Blueberry Cream Cheese Babka - The Rest is Just Gravy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Proof the yeast by heating the milk in the microwave until approximately 100-110 degrees. Dissolve 1 tsp of sugar into the milk and sprinkle the yeast on top and combine. Allow to sit for 5 to 10 minutes until the yeast is foamy.

Step 2

Whisk together the dry in a separate bowl (flour, sugar, and salt). Add eggs and vanilla to the yeast mixture. Add the dry and beat with your mixer’s dough hook on medium until a smooth dough forms. I love my kitchenaid, it does a great job with these kind of recipes.

Step 3

Gradually add the softened butter while mixing on medium. Beat until combined and dough comes together, scraping as necessary (the butter can get glommed on the sides). Cover the bowl with plastic wrap and allow to rise in a warm place for 1.5 hours, or until doubled in size. you can also allow it to rise in the fridge overnight but I prefer instant gratification

Step 4

Line two 12inx16in (approximate) baking sheets with parchment paper and sprinkle with flour.

Step 5

Blueberries While the dough is rising, combine the blueberries and sugar in a saucepan over medium heat. Reduce until blueberries break down and create a syrupy sauce.

Step 6

Cream Cheese In a mixing bowl, beat softened cream cheese and sugar until combined. I use my hand mixer for this since the bowl for my big mixer is in use for the dough.

Step 7

Simple Syrup Glaze In a saucepan, boil water and sugar until dissolved. Allow to cool.

Step 8

Once risen, punch down the dough and turn it out on to a lightly floured surface. The dough is super soft and super sticky so have some extra flour on hand. Split the dough and half and place each on a baking sheet. This recipe makes two loaves.

Step 9

Using a rolling pin, roll the dough out into a 12×16 inch rectangle, using flour as needed if sticky. Place the dough in the refrigerator for a half hour to chill (OR, if you’re impatient like me, in the freezer for about 5 minutes) This step is critical in not making a gigantic mess, I learned from the first loaf

Step 10

Once chilled, spread half of your cream cheese mixture on each of the dough.

Step 11

Using a slotted spoon, spoon half of the blueberry mixture on to each dough. Too much juice is going to make an enormous mess see below. Use blueberry juices at your own risk

Step 12

As tightly as possible, roll the dough long ways. As the dough becomes warmer and stickier I pop it back in the freezer as needed so I can work with it better.

Step 13

Once rolled, slice the dough down the middle long ways with a sharp knife and turn to expose the rolled layers on the inside. To the best of your ability, connect the ends of each cut roll and twist them over each other to form the babka’s signature twist look.

Step 14

Lift your babka on the parchment paper and place it directly into your loaf pan. I used a standard 5×9 inch loaf pan. I only have one so I let one rise in the pan and another rise on its baking sheet. Allow the dough to rise for another hour before baking.

Step 15

Preheat oven to 350F. Bake babka in the loaf pan for 40 minutes or until the internal temperature reaches 190F (or a toothpick comes out clean).

Step 16

Spoon the simple syrup over each babka using all of it. Allow your babka to rest on the counter for about 20 minutes before slicing (which is the hardest part!) Enjoy for breakfast or with your favorite brunch specialties!