Blueberry Lemon Sourdough Babka
This Blueberry Lemon Sourdough Babka combines tangy citrus and sweet berries within a naturally fermented, fluffy dough, perfect for a unique breakfast or dessert treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 7 hours 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 250g active sourdough starter
- 500g all-purpose flour
- 100g sugar
- 1 tsp salt
- 2 large eggs
- 120ml whole milk
- 120g unsalted butter, softened
- Zest of 2 lemons
- 200g fresh blueberries
- 1 tbsp lemon juice
- 50g powdered sugar (for glaze)
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix the sourdough starter, flour, sugar, and salt.
- Whisk in eggs and milk until a shaggy dough forms.
- Knead the dough by hand or mixer, gradually adding softened butter until fully incorporated and dough is smooth.
- Fold in lemon zest and vanilla extract.
- Cover and let the dough rise at room temperature for 4–6 hours until doubled.
- Roll the dough into a rectangle, brush with lemon juice, and sprinkle blueberries evenly over the surface.
- Roll the dough tightly and slice lengthwise into two strands.
- Twist the strands together, place into a loaf pan, and let rise for another 2 hours.
- Bake at 350°F (175°C) for 40-45 minutes until golden brown.
- Mix powdered sugar with a little lemon juice to make a glaze; drizzle on the warm babka before serving.
Notes
For extra flavor, warm slices slightly before serving and enjoy with a smear of cream cheese or honey.