Lemon Blueberry Babka is a delightful twist on the classic Jewish sweet bread. With its luscious layers of lemon-infused blueberry filling and a beautiful braided shape, this babka is both eye-catching and mouthwateringly delicious. Ideal for breakfast or dessert, it brings a burst of summer flavors to every bite.
Why Make This Recipe
There are plenty of reasons to give this Lemon Blueberry Babka a try. Firstly, it’s a fantastic way to use fresh blueberries, allowing their natural sweetness to shine through. Secondly, the lemon zest adds a bright and refreshing touch, making the flavor stand out. Plus, babka is always a crowd-pleaser—and the process of making this beautiful bread is both rewarding and fun.
How to Make Lemon Blueberry Babka
Making Lemon Blueberry Babka might seem like a project, but follow these steps, and you’ll end up with a show-stopping loaf that tastes as good as it looks.
Ingredients
- 2/3 cup (160g/ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star (1 standard packet)
- 6 tablespoons (75g) granulated sugar, divided
- 5 tablespoons (71g) unsalted butter, sliced into 1 tablespoon-size pieces 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 and 3/4 cups (358g) bread flour or all-purpose flour (spooned & leveled), plus more as needed
- 1 and 1/4 cups (170–180g) fresh blueberries (do NOT use frozen)
- 6 tablespoons (75g) granulated sugar
- 1 teaspoon lemon juice
- 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
- 1 egg white, beaten
- 1 cup (120g) confectioners’ sugar
- 1 and 1/2 tablespoons fresh lemon juice
- 1 tablespoon whole milk, heavy cream, or half-and-half
Directions
- Start by whisking the warm milk, yeast, and 1 tablespoon of sugar in the bowl of your stand mixer. Cover it and let it sit for about 5 minutes until it gets foamy.
- Add the remaining sugar, butter, lemon zest, egg, vanilla, salt, and 1 cup of flour. Mix on low speed for 30 seconds, then scrape down the bowl.
- Add another cup of flour and mix on medium until combined. Then, slowly add 1/2 cup of flour until a soft, creamy dough forms. If it’s too wet, add more flour, a tablespoon at a time.
- Knead the dough in the mixer on low speed for 6–8 minutes or by hand until it feels soft and slightly tacky.
- Grease a large bowl with nonstick spray or butter, place the dough inside, cover it, and let it rise in a warm place for about 3–4 hours until nearly double in size.
- While waiting, make the blueberry filling: in a saucepan, combine blueberries, sugar, and lemon juice. Cook until the blueberries break down and the mixture thickens, about 10 minutes. Let it cool.
- Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- Once the dough has risen, punch it down. Roll it out into a 9×15-inch rectangle and spread the blueberry filling on top, leaving a 1/2-inch border.
- Roll up the dough into a log, fold it in half, twist it, and place it seam side down in the loaf pan. Cover loosely and let it rise again for 1–1.5 hours.
- Make the crumble by mixing brown sugar and flour, adding cold butter until it forms crumbles. Set aside.
- Brush the risen babka with egg white, poke holes in the top, sprinkle with crumble, and bake for about 50 minutes until golden brown.
- Allow the babka to cool in the pan for 30 minutes before icing with a mix of confectioners’ sugar, lemon juice, and milk.
How to Serve Lemon Blueberry Babka
Slice the Lemon Blueberry Babka with a serrated knife for clean edges. It’s delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
How to Store Lemon Blueberry Babka
To keep your babka fresh, cover it tightly at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week. Just ensure it’s wrapped well to avoid drying out.
Tips to Make Lemon Blueberry Babka
- Use fresh blueberries for the best flavor and texture.
- Always check the dough consistency. It should feel soft and slightly sticky but not too wet.
- Allow ample rising time; this dough takes longer due to its richness.
Variation
You can switch up the filling by using raspberries or strawberries instead of blueberries for a different flavor.
FAQs
1. Can I freeze Lemon Blueberry Babka?
Yes, you can freeze the babka after it cools. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months.
2. What if my dough doesn’t rise?
If your dough doesn’t rise, it could be that your yeast is expired or the environment is too cold. Make sure to use warm milk and place the dough in a warm, draft-free area.
3. Can I make this recipe ahead of time?
Yes! You can prepare the dough and the filling the night before and let them rise in the fridge overnight. In the morning, shape and bake the babka as instructed.
Enjoy baking and indulging in this splendid Lemon Blueberry Babka—it’s a delightful treat that’s sure to impress!
Lemon Blueberry Babka
Ingredients
Dough Ingredients
- 2/3 cup whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
- 6 tablespoons granulated sugar, divided
- 5 tablespoons unsalted butter, sliced into 1 tablespoon-size pieces 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 and 3/4 cups bread flour or all-purpose flour, plus more as needed
Blueberry Filling Ingredients
- 1 and 1/4 cups fresh blueberries (do NOT use frozen)
- 6 tablespoons granulated sugar
- 1 teaspoon lemon juice
Crumble Topping Ingredients
- 3 tablespoons bread flour or all-purpose flour
- 3 tablespoons packed light or dark brown sugar
- 2 tablespoons unsalted butter, cold and cubed
Icing Ingredients
- 1 cup confectioners’ sugar
- 1 and 1/2 tablespoons fresh lemon juice
- 1 tablespoon whole milk, heavy cream, or half-and-half
Egg Wash
- 1 egg white beaten
Instructions
Preparation
- Start by whisking the warm milk, yeast, and 1 tablespoon of sugar in the bowl of your stand mixer. Cover it and let it sit for about 5 minutes until it gets foamy.
- Add the remaining sugar, butter, lemon zest, egg, vanilla, salt, and 1 cup of flour. Mix on low speed for 30 seconds, then scrape down the bowl.
- Add another cup of flour and mix on medium until combined. Then, slowly add 1/2 cup of flour until a soft, creamy dough forms. If it’s too wet, add more flour, a tablespoon at a time.
- Knead the dough in the mixer on low speed for 6–8 minutes or by hand until it feels soft and slightly tacky.
- Grease a large bowl with nonstick spray or butter, place the dough inside, cover it, and let it rise in a warm place for about 3–4 hours until nearly double in size.
Make Blueberry Filling
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook until the blueberries break down and the mixture thickens, about 10 minutes. Let it cool.
Assembly
- Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- Once the dough has risen, punch it down. Roll it out into a 9×15-inch rectangle and spread the blueberry filling on top, leaving a 1/2-inch border.
- Roll up the dough into a log, fold it in half, twist it, and place it seam side down in the loaf pan. Cover loosely and let it rise again for 1–1.5 hours.
- Make the crumble by mixing brown sugar and flour, adding cold butter until it forms crumbles. Set aside.
- Brush the risen babka with egg white, poke holes in the top, sprinkle with crumble, and bake for about 50 minutes until golden brown.
- Allow the babka to cool in the pan for 30 minutes before icing with a mix of confectioners’ sugar, lemon juice, and milk.
