough forms. Knead the dough for about 10 minutes on a floured surface until it becomes smooth and elastic.
- Let it Rise: Cover the dough with a clean kitchen towel and place it in a warm area. Allow the dough to rise for 1 hour or until it has doubled in size.
- Make the Filling: In a separate bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the fresh blueberries, being careful not to crush them.
- Roll Out the Dough: After the dough has risen, punch it down to remove air bubbles. On a floured surface, roll the dough out into a rectangle approximately 1/4 inch thick.
- Spread the Filling: Evenly spread the blueberry cream cheese mixture over the rolled-out dough, leaving a small border around the edges.
- Shape the Babka: Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, slice the log down the center lengthwise to expose the filling layers, then twist the two halves together to form the babka shape.
- Final Rise: Place the twisted babka into a greased loaf pan. Cover with a kitchen towel and let it rise for an additional 30 to 45 minutes, or until puffed up.
- Apply Egg Wash and Add Sugar: Preheat your oven to 350°F (175°C). Brush the top of the babka with the beaten egg wash and sprinkle turbinado sugar evenly over the surface.
- Bake the Babka: Bake in the preheated oven for 35 to 40 minutes, or until the babka is golden brown and cooked through. If the top browns too quickly, loosely tent it with foil.
- Cool and Serve: Remove the babka from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- You can substitute frozen blueberries if fresh are unavailable; just make sure they are thawed and drained.
- Use bread flour instead of all-purpose flour for a chewier texture in the dough.
- The egg wash creates a lovely shiny crust and helps the turbinado sugar stick.
- Store leftover babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To prevent the babka from drying out, warm slices gently before serving.
