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Blueberry Lemon Sourdough Babka

Blueberry Lemon Sourdough Babka
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If you’re seeking a delectable twist on classic baking, this Blueberry Lemon Sourdough Babka is the perfect choice! This delightful sweet bread marries tangy lemon with sweet blueberries, all enveloped in soft, pillowy dough. It’s an ideal treat for cozy weekends, family gatherings, or simply to indulge yourself after a long day. With its stunning appearance and mouthwatering aroma, this babka is sure to impress and elevate any occasion, whether enjoyed with coffee for breakfast or served as a charming dessert.

Ingredients

Scale
  • 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)

Instructions

  1. Prepare the dough by mixing the sourdough starter with cold milk and sugar. Gradually add flours until a soft dough forms; knead until smooth.
  2. Let the dough rise until doubled in size, about 1-2 hours.
  3. For the filling, mix frozen blueberries with sugar, lemon juice, and zest in a bowl.
  4. Roll out the dough into a rectangle, spread the blueberry filling evenly, roll it into a log, cut lengthwise, and twist together.
  5. Allow to rise again for 30 minutes before baking at 350°F (175°C) until golden brown.
  6. Brush finished babka with a glaze made from sugar, water, and lemon juice.

Nutrition

Find it online: https://chopandcooktips.com/blueberry-lemon-sourdough-babka/