Description
This Blueberry Lemon Sourdough Babka combines the tangy depth of sourdough with the refreshing brightness of blueberry and lemon. A braided, sweet yeast bread filled with a luscious blueberry and lemon compote, baked until golden and finished with a lemon glaze for a perfect balance of flavors. Ideal for breakfast or dessert, this babka delights with its moist crumb and vibrant taste.
Ingredients
Scale
Dough
- 1 cup active sourdough starter (fed and bubbly)
- ¾ cup whole milk, lukewarm
- 2 large eggs, room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 4 cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, softened
Filling
- 1½ cups fresh or frozen blueberries
- ¼ cup lemon juice
- ½ cup sugar
- 1 tablespoon cornstarch
Egg Wash
- 1 egg
- 1 tablespoon water
Glaze
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prepare dough mixture: In a large mixing bowl, combine the active sourdough starter, lukewarm whole milk, room temperature eggs, granulated sugar, vanilla extract, and lemon zest. Mix these wet ingredients until they are well blended to form a uniform mixture.
- Add dry ingredients and form dough: Gradually add the all-purpose flour and salt to the wet ingredients. Mix until a shaggy dough forms, then knead in the softened unsalted butter a little at a time. Knead for about 8–10 minutes by hand or 5–6 minutes using a stand mixer until the dough becomes smooth and elastic.
- First rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 4 to 6 hours, or until it doubles in size and becomes puffy.
- Make blueberry lemon filling: While the dough is rising, prepare the filling. In a saucepan over medium heat, combine fresh or frozen blueberries, lemon juice, sugar, and cornstarch. Cook the mixture, stirring frequently, until it thickens into a jam-like consistency. Remove from heat and allow it to cool completely before using.
- Shape the babka: After the dough has doubled in size, turn it out onto a lightly floured surface. Roll it out into a large rectangle approximately 10 by 16 inches. Evenly spread the cooled blueberry lemon filling over the dough surface.
- Roll and braid: Starting from the long side, roll the dough tightly into a log. Then slice the log lengthwise down the middle to expose the filling layers. Twist the two halves around each other, keeping the cut sides facing up, to create a braided effect.
- Second rise: Place the twisted dough into a greased 9×5-inch loaf pan. Cover and let it rise again for 2 to 3 hours, or until it appears puffy and nearly doubled.
- Preheat oven: Preheat your oven to 350°F (175°C) while the dough finishes its second rise.
- Apply egg wash and bake: Mix one egg with one tablespoon of water to make an egg wash. Brush the top of the babka gently with this mixture to give it a shiny, golden finish. Bake the babka in the preheated oven for 45 to 50 minutes, or until golden brown and fully cooked through.
- Cool and glaze: Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack. Whisk together powdered sugar and lemon juice to create a glaze, then drizzle it generously over the cooled babka for an extra burst of lemon flavor and sweetness.
Notes
- This babka is best enjoyed the day it’s made but stays moist and fresh for 2 to 3 days when wrapped tightly.
- You can refrigerate the dough overnight during the first rise to develop more flavor and provide more flexibility with your baking schedule.
- Use fresh or frozen blueberries; if frozen, do not thaw before cooking the filling to avoid excess moisture.
- For a richer filling, consider adding a bit of cream cheese or almond paste alongside the blueberry mixture.
- Prep Time: 6 hours (includes rising time)
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Eastern European
