If you’re searching for the ultimate sweet bread to brighten up your brunch table or impress at your next gathering, this Lemon Blueberry Babka is the treat you need. Swirls of tender, buttery dough embrace juicy blueberries, zesty lemon, and a luscious glaze to create a loaf that looks as stunning as it tastes. Each bite delivers a burst of citrus and fruit, making the Lemon Blueberry Babka a showstopper you’ll want to bake again and again.
Ingredients You’ll Need
The beauty of Lemon Blueberry Babka is how a handful of simple, everyday ingredients come together to create something truly magical. Every element plays a special role in building that pillowy dough, gorgeous braids, and vibrant flavors you’ll fall for at first bite.
- All-purpose flour: The backbone of your dough, giving structure while keeping it soft and tender.
- Granulated sugar: Adds just the right amount of sweetness and helps the yeast perform its magic.
- Active dry yeast: The key to that beautiful rise and fluffy, airy crumb.
- Salt: A small amount balances sweetness and enhances every flavor.
- Whole milk, warmed: Keeps the dough moist and delicious—make sure it’s just warm, not hot.
- Large eggs, room temperature: Enrich the dough and help with structure for those signature twists.
- Unsalted butter, softened: Delivers richness and that irresistible buttery finish.
- Fresh or frozen blueberries: Offer juicy pops of fruit (use them straight from the freezer if using frozen).
- Blueberry jam: Swirls in concentrated fruity flavor for added moisture and color.
- Lemon zest: Packs an aromatic, tangy brightness that lifts the entire loaf.
- Powdered sugar: Blends with lemon juice to create a sweet-tart glaze that sets off the babka beautifully.
- Fresh lemon juice: Brings zing to the glaze so each slice pops with citrus freshness.
How to Make Lemon Blueberry Babka
Step 1: Mix and Knead the Dough
In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Pour in the warmed milk and crack in the eggs, then mix everything together until a sticky dough begins to form. Next, knead in the softened butter—this is what makes the Lemon Blueberry Babka indulgently rich and soft. Give it a good 8 to 10 minutes of kneading until the dough feels smooth and elastic; a stand mixer with a dough hook makes this even easier, but a little elbow grease works fine too!
Step 2: First Rise
Transfer your dough into a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a cozy, draft-free spot until it’s doubled in size, which usually takes 1 to 2 hours. This slow, gentle rise gives your Lemon Blueberry Babka its trademark light and fluffy crumb.
Step 3: Shape and Fill
Once risen, tip your dough onto a lightly floured surface and roll it out into a large rectangle, about 12×16 inches. Evenly spread blueberry jam across the dough, then generously scatter over the blueberries and sprinkle with fresh lemon zest. This is where the babka’s colorful personality really starts to shine!
Step 4: Twist and Second Rise
Roll up the dough tightly from the long edge, like a jelly roll. Using a sharp knife, slice the log lengthwise to reveal the gorgeous swirls inside, then twist the two halves together—don’t worry if things get a little messy, that just means more blueberry goodness in each bite. Gently lay the twisted dough into a parchment-lined loaf pan, cover, and let it rise again for 30 to 45 minutes. The second rise ensures your Lemon Blueberry Babka bakes up tall, tender, and impressive.
Step 5: Bake
Preheat your oven to 350°F (175°C) while your babka completes its second rise. Bake for 35 to 40 minutes, or until beautifully golden brown on top and cooked through in the center. Allow it to cool slightly before moving on to the finishing touch.
Step 6: Glaze and Serve
Whisk together the powdered sugar and fresh lemon juice in a small bowl to create a bright, zippy glaze. Drizzle it generously over the warm babka, and let it set for a few minutes before slicing. This final flourish brings just the right amount of sweetness and tang to each fabulous piece of Lemon Blueberry Babka!
How to Serve Lemon Blueberry Babka
Garnishes
Enhance each slice of Lemon Blueberry Babka with a light dusting of powdered sugar, a sprinkle of extra lemon zest, or a handful of fresh blueberries scattered over the top. A few edible flowers add real wow-factor for a special brunch or festive table.
