Now, you might think babka is one of those fancy treats, but trust me, it’s much easier than it looks. Yes, it takes a little time and TLC, but the results are well worth the effort. There’s something about the combination of sweet blueberries and creamy cheese enveloped in soft, rich dough that makes it irresistible.
Growing up, weekends were always a bustle in the kitchen, with me learning recipes and picking up tricks from my mom. Over the years, we’ve perfected this babka recipe, tweaking it here and there to suit our taste buds. I remember the first time I tried making it on my own. My family sat around the kitchen, eagerly waiting for it to come out of the oven. The aroma that filled the house was incredible, and I could see the anticipation in their eyes as we sliced into that first loaf.
If you’re thinking about trying your hand at baking and want something rewarding, this recipe’s a great choice. It’s not just about another sweet bread; it’s about creating a delightful experience that everyone around will appreciate and remember. Plus, with all the love you roll into it, how could it not be a hit? So why not grab those basic ingredients, preheat the oven, and let’s create something special together!
How to Make Blueberry Cream Cheese Babka
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Ingredients:
- 3 cups fresh blueberries
- 1/2 cup granulated sugar
- 10 tbsp unsalted butter, softened and cubed
- 8 oz cream cheese, softened
- 1/3 cup warm water
- 4 cups all-purpose flour
- 2 large eggs
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 pkg active dry yeast (about 2 1/4 tsp)
- 1 tsp kosher salt
- 1 cup milk, warmed to 100-110°F
- 1/3 cup sugar, divided into parts
- 1 tsp sugar for sprinkling
Directions:
- Begin by making the blueberry filling. Combine the blueberries, granulated sugar, and lemon juice in a saucepan. Cook this over medium heat until it boils, then reduce the heat to a simmer. Stir occasionally for about 15 minutes until the mixture thickens. Let it cool in the fridge until needed.
- For the cream cheese mixture, place the softened cream cheese and sugar in a mixing bowl. Use a mixer to combine them until smooth and well incorporated, then set it aside.
- Now, let’s dive into creating the babka dough. In a large bowl, mix the flour, some sugar, and salt. Heat the milk slightly until it’s warm to the touch. In a stand mixer bowl, combine this milk with a teaspoon of sugar and sprinkle the yeast on top. Allow it to sit for around 5 minutes until the mixture turns foamy.
- Add the eggs, vanilla, flour mixture, and salt to the yeast mixture. Mix on a low speed until combined, and then continue mixing on a medium-low speed for about 5 minutes to develop a smooth dough. Gradually incorporate the butter and keep mixing until the dough is sticky yet cohesive, approximately 4 more minutes.
- Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1 to 1.5 hours or until it doubles in size. Alternatively, let it chill in the refrigerator overnight. Once risen, punch it down and turn it onto a floured surface, dividing it into two portions.
- Roll one section into a rectangle measuring about 12 x 16 inches. Spread half of the cream cheese and blueberry mixture onto the rectangle evenly. Roll it tightly from the longer side, trimming off the edges, and slice it lengthwise. Twist these two halves, creating a braided appearance, and repeat these steps with the second section.
- Prepare two 9×5 inch loaf pans by lining them with parchment paper. Place the twisted dough into the prepared pans. Cover them and let them rise for another hour.
- Preheat your oven to 350°F. Once the babkas have risen, bake them for about 40 minutes or until they become golden brown. While they bake, dissolve sugar in water to create a syrup. Once removed from the oven, brush this syrup over the warm loaves to give them a beautiful glaze. Let them cool slightly before transferring to a wire rack to finish cooling.
Storing Suggestion:
To keep your babka fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, consider wrapping it tightly in plastic wrap and aluminum foil, then store it in the freezer where it can remain fresh for up to a month.
Cooking Tips:
Working with yeast might seem challenging, but remember to keep your milk warm, not hot, to avoid killing the yeast. If you’re short on blueberries, consider using a blueberry jam as a substitute. For extra flavor, add a sprinkle of cinnamon to the dough.
Serving Suggestions:
Serve this babka warm, paired with a steaming cup of coffee or tea. It also makes for a delightful dessert topped with a scoop of vanilla ice cream. You might even consider a dusting of powdered sugar or a drizzle of icing to add an extra touch of sweetness.
