A soft, rich babka filled with creamy cheese and homemade blueberry preserves. Ideal for brunch, breakfast, or gifting.

Scale

4 cups (480g) all-purpose flour

⅓ cup (67g) granulated sugar

1 tsp kosher salt

1 packet (2¼ tsp) active dry yeast

1 cup (240ml) warm milk

2 large eggs

1 tsp vanilla extract

10 tbsp (140g) unsalted butter, very soft

8 oz (226g) cream cheese, softened

½ cup (100g) granulated sugar

3 cups (400g) blueberries (fresh or frozen)

¾ cup (150g) granulated sugar

1 tbsp lemon juice

⅓ cup (67g) granulated sugar

⅓ cup (80ml) water

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1. Cook blueberries with sugar and lemon juice until thick. Let cool.

2. Blend cream cheese with sugar until smooth.

3. Mix flour, sugar, salt. Add yeast-milk mixture, eggs, and vanilla. Form dough.

4. Add butter gradually and knead until elastic.

5. Let rise until doubled.

6. Roll out dough, add cream cheese and preserves. Roll up.

7. Slice and twist logs. Place in loaf pans.

8. Let rise again until puffy.

9. Bake at 350°F for 45–50 minutes.

10. Prepare syrup and brush over hot loaves.

11. Cool completely before slicing.

Switch blueberries for raspberries or blackberries. Try adding lemon zest for brightness. Sprinkle almonds on top before baking for crunch.