Name: Mascarpone Cheese Blueberry Babka Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h
Cuisine: Eastern European
Ingredients: 3 cups blueberries; 3/4 cup sugar; 1 tbsp lemon juice; 8 oz cream cheese, softened; 1/2 cup sugar; 4 cups all-purpose flour; 1/3 cup sugar + 1 tsp sugar (divided); 1 tsp kosher salt; 1 pkg active dry yeast (about 2 1/4 tsp); 1 cup milk (warmed to about 100-110°F); 2 eggs; 1 tsp vanilla extract; 10 tbsp unsalted butter (very soft and cubed); 1/3 cup sugar; 1/3 cup water

Ingredients

3 cups blueberries

3/4 cup sugar

1 tbsp lemon juice

8 oz cream cheese, softened

½ cup sugar

4 cups all purpose flour

1/3 cup sugar + 1 tsp sugar (divided)

1 tsp kosher salt

1 pkg active dry yeast (about 2 1/4 tsp)

1 cup milk, warmed to about 100-110 degrees

2 eggs

1 tsp vanilla

10 tbsp unsalted butter, very soft and cubed

1/3 cup sugar (for syrup)

1/3 cup water (for syrup)

Instructions

Step 1: Prepare the blueberry preserves by combining blueberries, 3/4 cup sugar, and lemon juice in a medium saucepan. Bring to a boil, then reduce heat to medium and simmer for about 15 minutes, stirring occasionally and crushing some blueberries with the back of a spoon. Refrigerate while the dough rises.

Step 2: Make the cream cheese filling by beating the softened cream cheese with ½ cup sugar using an electric mixer until smooth. Set aside.

Step 3: In a large bowl, whisk together flour, 1/3 cup sugar, and salt. Warm the milk to 100-110°F and combine it with 1 tsp sugar in a stand mixer bowl fitted with a dough hook. Sprinkle the yeast over the milk and stir. Let sit for 5 minutes until foamy.

Step 4: Add eggs, vanilla, and the flour mixture to the yeast mixture. Mix on low to combine, then increase to medium-low speed and mix for about 5 minutes until smooth dough forms.

Step 5: Add the softened butter one tablespoon at a time, mixing on medium-low for about 4 minutes until fully incorporated and dough is sticky but cohesive. Scrape the bowl as needed.

Step 6: Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1 ½ hours until doubled. Alternatively, refrigerate overnight.

Step 7: Punch down the dough and turn it onto a lightly floured surface. Divide into 2 halves and roll each into a 12 x 16-inch rectangle.

Step 8: Spread half of the cream cheese filling on each rectangle, leaving a small border along one long edge. Then spread half of the blueberry preserves over the cream cheese, also leaving a border.

Step 9: Roll each dough rectangle into a tight log starting from the long side without the border. If sticky, chill the dough for 30 minutes before continuing.

Step 10: Trim about an inch off each end. Slice each log lengthwise into two long halves with the layers exposed. Braid by placing one half over the other and twisting them, pressing lightly as you go.

Step 11: Line two 9 x 5 inch loaf pans with parchment paper, leaving an overhang. Place each braided dough into a pan, gently squeezing to fit if needed. Cover and let rise for 1 hour.

Step 12: Preheat oven to 350°F. Bake the babkas for about 40 minutes until golden brown and a tester comes out clean.

Step 13: While baking, make the sugar syrup by heating sugar and water in a saucepan over medium-high heat, stirring until sugar dissolves. Let cool.

Step 14: Immediately brush the hot babkas with the cooled sugar syrup. Cool in pans for a few minutes, then transfer to a wire rack using the parchment paper to cool completely.

Tips & Variations

For a richer flavor, substitute cream cheese with mascarpone in the filling.

If fresh blueberries are unavailable, try using frozen blueberries—just thaw and drain excess liquid before making preserves.

Chilling the dough after rolling makes it easier to handle and slice without sticking.

Feel free to swap blueberry preserves for raspberry or cherry for a different fruit flavor.

FAQs

Can I make the dough the night before?

Yes, refrigerate the dough overnight after the first rise. This slow fermentation enhances flavor and makes the dough easier to work with.

What if I don’t have a stand mixer?

You can mix the dough by hand using a large bowl and wooden spoon, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.