A soft, enriched braided loaf filled with sweet cream cheese and juicy blueberries, finished with a light dusting of powdered sugar.
Ingredients (makes 1 large braided loaf)
Dough
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup (56 g) unsalted butter, softened
- 1 tsp salt
- 3–3¼ cups (360–390 g) all-purpose or bread flour
Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
Blueberry Filling
- 1½–2 cups fresh or frozen blueberries
- 2–3 Tbsp sugar (adjust to taste)
- 1 Tbsp cornstarch
- 1 tsp lemon juice
- Optional: ½ tsp lemon zest
Finish
- 1 egg beaten with 1 Tbsp water (egg wash)
- Powdered sugar for dusting
Instructions
- Make the dough
In a large bowl or stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit 5 minutes until foamy.
Add the remaining sugar, egg + yolk, softened butter, salt, and 3 cups flour. Mix until a soft dough forms, then knead for 6–8 minutes until smooth and elastic. Add a little more flour only if needed.
Place in a greased bowl, cover, and let rise until doubled, about 1–1½ hours. - Prepare the fillings
- Cream cheese: Beat the cream cheese, sugar, vanilla, and egg yolk until smooth.
- Blueberries: In a small saucepan, cook the blueberries, sugar, cornstarch, and lemon juice over medium heat until thickened (5–8 minutes). Let cool completely.
- Assemble the braid
Punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 12 × 16–18 inches).
Spread the cream cheese filling evenly over the dough, leaving a ½-inch border.
Spoon the cooled blueberry filling in a line down the center (or scatter it evenly).
Make diagonal cuts along both long sides of the rectangle (about 1-inch strips). Fold the strips over the filling, alternating sides to create a braid. Pinch the ends to seal.
Carefully transfer the braid to a parchment-lined baking sheet. - Second rise
Cover and let rise until puffy, 30–45 minutes.
Preheat the oven to 350°F (175°C). - Bake
Gently brush the braid with egg wash.
Bake for 30–40 minutes, until deep golden brown and the internal temperature reaches about 190°F (88°C). Tent with foil if it browns too quickly. - Finish
Cool on the pan for 15–20 minutes, then transfer to a wire rack. Dust generously with powdered sugar before serving.
Tips
- Make sure the blueberry filling is completely cool before assembling so it doesn’t melt the cream cheese.
- For cleaner slices, let the loaf cool longer.
- Leftovers keep well at room temperature for 2 days or in the fridge for up to 4 days. Warm slices slightly before eating.
Soft, creamy, and bursting with blueberries — perfect with coffee or as a special breakfast treat. Enjoy!
