Description
Bright, zesty, and irresistibly soft, this Lemon Blueberry Babka combines tangy lemon and sweet blueberries in a rich, buttery dough.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) instant yeast
- ¾ cup warm milk (about 110°F)
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- 2 large eggs
- ½ tsp salt
- Zest of 1 lemon
For the Blueberry Filling:
- 1 ½ cups blueberries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Activate the Yeast:
Combine warm milk, yeast, and 1 tsp sugar. Let it sit for 5–10 minutes until foamy. - Make the Dough:
In a large bowl, whisk together the eggs, remaining sugar, butter, lemon zest, and salt. Gradually mix in flour until a dough forms. Knead for about 8–10 minutes until smooth. - First Rise:
Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size (about 1–1.5 hours). - Prepare the Filling:
In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until thickened (about 5–7 minutes). Let cool completely. - Shape the Babka:
Roll the dough into a rectangle (approx. 10×14 inches). Spread the blueberry filling evenly. Roll tightly into a log and slice lengthwise. Twist the two halves together with the filling sides facing up. - Second Rise:
Transfer the twisted dough to a greased loaf pan. Cover and let rise for 30–45 minutes. - Bake:
Preheat oven to 350°F (175°C). Bake for 35–40 minutes or until golden and cooked through. - Glaze:
Once slightly cooled, drizzle with lemon glaze. Let it set before slicing.
Notes
- For a richer flavor, chill the dough overnight before baking.
- Use fresh lemon zest for the most vibrant flavor.
- Don’t overfill — too much blueberry filling can make it hard to twist.
- Slice with a serrated knife once cooled to preserve the swirl pattern.
- Toast leftovers lightly and spread with butter or lemon curd.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes