Blueberry Cream Cheese Babka

4.93 from 14 votes

Blueberry Cream Cheese Babka

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.

Prep Time2 30

Cook Time45

Total Time3 15

Course: Breakfast, brunch, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 203kcal

Author: Nicole Durham

Cost: Recipe $2.32 / Serving $0.23

Equipment

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)

US Customary - Metric

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.

Nutrition