Description
This Blueberry Lemon Sourdough Babka is a beautifully twisted sweet bread combining the tangy depth of sourdough with vibrant blueberry preserves, fresh blueberries, and zesty lemon. Soft, rich, and fragrant, it’s perfect for a decadent breakfast or dessert that showcases a traditional Eastern European technique with a fresh fruity twist.
Ingredients
Scale
Dough
- 1/2 cup active sourdough starter, bubbly and fed
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, softened
Filling
- 1 cup blueberry preserves
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine the active sourdough starter, all-purpose flour, granulated sugar, and salt. Add the eggs, whole milk, and vanilla extract. Mix until a dough forms, then knead with the dough hook for about 5 minutes until the dough is smooth and elastic.
- Incorporate Butter: Gradually add the softened unsalted butter one tablespoon at a time, kneading continuously until each addition is fully incorporated and the dough becomes soft and elastic.
- First Rise: Cover the dough and let it rise at room temperature for 4 to 6 hours or until nearly doubled in size. Alternatively, refrigerate overnight for a slower rise.
- Prepare Blueberries: In a small bowl, gently toss the fresh blueberries with cornstarch to help thicken and prevent them from bleeding into the dough during baking.
- Shape the Babka: Roll the risen dough into a large rectangle approximately 10 by 16 inches. Spread the blueberry preserves evenly over the dough, leaving a small border around the edges. Sprinkle the fresh blueberry-cornstarch mixture and lemon zest over the preserves.
- Form the Twist: Roll the dough tightly from the long side into a log. Using a sharp knife, slice the log lengthwise down the center to expose the layers. Twist the two halves together with the cut sides facing up to reveal the beautiful swirl.
- Second Rise: Transfer the twisted loaf into a greased 9×5-inch loaf pan. Cover and let it rise for 1 to 2 hours or until puffy.
- Bake the Babka: Preheat your oven to 350°F (175°C). Bake the babka for 40 to 50 minutes until it is golden brown and cooked through. If the top begins to brown too quickly, loosely cover it with foil to prevent burning.
- Cool the Babka: Remove the babka from the oven and let it cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Prepare and Apply Glaze: Whisk together the powdered sugar, fresh lemon juice, and milk to form a smooth glaze. Drizzle the glaze over the completely cooled babka before slicing and serving.
Notes
- Ensure your sourdough starter is active and bubbly before using for the best rise and flavor development.
- If fresh blueberries are very juicy, pat them dry gently to avoid excess moisture in the dough.
- Store the babka covered at room temperature for up to 2 days or refrigerate to maintain freshness longer.
