Description
This Blueberry Lemon Sourdough Babka is a delightful twist on a classic braided bread, featuring a tender, elastic sourdough dough filled with a vibrant blueberry and lemon filling. The natural mild tang of the sourdough perfectly balances the fruity brightness, making it an ideal breakfast treat or dessert. The babka is beautifully twisted, baked to a golden brown, and best enjoyed slightly warm for an irresistible aroma and flavor.
Ingredients
Scale
Dough
- ½ cup active sourdough starter (100% hydration)
- ½ cup whole milk, warmed
- ¼ cup granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened
Filling
- 1 cup fresh or frozen blueberries
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 2 tablespoons cornstarch
- ⅓ cup granulated sugar
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Mix the Dough: In a large mixing bowl, combine the sourdough starter, warm milk, granulated sugar, and eggs. Mix until smooth to create a uniform liquid base.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring to form a shaggy dough.
- Knead Dough: Knead the dough by hand or with a dough hook for 8–10 minutes until smooth and elastic.
- Incorporate Butter: Add the softened butter one tablespoon at a time, kneading after each addition until fully incorporated and the dough becomes more elastic and glossy.
- First Rise: Cover the dough bowl and let it rise at room temperature for 4–6 hours or until it doubles in size.
- Prepare Filling: In a small saucepan, combine blueberries, lemon zest, lemon juice, cornstarch, and sugar. Cook over medium heat, stirring frequently, until the mixture thickens, about 5–7 minutes. Remove from heat and let cool completely.
- Roll Dough: On a lightly floured surface, transfer the risen dough and roll it into a 10×14-inch rectangle.
- Spread Filling: Evenly spread the cooled blueberry lemon filling over the dough rectangle.
- Shape Babka: Starting from the long edge, roll the dough into a tight log. Slice the log lengthwise with a sharp knife.
- Twist and Place: Twist the two halves together with the cut sides facing up, then place the twisted dough into a greased 9×5-inch loaf pan.
- Second Proof: Cover the loaf pan and let it proof for 1–2 hours until puffy and nearly doubled.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Apply Egg Wash: Whisk together one egg and one tablespoon water, then brush this egg wash evenly over the top of the babka to help it brown beautifully.
- Bake: Bake for 40–45 minutes until the babka is golden brown and cooked through. Check for doneness by tapping the loaf or using a thermometer to ensure an internal temperature around 190°F (88°C).
- Cool: Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely or serve slightly warm.
Notes
- This babka has a naturally mild sourdough flavor that pairs beautifully with the bright blueberry lemon filling.
- Store leftovers at room temperature for up to 2 days or refrigerate for up to a week.
- Best enjoyed slightly warm to enhance the flavors and texture.
