Description
This Blueberry Lemon Sourdough Babka is a delightful twist on the classic Eastern European sweet bread, featuring a tangy sourdough base filled with a luscious blueberry lemon compote. The bread boasts a tender, buttery crumb with vibrant citrus notes and sweet blueberry bursts, finished with an optional glaze for added sweetness. Perfect for breakfast, brunch, or dessert, this loaf combines the richness of homemade sourdough with fresh fruit flavors and a wonderfully soft texture.
Ingredients
Scale
Dough
- 1/2 cup active sourdough starter
- 3/4 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 8 tablespoons unsalted butter, softened
Filling
- 1 cup blueberry preserves or thick blueberry compote
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
Optional Glaze
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- Prepare the Dough: In a large bowl, combine the active sourdough starter, warm whole milk, granulated sugar, egg, egg yolk, and vanilla extract. Mix thoroughly until the mixture is smooth and well incorporated.
- Add Dry Ingredients: Add the all-purpose flour and fine sea salt to the wet mixture and stir until a shaggy dough forms, ensuring all flour is hydrated.
- Knead the Dough: Knead the dough either by hand or with a mixer until it becomes mostly smooth. Gradually add the softened unsalted butter in small amounts while continuing to knead until the dough is fully elastic and the butter is well incorporated.
- First Rise: Cover the dough and let it rise at room temperature for about 4 to 6 hours until it becomes puffy, indicating fermentation is underway.
- Refrigerate Overnight: After the initial rise, refrigerate the dough overnight to firm it up, which makes it easier to handle during shaping.
- Prepare the Filling: In a small bowl, mix the blueberry preserves or compote with fresh lemon zest, lemon juice, and cornstarch until evenly combined. If the filling is thin, you may simmer it briefly on the stovetop until thickened.
- Shape the Babka: On a floured surface, roll the chilled dough into a 10 by 16 inch rectangle. Spread the blueberry lemon filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough tightly from the long side into a log.
- Form the Twist: Using a sharp knife, slice the rolled log lengthwise down the center to expose the layered filling. Twist the two halves around each other, keeping the cut sides facing upward to showcase the filling layers.
- Second Rise: Place the twisted dough into a greased loaf pan, cover it, and let it rise at room temperature for about 2 to 3 hours until slightly puffy.
- Bake the Babka: Preheat the oven to 350°F (175°C). Bake the babka for 40 to 45 minutes until it develops a deep golden brown crust and is cooked through at the center.
- Cool and Glaze: Allow the babka to cool slightly before removing it from the pan. For an optional glaze, whisk together powdered sugar and milk, then drizzle it over the cooled loaf for added sweetness and shine.
Notes
- If the blueberry filling is thin, simmer it briefly until it thickens to prevent soggy dough.
- Frozen blueberries can be cooked with sugar and lemon juice to create a quick homemade compote if preserves are unavailable.
- This babka slices best once it has fully cooled to maintain the structure and reveal the beautiful swirls.
