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Blueberry Babka Cream Cheese

The combination of a buttery, enriched dough with a tangy filling creates a sophisticated treat that balances sweetness with a hint of acidity.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Calories: 380
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm whole milk 110°F
  • 1 large egg room temperature
  • 4 tablespoons unsalted butter softened
  • 8 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest

Method
 

  1. In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until it becomes foamy.
  2. Add the flour, egg, and softened butter. Mix on low speed using the dough hook for 6 to 8 minutes, or until the dough is smooth and pulls away from the sides of the bowl.
  3. Cover the bowl with a damp cloth and let the dough rise in a warm spot for 60 to 90 minutes, or until doubled in size.
  4. While the dough rises, beat the cream cheese, powdered sugar, and vanilla extract together in a small bowl until smooth.
  5. Punch down the risen dough and roll it out on a floured surface into a 10×15 inch rectangle.
  6. Spread the cream cheese mixture evenly over the dough, leaving a small border at the edges. Sprinkle the blueberries and lemon zest over the cheese layer.
  7. Roll the dough tightly into a log starting from the long edge. Use a sharp knife to cut the log in half lengthwise, exposing the layers.
  8. Twist the two halves around each other to form a braid and place it gently into a greased loaf pan.
  9. Preheat your oven to 350°F. Cover the loaf and let it rest for another 20 minutes while the oven heats up.
  10. Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely before slicing.