Ingredient Substitutions:
Don’t have fresh blueberries? Frozen blueberries or even a different type of berry preserve can work well. For a twist, consider using mascarpone cheese in place of cream cheese, which will provide a similar creamy texture with a slightly different flavor.
Seasonal Variations:
In the summer, try adding fresh raspberries or blackberries for a fruity twist. As autumn arrives, incorporate spiced apple or pear compote. And in the winter months, cranberry preserves make a festive and tangy addition.
Allergen Information:
This recipe contains dairy, gluten, and eggs. To avoid gluten, try using a gluten-free flour blend. For a dairy-free version, use vegan cream cheese and a plant-based milk alternative. If you’re avoiding eggs, consider an egg replacer product or flaxseed meal as a substitute.
Frequently Asked Questions
Can I make the babka dough ahead of time?
Yes, absolutely! You can prepare the dough a day ahead and allow it to rise in the refrigerator overnight. This allows the flavors to develop and can result in a more complex taste. Just be sure to bring it to room temperature before rolling and baking.
Can I use a bread machine to make the dough?
Certainly! You can use a bread machine to mix and knead the dough. Simply follow your machine’s instructions regarding dough preparation, and then continue with the recipe from the section where the dough is divided and rolled out.
Can I use yogurt instead of cream cheese?
While yogurt provides a tanginess similar to cream cheese, it lacks the thickness required for this recipe. However, Greek yogurt might serve as a closer substitute. For best results, try mixing Greek yogurt with cottage cheese to mimic the creamy texture.
Is it possible to make a vegan babka?
Yes, to make a vegan version, substitute butter with vegan margarine or coconut oil, and use a plant-based cream cheese. Replace milk and eggs with almond milk or soy milk and a suitable egg replacer, and check that your yeast is vegan-friendly.
What do I do if my babka doesn’t rise?
If your dough isn’t rising, it may be due to inactive yeast. Always check the yeast’s expiration date before use. Ensure the milk’s temperature is not too hot as it can kill yeast. If necessary, place the dough in a slightly warm oven (turned off) to encourage rising.
How do I prevent my babka from burning?
If the top of your babka browns too quickly, cover it with aluminum foil halfway through baking. This allows the insides to cook without over-browning the crust. Always use a preheated oven, as proper temperature ensures even cooking throughout.
Blueberry Cream Cheese Babka
Ingredients
- 3 cups fresh blueberries
- 1/2 cup granulated sugar
- 10 tablespoons unsalted butter softened and cubed
- 8 oz cream cheese softened
- 1/3 cup warm water
- 4 cups all-purpose flour
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 pkg active dry yeast (about 2 1/4 tsp)
- 1 teaspoon kosher salt
- 1 cup milk warmed to 100-110°F
- 1/3 cup sugar divided into parts
- 1 teaspoon sugar for sprinkling
Instructions
- In a medium saucepan, mix the blueberries, 3/4 cup sugar, and lemon juice. Bring to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally until thickened. Refrigerate until ready.
- For the cream cheese filling, beat the softened cream cheese with 1/2 cup sugar in a bowl until well blended, and set aside.
- In a large bowl, whisk together flour, 1/3 cup of sugar, and salt. Warm the milk in the microwave for about 45 seconds until it’s around 100-110°F. Combine the milk and 1 tsp sugar in a stand mixer bowl, sprinkle the yeast on top, and let it sit for 5 minutes until foamy.
- Add the eggs, vanilla, flour mixture, and salt to the yeast. Mix on low until well combined, then increase to medium-low for about 5 minutes until smooth. Gradually add soft butter and mix on medium-low for another 4 minutes until sticky and together.
- Cover the bowl with plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, until it doubles. If you prefer, refrigerate overnight! Punch it down and turn it out onto floured surface, dividing into 2 pieces.
- Roll out one piece to a 12 x 16 rectangle. Spread half the cream cheese mixture and blueberry preserves on it. Roll tightly from the long edge without the border, trim edges, and slice down the middle. Twist the pieces together, then repeat with the second piece.
- Line two 9x5 loaf pans with parchment, place the twisted loaves into the pans, cover, and let rise for 1 hour.
- Bake in a preheated oven at 350°F for about 40 minutes until golden. Brush the warm loaves with a syrup made from 1/3 cup sugar dissolved in 1/3 cup water. Let cool briefly before transferring to a rack.
