This blueberry cream cheese babka is a simple bread recipe that brings flavor and color to every slice. Filled with a sweetened blueberry cream cheese spread. Every soft and fluffy slice is perfect for snacking.
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I love blueberry recipes with cream cheese. Something about that rich and tangy flavor from the cream cheese pairs wonderfully with the sweet and tart cooked blueberries.
You're going to love how easy this blueberry cream cheese bread is to make. You may even be impressed by how fast it disappears once you start slicing it up and serving it to the family. This is one bread that's hard to resist!
For a regular bread recipe that you're going to love, check out my 5 Ingredient White Bread Recipe. This babka was actually inspired by it when I served it up with some Sugar Free Blueberry Jam.
For more delicious blueberry recipes, be sure to check out our Small Batch Blueberry Muffins, Blueberry Cream Cheese Scones, and Blueberry Sour Cream Coffee Cake.
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💛 Why You'll Love This Recipe
- Great any time of day. A sweetened cream cheese and blueberry filling balances the tartness, making this bread perfect for breakfast, dessert, or snacking.
- Delicious warm or cold. Enjoy it warm from the oven or chilled from the fridge for a refreshing summer treat.
- Not overly sweet. The flavors are subtle and balanced. With a chewy crust, soft interior, and gentle swirls of flavor, it's great toasted with toppings or enjoyed just as it is.
🛒 Ingredients
Active dry yeast. Helps the dough rise and adds flavor.
Water. Moistens the dough. Warm it to about 110°F to activate the yeast. Water that's too hot can kill the yeast, while water that's too cool won't activate it properly.
Cream cheese. Softened cream cheese adds richness and a tangy contrast to the sweet filling. Save some for our Peaches and Cream Sourdough Muffins.
Blueberry jam. Use your favorite blueberry jam or preserves, homemade or store bought. If you want to switch things up, we have plenty of homemade jam options like How to Make Strawberry Jam and Homemade Grape Jelly.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Swap the filling. Any jam or preserves you already have can replace blueberry jam without buying anything extra.
Buy cream cheese in blocks. Blocks are often cheaper than tubs and work best for baking.
🥄 Instructions for Blueberry Cream Cheese Babka
Step 1: Whisk together the flour, yeast, and salt in a mixing bowl (Image 1).
Step 2: Add in the water, canola oil, and sugar (Image 2).
Step 3: Stir together the dough mixture until shaggy (Image 3).
Step 4: Then turn it onto a clean counter and knead it for about 10 minutes until it is smooth and elastic (Image 4).
Step 5: Place the dough into a greased bowl and cover (Image 5).
Step 6: Let rise for about an hour until doubled in size (Image 6).
Step 7: Add the filling ingredients to a mixing bowl (Image 7).
Step 8: Cream together until well mixed (Image 8). Set aside.
Step 9: Turn your proofed dough out onto a lightly floured surface (Image 9).
Step 10: Roll out your dough until it reaches a rectangle size of about 10 inches by 12 inches, if not bigger (Image 10).
Step 11: Spread the filling over the bread rectangle, leaving an inch of space along the edges (Image 11).
Step 12: From one of the long ends to the other, roll the dough tightly into a log. Pinch the seam along the side of the log to help hold them in place (Image 12).
Step 13: Using a sharp knife, slice down the center of the log making it into two strands (Image 13). Keep one end uncut so that the strands are connected on one side. If desired.
Step 14: Braid the two strands together by lifting one, placing it over the other, and repeating until completed. Pinch the ends to hold them in place (Image 14).
Step 15: Pick up the braided blueberry bread and place it in a greased bread pan with the braid on top and the ends tucked underneath (Image 15). Cover with plastic wrap and allow to double in size in a warm place. (about 1 hour).
Step 16: Preheat your oven to 350 degrees F. When the bread has doubled in size, remove the plastic wrap and then bake the bread in the oven for 40-45 minutes (Image 16).
Step 17: Allow your bread to cool in the pan for 10 minutes before removing and placing it on a wire rack to cool completely.
Slice the bread and serve as desired.
👩🏻🍳 Expert Tips
- Filling and braiding. Keep the cream cheese filling thick but spreadable so it doesn't slide while rolling. When slicing the log, leave one end connected to help control the braid. Tuck the ends underneath when placing it in the pan so the braid stays on top.
