Description
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
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
- 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).
- 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.
- 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.
- Preheat the oven to 350°F (175°C). Bake the babka for 40–45 minutes, or until golden brown and cooked through.
- 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.
- Prep Time: 30 minutes (plus rise time)
- Cook Time: 45 minutes
- Category: Dessert or Breakfast
- Method: Baking
- Cuisine: Jewish-Inspired, Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
