why make this recipe
Blueberry Lemon Sourdough Babka is a delightful twist on the classic babka. This recipe combines the tangy flavor of sourdough with the sweetness of blueberries and the refreshing zing of lemon. It’s perfect for breakfast, brunch, or even as a snack. Plus, the combination of flavors and the beautiful braided shape will impress your family and friends.
how to make Blueberry Lemon Sourdough Babka
Ingredients :
- 2 cups bread flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1/2 cup warm milk
- 1/4 cup water
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- For the tangzhong: 2 tbsp bread flour, 1/2 cup water
Directions :
- Prepare the tangzhong by whisking bread flour and water in a saucepan over medium heat until thickened. Let it cool.
- In a bowl, mix both flours, sugar, salt, and instant yeast.
- Add warm milk, water, melted butter, egg, lemon zest, and tangzhong to the dry ingredients. Mix until a dough forms.
- Knead the dough for 10 minutes until smooth. Let it rise in a warm place until doubled in size, about 1 hour.
- Roll out the dough and spread blueberries and lemon juice over it. Roll into a log and slice in half lengthwise.
- Twist the two halves together and form into a loaf shape.
- Place in a greased loaf pan and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes, or until golden brown.
- Let cool before slicing.
how to serve Blueberry Lemon Sourdough Babka
Serve this babka sliced with a cup of coffee or tea. It also pairs well with a light spread of butter or cream cheese. Consider adding a sprinkle of powdered sugar on top for a sweet touch.
how to store Blueberry Lemon Sourdough Babka
To store the babka, wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in the fridge for up to a week or freeze it for up to a month. Just make sure to slice it before freezing for easy thawing.
tips to make Blueberry Lemon Sourdough Babka
- Ensure your ingredients are at room temperature before starting.
- When rolling out the dough, try to avoid too much flour as it may make the babka dense.
- Feel free to add more blueberries or even some lemon glaze on top after baking for extra flavor.
variation
You can replace blueberries with other berries like raspberries or strawberries. Adding nuts or chocolate chips can also provide a delicious twist.
FAQs
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the dough to avoid excess moisture.
Q: What if I don’t have bread flour?
A: You can substitute all-purpose flour for bread flour; however, the texture may be slightly different.
Q: Can I make this babka without the tangzhong?
A: Yes, you can omit the tangzhong, but it helps create a softer texture in the bread.
Blueberry Lemon Sourdough Babka
Ingredients
Dough ingredients
- 2 cups bread flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1/2 cup warm milk
- 1/4 cup water
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup fresh blueberries
- 1 unit zest of 1 lemon
- 1 unit juice of 1 lemon
Tangzhong
- 2 tbsp bread flour
- 1/2 cup water
Instructions
Preparation of Tangzhong
- Whisk bread flour and water in a saucepan over medium heat until thickened. Let it cool.
Making the Dough
- In a bowl, mix both flours, sugar, salt, and instant yeast.
- Add warm milk, water, melted butter, egg, lemon zest, and tangzhong to the dry ingredients. Mix until a dough forms.
- Knead the dough for 10 minutes until smooth. Let it rise in a warm place until doubled in size, about 1 hour.
Shaping and Baking
- Roll out the dough and spread blueberries and lemon juice over it.
- Roll into a log and slice in half lengthwise.
- Twist the two halves together and form into a loaf shape.
- Place in a greased loaf pan and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes, or until golden brown.
- Let cool before slicing.