Side Dishes
For breakfast or brunch, serve your babka alongside creamy Greek yogurt, a refreshing fruit salad, or a pot of hot tea. The sweet-tart notes of Lemon Blueberry Babka pair beautifully with savory eggs, mild cheeses, or even a simple green salad if you’re serving it for a light lunch.
Creative Ways to Present
Turn your Lemon Blueberry Babka into an eye-catching centerpiece by arranging thick, twisted slices on a cake stand, or create a DIY sweet bread board with fruit, jam, and honey on the side. For elegant gatherings, cut the babka into cubes and skewer them with fresh fruit for playful, bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Lemon Blueberry Babka tightly in plastic wrap or aluminum foil, and store at room temperature for up to 2 days. If you’d like to keep it fresh longer, pop it into an airtight container and refrigerate for up to a week—though chances are, it’ll disappear long before then.
Freezing
For longer storage, Lemon Blueberry Babka freezes beautifully. Let the babka cool completely, then wrap the loaf (or individual slices) tightly in plastic and a layer of foil. Freeze for up to 2 months; thaw overnight in the fridge or at room temperature before serving.
Reheating
To enjoy that just-baked softness, gently rewarm slices in the microwave for 10-15 seconds or pop the whole loaf in a 300°F (150°C) oven for about 10 minutes. This revives both the dough’s tender crumb and the fruity filling, making every bite as dreamy as the day it was baked.
FAQs
Can I use frozen blueberries in Lemon Blueberry Babka?
Absolutely! You don’t even need to thaw them first—just toss them in straight from the freezer. This helps prevent the berries from bursting and staining the dough.
How do I keep my babka from unraveling during baking?
When twisting the dough, tuck the ends tightly and gently press them into the loaf pan. Using parchment paper under the dough also helps keep everything together while baking.
Is there a dairy-free way to make Lemon Blueberry Babka?
Yes, you can swap the whole milk for a non-dairy alternative like almond or oat milk and use a plant-based butter. The texture and flavor will still be lovely!
Can I make the dough ahead of time?
Definitely. Prepare the dough, cover tightly, and refrigerate overnight after the first rise. The next day, let it come to room temperature, then shape, fill, and bake as directed.
Do you need a stand mixer for Lemon Blueberry Babka?
Not at all! You can mix and knead the dough entirely by hand—it just takes a little extra time and muscle, but the results are every bit as delicious.
Final Thoughts
There’s just something incredibly joyful about pulling a homemade Lemon Blueberry Babka from the oven and sharing it with loved ones. Between the tender strands of dough, juicy berries, and bright citrus glaze, this loaf is pure happiness in every slice. I hope you feel inspired to bake one soon—your kitchen (and anyone lucky enough to get a taste) will thank you!
Print
Lemon Blueberry Babka Recipe
- Total Time: 3 hours 15 minutes (includes rising time)
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with this scrumptious Lemon Blueberry Babka. This Eastern European-inspired sweet bread is perfect for brunch or as a dessert treat. The braided loaf is filled with blueberry jam, fresh blueberries, and lemon zest, then drizzled with a lemon glaze for a finishing touch.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, softened
Filling:
- 1 cup fresh or frozen blueberries
- 1/4 cup blueberry jam
- 2 tablespoons lemon zest
Glaze:
- 1/4 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Dough Preparation: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk and eggs, mix until dough forms. Knead in softened butter until smooth, about 8-10 minutes.
- Rising: Place dough in greased bowl, let rise in a warm place for 1-2 hours until doubled in size.
- Assembly: Roll dough into a rectangle. Spread jam, blueberries, and lemon zest. Roll into a log, slice lengthwise, twist strands, place in loaf pan.
- Rising & Baking: Let rise for 30-45 minutes. Preheat oven to 350°F (175°C). Bake for 35-40 minutes until golden brown.
- Glazing: Whisk powdered sugar and lemon juice, drizzle over babka before serving.
Notes
- You can use frozen blueberries without thawing.
- For extra shine, brush babka with simple syrup before glazing.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
