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Blueberry Lemon Sourdough Babka Recipe

Blueberry Lemon Sourdough Babka Recipe
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4.9 from 30 reviews

This Blueberry Lemon Sourdough Babka is a delightful twist on the classic babka, with a tangy sourdough base and a sweet blueberry filling. Perfect for breakfast or dessert, this artisan bread is sure to impress with its beautiful braided design and zesty flavors.

Ingredients

Units Scale

For the Dough:

  • 3 1/4 cups all-purpose flour
  • 1/2 cup sourdough starter (active and bubbly)
  • 1/2 cup whole milk (warmed)
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)

For the Filling:

  • 3/4 cup blueberry preserves or jam
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch (if using thinner jam)
  • 1/2 cup fresh or frozen blueberries (optional)

For the Syrup (Optional):

  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon lemon juice

Instructions

  1. In the bowl of a stand mixer or large mixing bowl, combine the sourdough starter, warm milk, eggs, sugar, vanilla, lemon zest, and flour. Mix until combined, then knead in the salt and softened butter, a tablespoon at a time, until the dough is smooth and elastic (about 8–10 minutes in a stand mixer). Cover and let rise at room temperature for 4–6 hours, or until doubled in size (or refrigerate overnight for slow fermentation).
  2. Once risen, roll the dough out on a lightly floured surface into a large rectangle (about 10×16 inches). In a small bowl, mix the blueberry preserves with lemon juice, zest, and cornstarch if needed. Spread the filling over the dough, leaving a 1/2-inch border. Sprinkle with fresh blueberries if using.
  3. Roll the dough tightly from the long edge into a log, then slice the log lengthwise down the center to expose the filling. Twist the two halves together, cut sides facing up, to form a braid. Place the braid into a greased 9×5-inch loaf pan. Cover and let rest for 1–2 hours until puffy.
  4. Preheat the oven to 350°F (175°C). Bake the babka for 40–45 minutes, or until golden brown and cooked through.
  5. While the babka bakes, make the syrup by combining sugar, water, and lemon juice in a small saucepan. Simmer for 3–4 minutes until slightly thickened. Brush the syrup over the warm babka after baking for a glossy finish and extra moisture. Let cool before slicing.

Notes

  • This babka is best the next day and makes a great gift or brunch centerpiece.
  • You can freeze leftovers tightly wrapped for up to 2 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/blueberry-lemon-sourdough-babka-recipe/