Blueberry Lemon Sourdough Babka
A delightful twist on the classic babka combining the tangy flavor of sourdough with the sweetness of blueberries and refreshing lemon. Perfect for breakfast, brunch, or as a snack.
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.
Notes
Serve sliced with a cup of coffee or tea. Pairs well with a light spread of butter or cream cheese. Consider adding a sprinkle of powdered sugar for a sweet touch. Store wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to a month.