Why Make This Recipe
Blueberry Lemon Sourdough Babka is a delightful twist on a classic Jewish bread. This recipe is perfect for those who love the tangy flavor of sourdough combined with the sweetness of blueberries and the refreshing zing of lemon. It’s a great treat for breakfast, brunch, or even as a snack. Plus, the intricate layers and beautiful swirl make it a showstopper for any gathering.
How to Make Blueberry Lemon Sourdough Babka
Ingredients
- 5 g sugar
- 15 g active sourdough starter (100% hydration, white)
- 30 g whole milk (cold)
- 40 g all-purpose flour
- 80 g whole milk
- 20 g all-purpose flour
- 320 g all-purpose flour (or bread flour)
- 50 g sugar
- 100 g eggs (approx. 2 medium eggs)
- 110-130 g whole milk (cold)
- all the levain
- all the tangzhong
- 6 g sea salt
- 65 g butter (softened)
- 200 g frozen blueberries
- 95 g sugar
- 2 tsp lemon juice (10 g)
- 1 tsp lemon zest (2 g)
- 40 g sugar
- 30 g water
- 2 tsp lemon juice (10 g)
Directions
Sweet Levain: Start by mixing together the 15 g of active sourdough starter, 30 g of cold whole milk, 40 g of all-purpose flour, and 5 g of sugar. Let this mixture sit for about 4 to 6 hours at room temperature until it becomes bubbly and active.
Tangzhong: In a small pot, mix 80 g of whole milk with 20 g of all-purpose flour. Heat the mixture over medium heat, stirring constantly until it thickens. Let it cool before using.
Main Dough: In a mixing bowl, combine the bubbly levain, tangzhong, 320 g of all-purpose flour, 50 g of sugar, 100 g of eggs, and 110-130 g of cold whole milk. Add the 6 g of sea salt and mix until a dough forms.
Knead: Knead the dough for about 10 minutes until it’s smooth. Then, gradually add the 65 g of softened butter and knead until fully incorporated. Cover the dough and let it rise for about 2 to 3 hours, or until it doubles in size.
Blueberry Lemon Filling: In a bowl, mix 200 g of frozen blueberries, 95 g of sugar, 2 tsp of lemon juice, and 1 tsp of lemon zest.
Shape: Once the dough has risen, roll it out into a rectangle about 1/4 inch thick. Spread the blueberry lemon filling evenly over the dough. Roll the dough tightly from the long side to create a log. Cut the log in half lengthwise to expose the layers.
Twist and Place: Twist the two pieces of dough together and place them in a greased loaf pan. Let it rise again for about 1 to 2 hours.
Bake: Preheat the oven to 350°F (175°C). Bake the babka for 30 to 45 minutes, or until it’s golden brown.
Lemon Syrup: While the babka is baking, prepare a syrup by combining 40 g of sugar, 30 g of water, and 2 tsp of lemon juice in a small pot. Heat until the sugar dissolves.
Glaze: Once the babka is done baking, immediately brush the syrup over the top. Let it cool completely before serving.
How to Serve Blueberry Lemon Sourdough Babka
Slice the babka with a sharp knife. It’s delicious served warm or at room temperature. You can enjoy it on its own or spread a little butter on each slice for added richness. Pair it with a cup of coffee or tea for a delightful treat.
How to Store Blueberry Lemon Sourdough Babka
Store any leftover babka in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the freezer for up to a month. Thaw overnight in the refrigerator when ready to enjoy.
Tips to Make Blueberry Lemon Sourdough Babka
- Ensure your sourdough starter is active for the best rise.
- Use frozen blueberries to avoid extra moisture in the filling.
- Allow the dough enough time to rise; patience is key to a fluffy babka.
- Don’t skip the lemon syrup; it adds a wonderful glaze and extra flavor.
Variation
For a different filling, you can swap out blueberries for raspberries or cherries, and adjust the lemon zest and juice accordingly. You can also try using chocolate or nuts to enhance the flavor.
FAQs
Can I use fresh blueberries instead of frozen?
Yes, but be cautious as fresh blueberries may add more moisture to the filling.
How can I tell if my babka is done baking?
It should be golden brown on top and have a hollow sound when tapped. You can also use a toothpick to check; it should come out clean.
Can I make this recipe in advance?
Absolutely! You can prepare the dough and filling the day before, shape it, and let it rise in the fridge overnight. Bake it fresh the next day.
Blueberry Lemon Sourdough Babka
Ingredients
For the Sweet Levain
- 5 g 5 g sugar
- 15 g 15 g active sourdough starter (100% hydration, white)
- 30 g 30 g whole milk (cold)
- 40 g 40 g all-purpose flour
For the Tangzhong
- 80 g 80 g whole milk
- 20 g 20 g all-purpose flour
For the Main Dough
- 320 g 320 g all-purpose flour (or bread flour)
- 50 g 50 g sugar
- 100 g 100 g eggs (approx. 2 medium eggs)
- 110-130 g 110-130 g whole milk (cold)
- 6 g 6 g sea salt
- 65 g 65 g butter (softened)
For the Blueberry Lemon Filling
- 200 g 200 g frozen blueberries Using frozen blueberries helps avoid extra moisture.
- 95 g 95 g sugar
- 2 tsp 2 tsp lemon juice (10 g)
- 1 tsp 1 tsp lemon zest (2 g)
For the Lemon Syrup
- 40 g 40 g sugar
- 30 g 30 g water
- 2 tsp 2 tsp lemon juice (10 g)
Instructions
Preparation of Sweet Levain
- Mix together the 15 g of active sourdough starter, 30 g of cold whole milk, 40 g of all-purpose flour, and 5 g of sugar. Let it sit for about 4 to 6 hours at room temperature until bubbly and active.
Preparation of Tangzhong
- In a small pot, mix 80 g of whole milk with 20 g of all-purpose flour. Heat over medium heat, stirring constantly until it thickens. Let it cool before using.
Making the Main Dough
- Combine the bubbly levain, tangzhong, 320 g of all-purpose flour, 50 g of sugar, 100 g of eggs, and 110-130 g of cold whole milk in a mixing bowl. Add 6 g of sea salt and mix until a dough forms.
- Knead the dough for about 10 minutes until smooth. Gradually add 65 g of softened butter and knead until fully incorporated. Cover the dough and let it rise for about 2 to 3 hours, or until it doubles in size.
Preparing the Blueberry Lemon Filling
- In a bowl, mix together 200 g of frozen blueberries, 95 g of sugar, 2 tsp of lemon juice, and 1 tsp of lemon zest.
Shaping and Final Rising
- Once the dough has risen, roll it out into a rectangle about 1/4 inch thick. Spread filling evenly over the dough.
- Roll the dough tightly from the long side to create a log. Cut the log in half lengthwise to expose the layers.
- Twist the two pieces of dough together and place them in a greased loaf pan. Let it rise again for about 1 to 2 hours.
Baking
- Preheat the oven to 350°F (175°C). Bake for 30 to 45 minutes, until golden brown.
Preparing the Lemon Syrup
- While the babka is baking, combine 40 g of sugar, 30 g of water, and 2 tsp of lemon juice in a small pot. Heat until the sugar dissolves.
Glazing
- Once the babka is done baking, immediately brush the syrup over the top. Let it cool completely before serving.