- Kneading by hand. Knead on a lightly floured surface for about 10 minutes. Roll, fold, press, and rotate until the dough is smooth and elastic. It should stretch without tearing and spring back when gently poked.
- Proofing the dough. Rising time can range from 1 to 3 hours depending on temperature and yeast strength. Don't watch the clock. The dough is ready when it has doubled in size. Cover with greased plastic wrap and let it rise in a warm spot like an oven with the light on, a closed microwave, or a warm countertop.
❄️ Storage and Make Ahead
Storage: Store cooled bread in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Freeze the fully baked and cooled bread wrapped tightly for up to 4 months. Thaw before slicing and serving.
🥗 Side Dishes or Pairing Ideas
Serve this blueberry cream cheese bread with a cup of coffee or tea for breakfast or brunch. It also pairs well with fresh fruit, yogurt, or a light egg dish to balance the sweetness.
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❓ Recipe FAQs
After the bread has been completely cooled, I recommend keeping it stored in an airtight container in the fridge for up to 3 days. This will help to keep the filling fresh. You can always warm a few slices on a plate in the microwave if you decide you like it better warmed too.
Yes, you can freeze this bread recipe! After the bread has cooled, wrap it well in plastic wrap and then place in a gallon sized freezer bag or an airtight container for up to 4 months. Thaw on the counter at room temperature before slicing and serving.
If you don't have blueberry jam on hand but find yourself with blackberry, strawberry, or another flavorful variety, feel free to use them. I would try to stick with jams and preserves as they'll spread and mix easier than a jelly would.
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🐝 If you tried this Blueberry Cream Cheese Babka, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Blueberry Cream Cheese Babka
Ingredients
Bread Dough
- 2 ½ cups all-purpose flour - ($0.32)
- 2 ¼ teaspoon active dry yeast - ($0.38)
- 1 ½ teaspoon salt - ($0.01)
- 1 cup warm water, about 110°F - ($0.00)
- 3 tablespoons vegetable oil - ($0.13)
- 2 tablespoons granulated sugar - ($0.05)
Filling
- 4 ounces cream cheese, softened - ($0.93)
- ¼ cup granulated sugar - ($0.09)
- ½ teaspoon vanilla extract - ($0.01)
- ¼ cup blueberry jam - ($0.40)
Instructions
- Mix the dough. In a large bowl, whisk together the flour, yeast, and salt. Add the warm water, vegetable oil, and sugar, then stir until a dough forms.
- Knead and rise. Knead the dough for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Roll the dough. Turn the dough out onto a lightly floured surface and roll into a large rectangle, about 10x12 inches or slightly larger.
- Make the filling. In a bowl, beat together the cream cheese, sugar, vanilla extract, and blueberry jam until smooth.
- Fill and roll. Spread the filling evenly over the dough, leaving space around the edges. Starting from a long side, roll the dough tightly into a log and pinch the seam to seal.
- Cut and braid. Using a sharp knife, slice the log lengthwise down the center to create two strands. Braid the strands together, alternating sides, and pinch the ends to seal.
- Pan and rise again. Lift the braided dough into a greased 8x4-inch loaf pan, tucking the ends underneath. Cover and let rise for about 1 hour, until doubled.
- Bake. Preheat the oven to 350°F. Bake for 40 to 45 minutes, until baked through and lightly golden.
- Cool and serve. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Filling consistency. Thicker filling is easier to control, but overly thick filling can make rolling difficult.
- Clean slicing. Slice straight through the dough without separating the halves to reduce sliding.
- Shaping tip. Tuck the ends underneath so the braided center stays visible on top.
- Jam swaps. Any jam or preserve can be used in place of blueberry.
- Storage. Store cooled bread in an airtight container in the refrigerator for up to 3 days.
- Freezing. Wrap tightly and freeze for up to 4 months. Thaw before slicing and serving.
Nutritional Information
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Deborah Rapaport says
Can you show me a diagram of how you braid the dough and feel it not good with bread Ive never made bread before but this sounds delicious. Thank you Deb Rapaport
Nicole says
After rolling the dough into a log and slicing it down the center, you have two "logs" of dough in front of you (as seen in the blog step by step photos). The two logs are placed side by side, with the ends at the top being pinched together to better hold. Then the two strands/logs are literally placed one over the other to create a braided look. The ends are pinched once finished, and it is then placed into the loaf pan. I don't have process photos of lifting the dough during the braid, but I hope that description helps.