Blueberry Cream Cheese Babka

Soft, rich, and stunningly swirled, this Blueberry Cream Cheese Babka is everything I want in a sweet, homemade bread. It starts with a buttery brioche-style dough that’s wrapped around a luscious vanilla cream cheese filling and a fresh blueberry jam. Whether I’m serving it warm for breakfast, as a brunch showstopper, or as a sweet afternoon pick-me-up, it always disappears fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

2 1/4 teaspoons active dry yeast

1/2 cup whole milk, warm (about 110°F)

1/4 cup granulated sugar

2 1/4 cups all-purpose flour

1/4 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

6 tablespoons unsalted butter, softened

For the Blueberry Filling:

1 1/4 cups fresh or frozen blueberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Syrup:

1/4 cup water

1/4 cup granulated sugar

Directions

I start by activating the yeast in warm milk with a bit of sugar—after about 10 minutes, it gets foamy and ready to use.

In my stand mixer, I combine flour, the rest of the sugar, and salt. Then I add eggs, vanilla, and the yeast mixture, mixing with a dough hook until just combined.

I add the butter slowly, one tablespoon at a time, letting it fully mix in before adding more. Then I knead the dough for 8 minutes until it’s soft and elastic.

After placing the dough in a greased bowl, I let it rise for 1.5 to 2 hours until it doubles in size.

Making the Fillings:

In a small saucepan, I cook the blueberries with sugar and lemon juice until they burst. I stir in cornstarch and let it thicken, then cool it completely.

In a separate bowl, I beat cream cheese with powdered sugar and vanilla until smooth and creamy.

Assembling the Babka:

Once the dough has risen, I roll it into a large rectangle, about 12×16 inches.

I spread on the cream cheese mixture, then the cooled blueberry filling.

Rolling it tightly into a log, I slice it lengthwise and twist the two halves, keeping the cut sides facing up.

I place the twisted dough into a greased loaf pan and let it rise again for 45–60 minutes.

Baking:

I preheat the oven to 350°F (175°C).

The babka bakes for 45–50 minutes, and I cover it loosely with foil halfway through if it’s browning too fast.

While it bakes, I simmer the sugar and water for the syrup.

As soon as the babka comes out of the oven, I brush it with the syrup, then let it cool in the pan before slicing.

Servings and timing

Servings: 10 slices

Prep Time: 25 minutes (plus 2.5 hours for rising)

Cook Time: 50 minutes

Total Time: About 3 hours 45 minutes

Calories per slice: Approximately 310 kcal

Variations

I sometimes swap blueberries with raspberries or blackberries for a different fruity twist.

For a more citrusy version, I add lemon zest to the cream cheese filling.

If I want it extra indulgent, I sprinkle a few white chocolate chips over the blueberry filling before rolling.

I’ve also tried adding cinnamon to the dough for a subtle spice note.

For a nutty texture, I sometimes sprinkle chopped almonds or pecans on top before baking.

Storage/Reheating

I store leftover babka wrapped tightly at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I freeze it (sliced or whole) for up to 2 months. To reheat, I warm individual slices in the microwave for 10–15 seconds or reheat in the oven at 300°F until just warmed through.

FAQs

How do I know when the babka is fully baked?

I check that the top is golden and firm, and I insert a skewer into the center—it should come out clean or with a few moist crumbs. If it looks too brown but isn’t fully baked, I cover it with foil and continue baking.

Can I make this ahead of time?

Yes, I often prepare the dough and fillings the night before. After assembling the babka, I cover and refrigerate it overnight, then bake it fresh the next morning.

What if I don’t have a stand mixer?

I can knead the dough by hand—it just takes a bit more effort. After mixing the ingredients, I knead for about 10–12 minutes until the dough is smooth and elastic.

Can I use store-bought blueberry jam?

Absolutely. If I’m short on time, I use a good-quality store-bought jam instead of making the blueberry filling from scratch.

Why is my babka dense?

Babka can turn out dense if the dough doesn’t rise enough or if it’s underbaked. I make sure to allow proper rising time and always check for doneness before pulling it from the oven.

Conclusion

This Blueberry Cream Cheese Babka is one of my favorite bakes when I want something sweet, rich, and absolutely gorgeous. Whether I’m sharing it at brunch or enjoying a quiet slice with coffee, it never fails to impress. With its creamy, jammy swirls and buttery dough, it’s the kind of treat I’ll happily make again and again.

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