Blueberry and Cream Cheese Babka

In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, yeast, 2 tablespoons of golden caster sugar, and 1 teaspoon of sea salt. Add the milk, dried blueberries (if using), and most of the beaten eggs, reserving about 2 tablespoons for glazing later. Knead on medium speed for 8-10 minutes until the dough becomes smooth and elastic.

With the mixer still running, add the softened butter one cube at a time, ensuring each piece is fully incorporated before adding the next. Follow the same process with 50g of the soft cheese. Continue kneading for another 8-10 minutes until the dough is soft, tacky, and pulls away cleanly from the sides of the bowl. Shape into a ball, place in a lightly oiled bowl, cover, and refrigerate overnight for at least 12 hours.

To make the jam, combine the fresh blueberries, remaining sugar, and lemon juice in a deep saucepan over medium heat. Simmer for 15-20 minutes, mashing the berries occasionally, until the mixture has thickened and reduced. Transfer to a bowl and let it cool completely before use.

Grease and line a 2kg loaf tin with parchment paper. Mix the remaining soft cheese with the rest of the sugar. On a lightly floured surface, roll the chilled dough into a 60 x 30cm rectangle. Spread the sweetened soft cheese over the dough, leaving a 2cm border, then spoon the blueberry jam on top. Roll the dough tightly from the long side into a spiral and pinch the seam to seal.