Why You’ll Love Blueberry Cream Cheese Babka Recipe

The combination of tangy cream cheese and sweet blueberry swirls creates a delicious flavor contrast.
Homemade preserves make the filling extra flavorful.
This recipe makes two loaves—enough to enjoy now and save one for later.

Ingredients

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

Blueberry preserves
3 cups blueberries
¾ cup sugar
1 tablespoon lemon juice

Cream Cheese Filling
8 oz cream cheese, softened
½ cup sugar

Babka Dough
4 cups all-purpose flour
⅓ cup sugar + 1 teaspoon sugar divided
1 teaspoon kosher salt
1 package active dry yeast (about 2 ¼ teaspoons)
1 cup milk, warmed to about 100–110°F
2 eggs
1 teaspoon vanilla
10 tablespoons unsalted butter, very soft and cubed

Sugar Syrup
⅓ cup sugar
⅓ cup water

Directions

Make the blueberry preserves: In a medium saucepan, combine blueberries, sugar, and lemon juice. Bring to a boil, then simmer for about 15 minutes until thickened. Refrigerate while dough rises.
Prepare the cream cheese filling: Beat softened cream cheese with sugar until smooth; set aside.
Mix the dough: In a bowl, whisk flour, ⅓ cup sugar, and salt. Warm the milk and sprinkle yeast over it in the mixer bowl along with 1 teaspoon sugar; let it foam for about 5 minutes. Add eggs, vanilla, and the dry ingredients, mixing until smooth. Gradually incorporate butter until a sticky dough forms.
First rise: Cover the dough and let it rise in a warm place for 1 to 1½ hours until doubled in size, or refrigerate overnight.
Shape the babka: Punch down the dough and divide it in half. Roll each piece into a 12×16-inch rectangle. Spread each with half the cream cheese filling, then blueberry preserves. Roll into logs, trim the ends, cut lengthwise, and braid.
Second rise: Place the braided dough into parchment‑lined 9×5 loaf pans; let rise for about 1 hour.
Bake: Preheat the oven to 350°F. Bake the loaves for about 40 minutes until golden brown and a tester inserted in the center comes out clean.
Make the sugar syrup: Simmer sugar and water until the sugar dissolves; let cool.
Finish: Brush warm loaves with the sugar syrup. Cool slightly in pans, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 2 loaves
Prep Time: ~55 minutes
Cook Time: ~40 minutes
Rising Time: ~2 hours 30 minutes
Total Time: ~4 hours 5 minutes

Variations

Chocolate Swirl: Replace the blueberry preserves with a rich chocolate spread or Nutella.
Cinnamon Sugar: Omit the preserves and fill with a mixture of cinnamon, sugar, and butter.
Lemon Curd & Cream Cheese: Swap the blueberry filling for lemon curd for a bright citrus twist.
Savory Babka: Skip the sweet fillings and use pesto, cheese, or garlic butter for a savory version.
Almond Topping: Sprinkle sliced almonds on top before baking for a nutty crunch.
Glaze Option: Instead of syrup, drizzle with a simple icing sugar glaze once cooled.
Mini Babkas: Divide dough into smaller portions and bake in mini loaf pans.
Berry Mix: Use a mix of raspberries, blackberries, and blueberries for a more complex flavor.
Orange Zest: Add orange zest to the dough or filling for added fragrance.
Crumb Topping: Top with streusel before baking for a bakery-style finish.

Storage/Reheating

Keep cooled babka wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze wrapped loaves for 1–2 months; thaw in the fridge overnight before serving.
Reheat slices in a toaster or microwave until warm and soft.

FAQs

What is babka?

Babka is a sweet braided yeast bread filled with swirled layers of chocolate, fruit, or cheese.

Can I use store‑bought blueberry jam instead of making preserves?

Yes, store-bought jam can be used to save time while still providing great flavor.

Can I make this recipe without a stand mixer?

Yes, the dough can be kneaded by hand, though it will require more time and effort.

What type of yeast should I use?

Active dry yeast is ideal for this recipe, but instant yeast can be used with adjusted rise times.

How do I know when the dough has risen enough?

The dough should double in size and feel puffy when gently pressed with a fingertip.

Can I shape the babka the night before baking?

Yes, shaped loaves can be refrigerated overnight and baked the next morning after sitting at room temperature briefly.

Why is my babka dense?

A dense loaf may be due to under-proofing, over-flouring, or not kneading the dough enough.

How do I prevent the blueberry filling from leaking?

Chill the preserves before assembling and avoid overfilling to help keep the swirls neat.

Can I substitute other fruits?

Yes, raspberry, strawberry, cherry, or mixed berry preserves all work well.

Is this recipe suitable for holiday brunch?

Definitely—its beautiful presentation and rich flavor make it a standout for holidays or special occasions.

Conclusion

This Blueberry Cream Cheese Babka is a beautifully braided loaf that brings together buttery dough, tangy cream cheese, and sweet berry preserves in every slice. Whether served fresh, toasted, or gifted, it’s a delicious way to elevate breakfast or dessert. With helpful variations and simple storage tips, this recipe is one you’ll return to often.