Cream Cheese Blueberry Babka

Cream Cheese Blueberry Babka Bread

5 from 1 review



For the dough:


For the blueberry filling:


For the cream cheese filling:  


  1. To make the dough, in a bowl of stand mixer fitted with a dough hook combine the milk, 1 teaspoon of sugar and yeast.
  2. Let stand for 5 minutes. 
  3. In another bowl combine the flour, sugar and salt. 
  4. Add the eggs and vanilla to the bowl of stand mixer.
  5. While the mixer is running, add the flour mixture slowly. 
  6. Beat on low speed for 5 minutes.
  7. Gradually add the butter and mix for another 4 minutes. 
  8. Lightly grease a large bowl with oil. 
  9. Transfer the dough into the bowl. 
  10. Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size. 
  11. In the meantime, make the blueberry filling. 
  12. Add the blueberries, lemon juice and sugar to a large pot and stir to combine. 
  13. Bring to a boil over medium high heat. 
  14. Reduce the heat to medium and simmer for 15 minutes until thickened
  15. Set aside. 
  16. To make the cream cheese filling, in a bowl cream the cheese and sugar. 
  17.  Line two 9×5 inch loaf pans with parchment paper. Set aside. 
  18. Punch the dough and divide into 2 portions.
  19. Roll each portion of dough into a 12×16 inch rectangle. 
  20. Spread with half the cream cheese mixture onto dough rectangle.
  21. Spread half of blueberry filing in the same manner. 
  22. Roll up the dough into a long log. 
  23. Cut the log in half lengthwise.
  24. Twist 2 halves around each other to form braided loaf. 
  25. Carefully transfer the loaf to the prepared pan. 
  26. Repeat last 6 steps with other dough rectangle. 
  27. Cover the pans with plastic wrap and let rise for an hour. 
  28. Preheat oven to 350ºF.
  29. Bake in preheated oven for 40 minutes. 
  30. Remove from the oven and allow to cool before serving.


Keywords: blueberry, babka, bread, cream cheese, loaf

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