Cream Cheese & Blueberry Babka Bread

Babka cake is a traditional Eastern European sweet yeast bread or cake . It is known for its rich, tender texture and swirls of sweet fillings, typically with chocolate, cinnamon, or fruit.

The dough for babka is made with flour, sugar, eggs, yeast, and butter, resulting in a soft and slightly sweet base. After the dough is prepared, it is rolled out, spread with a filling such as chocolate or cinnamon sugar, and then tightly rolled into a log shape. The log is then twisted or braided to create the distinctive swirl pattern.

Once assembled, the babka is baked until golden brown and fragrant. After baking, it is often brushed with a sweet syrup or glaze to add shine and moisture to the finished cake.

Babka cake can be enjoyed as a dessert, breakfast pastry, or afternoon treat. It is typically served sliced, and its rich flavor and tender crumb make it a beloved indulgence in many cultures around the world.


Blueberry Preserve

10gLemon Juice

Cream Cheese Filling

225gCream Cheese


650gFarmers Mill Summit Flour
7gDried Yeast
5gVanilla Essence
150gUnsalted Butter


Blueberry Preserves

  1. Combine all the ingredients in a medium saucepan.
  2. Bring to a boil, and then reduce the heat to medium and simmer for about 15 minutes, stirring occasionally until thickened and crushing some of the blueberries with the back of the spoon.
  3. Refrigerate the preserves while the dough rises.

Cream Cheese Filling

  1. Combine the cream cheese and sugar in a bowl and beat using an electric mixer until combined.
  2. Set aside until ready to fill the dough.

Sugar Syrup

  1. Combine the sugar and water in a small saucepan and stir, cooking on medium high until the sugar is dissolved.
  2. Set aside to cool.

Babka Dough

  1. Warm milk in the microwave. Add the milk and 1 teaspoon sugar to a mixing bowl with a dough hook. Add the yeast into the milk and mix until it has dissolved.
  2. Add eggs, vanilla, flour, honey and salt to the yeast mixture.
  3. Mix on low speed until combined and then increase speed to medium low and mix for about 5 minutes until the dough is smooth.
  4. Slowly add the softened butter by the tablespoon and mix on medium low about 4 minutes until butter is incorporated and dough comes together but is sticky. Scrape down the sides of the bowl as needed during mixing.
  5. Check that the dough is developed and once this has been achieved place the dough in a lightly oiled bowl. Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1 ½ hours until the dough is about doubled (or let rise in the refrigerator overnight).
  6. Punch down the dough and scrape out onto a lightly floured surface. Divide the dough into 2 halves and shape into a rectangle.
  7. Roll the dough out on a floured surface into 2 x rectangles.
  8. Spread with half the cream cheese mixture leaving a small border on one long edge. Then spread with half the blueberry preserves again leaving a border on a long edge.
  9. Starting with the long side without the border, roll the dough into a tight log. If the dough is very warm or sticky, you can refrigerate the dough for about 30 minutes to make it easier to work with (if you didn’t refrigerate overnight).
  10. Trim off about 2cm from each side. Slice the dough down the middle lengthwise into 2 long halves with the layers exposed.
  11. Place the end of one of the halves over the top of the other half, pressing together lightly and then plait the 2 pieces over one another to the bottom, again pressing together lightly.
  12. Repeat the last 2 steps with the other roll of dough.
  13. Line two loaf tins with parchment paper or lightly buttered/greased. Carefully place the braided dough into each loaf pan, squeezing the ends slightly to fit if needed. Cover with plastic wrap and let rise in a warm place for an hour.
  14. Bake at 180C degrees or 175C fan bake for about 30-35 minutes or until golden brown.
  15. Immediately after taking the bread out of the oven, brush each loaf with half the sugar syrup, using it all.
  16. Cool a few minutes in the loaf pan and then transfer the babka to a cooling rack to cool completely.

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