Name: Lemon Blueberry Babka
Prep time: 5 h
Cook time: 50 min
Total time: 5 h 50 min
Cuisine: American
Ingredients: 2/3 cup whole milk (warmed to about 110°F); 2 and 1/4 teaspoons Platinum Yeast; 6 Tablespoons granulated sugar, divided; 5 Tablespoons unsalted butter, softened; 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; 1 and 1/4 cups fresh blueberries; 6 Tablespoons granulated sugar (for filling); 1 teaspoon lemon juice; 3 Tablespoons bread flour or all-purpose flour (for topping); 3 Tablespoons packed light or dark brown sugar; 2 Tablespoons unsalted butter, cold and cubed; 1 egg white, beaten (for brushing); 1 cup confectioners sugar (optional for icing); 1 and 1/2 Tablespoons fresh lemon juice (optional for icing); 1 Tablespoon whole milk, heavy cream or half and half (optional for icing)

Description

A delightful lemon blueberry babka featuring a soft dough with a luscious blueberry filling and a golden brown crust—perfect for brunch or a sweet indulgence.

Ingredients

Scale

2/3 cup whole milk (warmed to about 110°F)
2 and 1/4 teaspoons Platinum Yeast
6 Tablespoons granulated sugar, divided
5 Tablespoons unsalted butter, softened
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
1 and 1/4 cups fresh blueberries
6 Tablespoons granulated sugar (for filling)
1 teaspoon lemon juice
3 Tablespoons bread flour or all-purpose flour (for topping)
3 Tablespoons packed light or dark brown sugar
2 Tablespoons unsalted butter, cold and cubed
1 egg white, beaten (for brushing)
1 cup confectioners sugar (optional for icing)
1 and 1/2 Tablespoons fresh lemon juice (optional for icing)
1 Tablespoon whole milk, heavy cream or half and half (optional for icing)

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Instructions

Prepare the dough: Whisk the warmed milk, yeast, and 1 Tablespoon of sugar together in a bowl. Cover and let sit for 5 minutes until foamy.
Add the remaining sugar, softened butter, lemon zest, egg, vanilla, salt, and 1 cup of flour. Beat on low for 30 seconds, then gradually add more flour until fully incorporated.
Knead the dough: Continue beating on low speed for an additional 6–8 minutes or knead by hand until soft yet elastic.
First rise: Lightly grease a bowl and place the dough inside, turning to coat. Cover and let rise until nearly doubled, about 3–4 hours.
Make the blueberry filling: In a saucepan, combine blueberries, sugar, and lemon juice over medium heat. Stir until simmering, breaking down blueberries. Boil for 10 minutes, then cool.
Shape the dough: Roll out the dough to a 9×15 inch rectangle, spread the filling, roll into a log, and twist into a figure eight in a greased loaf pan.
Second rise: Let it rise again until puffy, about 1–1.5 hours.
Make the crumble topping: Mix brown sugar and flour, cut in cold butter until crumbles form, refrigerate until ready.
Preheat the oven to 350°F.
Bake: Brush with egg white, sprinkle crumble topping, and bake for 50 minutes. Cool in pan for at least 30 minutes.
Make the lemon icing (optional): Whisk together confectioners sugar, lemon juice, and milk. Drizzle over babka before serving.

Notes

For healthier alternatives, consider low-sugar sweeteners, dairy-free options, or whole wheat flour substitutes.

Prep Time: 300 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 15g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg