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Lemon Blueberry Babka

Lemon Blueberry Babka

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  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 30 minutes (including rising time)
  • Yield: 1 loaf (8–10 servings)
  • Category: Breakfast, Dessert
  • Method: Baked
  • Cuisine: European/Israeli
  • Diet: Vegetarian

Description

This Lemon Blueberry Babka is a soft, sweet braided bread filled with fresh blueberries, bright lemon flavor, and a crunchy crumble topping. Perfect for breakfast, brunch, or as a sweet snack, optionally finished with a tangy lemon glaze.

Ingredients

Units Scale
Dough:
  • 2/3 cup (160ml) whole milk, warmed to about 110°F (43°C)
  • 2 1/4 teaspoons (7g) Platinum Yeast from Red Star (1 standard packet)
  • 6 tablespoons (75g) granulated sugar, divided
  • 5 tablespoons (71g) unsalted butter, sliced and softened to room temperature
  • 1 teaspoon lemon zest
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 3/4 cups (358g) bread flour or all-purpose flour, plus more as needed
Blueberry Filling:
  • 1 1/4 cups (170-180g) fresh blueberries (do NOT use frozen)
  • 6 tablespoons (75g) granulated sugar
  • 1 teaspoon lemon juice
Crumble Topping:
  • 3 tablespoons (24g) bread flour or all-purpose flour
  • 3 tablespoons (38g) packed light or dark brown sugar
  • 2 tablespoons (28g) unsalted butter, cold and cubed
Brush on Assembled Loaf:
  • 1 egg white, beaten
Lemon Icing (Optional):
  • 1 cup (120g) confectioners’ sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon whole milk, heavy cream, or half-and-half

Instructions

  1. In a small bowl, warm milk to about 110°F (43°C). Stir in yeast and 1 teaspoon sugar; let sit for 5–10 minutes until foamy.
  2. In a large bowl, combine flour and remaining sugar, salt, and lemon zest. Add softened butter, egg, vanilla extract, and yeast mixture. Mix until a soft dough forms.
  3. Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
  4. Prepare blueberry filling by gently mixing blueberries, sugar, and lemon juice in a small bowl. Set aside.
  5. Prepare crumble topping by combining flour, brown sugar, and cold butter cubes. Rub together with fingertips until crumbly. Set aside.
  6. Roll out dough into a rectangle about 12×18 inches. Spread blueberry filling evenly over dough, leaving a small border along edges. Sprinkle crumble topping over blueberries.
  7. Carefully roll dough into a log and pinch seam closed. Slice the log lengthwise down the center. Twist the two halves together with the cut sides facing up and place in a greased loaf pan.
  8. Brush the top with beaten egg white. Cover and let rise for 30–45 minutes until puffy.
  9. Preheat oven to 350°F (175°C). Bake babka for 35–40 minutes until golden brown and cooked through. Cool in pan for 10 minutes, then transfer to a wire rack.
  10. Optional: Mix confectioners’ sugar, lemon juice, and milk to make lemon icing. Drizzle over cooled babka before serving.

Notes

  • Do not use frozen blueberries as they will release excess moisture and make the dough soggy.
  • Ensure dough is not over-kneaded to keep babka tender.
  • Leftover babka can be stored in an airtight container at room temperature for 2–3 days or frozen for longer storage.

Nutrition

  • Serving Size: 1 slice (1/10 of loaf)
  • Calories: 280
  • Sugar: 16g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Find it online: https://cooktune.com/lemon-blueberry-babka/