Print

Lemon Blueberry Babka Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

This Lemon Blueberry Babka is a beautifully braided sweet yeast bread filled with a luscious blueberry and lemon filling, topped with a buttery crumble, and finished with a tangy lemon glaze. Perfect for breakfast, brunch, or a special dessert, this babka combines bright citrus notes with juicy fresh blueberries in a soft, tender dough.

Ingredients

Scale

Dough:

  • 2/3 cup (160g/ml) whole milk, warmed to about 110°F (43°C)
  • 2 1/4 teaspoons (7g) Platinum Yeast from Red Star (1 standard packet)
  • 6 Tablespoons (75g) granulated sugar, divided
  • 5 Tablespoons (71g) unsalted butter, sliced into 1 Tbsp pieces and softened to room temperature
  • 1 teaspoon lemon zest
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 3/4 cups (358g) bread flour or all-purpose flour (spooned and leveled), plus more as needed

Blueberry Filling:

  • 1 1/4 cups (170–180g) fresh blueberries (do NOT use frozen)
  • 6 Tablespoons (75g) granulated sugar
  • 1 teaspoon lemon juice
  • 3 Tablespoons (24g) bread flour or all-purpose flour

Crumble Topping:

  • 3 Tablespoons (38g) packed light or dark brown sugar
  • 2 Tablespoons (28g) unsalted butter, cold and cubed
  • Additional 3 Tablespoons flour (from blueberry filling, used in topping)

Finish:

  • 1 egg white, beaten
  • 1 cup (120g) confectioners’ sugar
  • 1 1/2 Tablespoons fresh lemon juice
  • 1 Tablespoon whole milk, heavy cream, or half-and-half

Instructions

  1. Prepare the dough: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together warm milk, yeast, and 1 Tablespoon of sugar. Cover and let sit for 5 minutes until foamy and frothy.
  2. Mix dough ingredients: Add remaining sugar, softened butter, lemon zest, egg, vanilla extract, salt, and 1 cup of flour to the yeast mixture. Mix on low speed for 30 seconds, scrape down sides, then add 1 more cup flour and mix on medium speed until incorporated. Scrape down sides and add 1/2 cup flour, mixing until dough comes together. Add 2–4 Tablespoons more flour as needed to create soft, slightly creamy dough.
  3. Knead the dough: Switch to dough hook and knead on low speed for 6–8 minutes, or knead by hand on a floured surface. Sprinkle flour as needed to avoid stickiness, but keep dough soft. The dough should bounce back slowly when poked.
  4. First rise: Lightly grease a large bowl. Place dough inside, turning to coat all sides. Cover tightly and allow to rise in a warm place until nearly doubled in size, about 3–4 hours.
  5. Prepare blueberry filling: In a medium saucepan, combine fresh blueberries, sugar, and lemon juice. Cook over medium heat, stirring constantly and mashing berries until sugar dissolves. Allow to boil gently for about 10 minutes until reduced and thickened, about 1/2 cup. Remove from heat and cool completely.
  6. Grease loaf pan: Prepare a 9×5-inch loaf pan by spraying with nonstick spray or buttering.
  7. Shape the dough: Punch down dough to release air. On a floured surface, roll dough out to a 9×15-inch rectangle. Spread cooled blueberry filling evenly, leaving a 1/2-inch border. Roll dough tightly into a 15-inch log. Place seam side down, fold log in half, and twist into a figure 8 shape. Pinch ends together and place in prepared loaf pan.
  8. Second rise: Loosely cover the shaped loaf and let it rise until puffy and nearly touching the top of the pan, about 1 to 1.5 hours.
  9. Make crumble topping: Mix brown sugar and flour in a bowl. Cut cold butter into mixture with pastry cutter or fingers until pea-sized crumbles form. Chill until ready to use.
  10. Preheat oven: Set oven to 350°F (177°C).
  11. Prepare for baking: Brush babka surface with beaten egg white. Poke 10–12 holes evenly over the top with a toothpick to prevent air pockets. Sprinkle crumble topping evenly over the babka.
  12. Bake: Bake babka for 50 minutes until golden brown. Tent loosely with foil around 30 minutes to prevent over-browning. Bread is done when it sounds hollow when tapped or an instant-read thermometer reads 195°F (90°C) in the center.
  13. Cool: Remove from oven and let babka cool in the pan at least 30 minutes before icing or slicing.
  14. Make lemon icing: Whisk together confectioners’ sugar, lemon juice, and milk or cream until smooth. Drizzle over cooled babka.
  15. Storage: Cover leftover babka tightly and store at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

  • The yeast used is Platinum Yeast from Red Star, but any active dry yeast or instant yeast can be a substitute.
  • Use fresh blueberries only; frozen will add too much moisture and affect texture.
  • You can use either bread flour or all-purpose flour; bread flour will give a chewier crumb.
  • Make sure the milk is warmed to about 110°F to activate the yeast properly without killing it.
  • If dough rises slower, try a warmer spot but avoid overheating or drafts.
  • Loaf pan size is critical for shaping and baking the babka properly.
  • Don’t over-add flour during kneading to keep the dough moist and tender.
  • Use egg white wash for a glossy finish and help the crumble adhere.
  • The lemon glaze is optional but adds a nice tart sweetness to the finished bread.
  • Chilling the crumble topping before baking ensures it holds shape and creates a pleasant texture.

Keywords: babka, lemon blueberry babka, sweet bread, yeast bread, blueberry filling, cinnamon-free babka, lemon zest, crumble topping

Find it online: https://flavorsbymaya.com/lemon-blueberry-babka-recipe/