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Blueberry Lemon Sourdough Babka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 13 reviews
  • Author: Sue
  • Prep Time: 30 minutes (plus 8-10 hours levain fermentation, and 8-12 hours cold proofing)
  • Cook Time: 40 minutes (baking) + 20 minutes (filling simmering and syrup prep)
  • Total Time: Approximately 28 hours 10 minutes including fermentation, proofing, and baking
  • Yield: 1 babka (about 1 loaf, 10-inch/25 cm bread tin)
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish

Description

This Blueberry Lemon Sourdough Babka is a beautifully braided, tangy, and sweet bread that combines the rich flavors of homemade sourdough with a luscious blueberry and lemon filling. The recipe involves making a sweet levain, preparing a creamy tangzhong, and slow-proofing the dough for enhanced flavor and texture. Finished with a zesty lemon syrup glaze, this babka offers a moist, flavorful crumb ideal for breakfast or dessert.

Ingredients

Levain

  • 5 g sugar
  • 15 g active sourdough starter (100% hydration, white)
  • 30 g whole milk (cold)
  • 40 g all-purpose flour

Tangzhong

  • 80 g whole milk
  • 20 g all-purpose flour

Main Dough

  • 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 (prepared)
  • All the tangzhong (prepared)
  • 6 g sea salt
  • 65 g butter (softened, cubed)

Blueberry Lemon Filling

  • 200 g frozen blueberries
  • 95 g sugar
  • 2 tsp lemon juice (10 g)
  • 1 tsp lemon zest (2 g)

Lemon Syrup

  • 40 g sugar
  • 30 g water
  • 2 tsp lemon juice (10 g)

Instructions

  1. Make the Sweet Levain: Combine sugar, sourdough starter, cold milk, and flour in a bowl. Mix well and place it in a warm environment around 75°F/24°C for 8 to 10 hours, until the levain has doubled or tripled in size.
  2. Prepare the Tangzhong: In a small pot, whisk together milk and flour. Heat over medium heat, continuously stirring until the mixture thickens and reaches about 150°F/65°C. Remove from heat, transfer to a bowl, cover the surface with plastic wrap to prevent skin formation, and let cool to room temperature.
  3. Make the Main Dough: Add all main dough ingredients except salt and butter into the bowl of a stand mixer. Mix until just combined. Let the dough rest (autolyse) for 30 minutes. Then add the salt and knead on medium speed for about 10 minutes. Gradually add softened cubed butter, one piece at a time, mixing after each addition. Continue kneading at medium speed until the dough passes the windowpane test, typically 15 to 25 minutes.
  4. First Proof: Transfer dough to a lightly oiled bowl and proof at 75°F/24°C for 2 hours. Afterward, refrigerate for 8 to 12 hours for cold proofing.
  5. Prepare Blueberry Lemon Filling: Combine blueberries, sugar, lemon juice, and lemon zest in a small pot. Bring to a boil while stirring constantly, then reduce heat to medium-low and simmer for 10 to 20 minutes until thick and jam-like. Remove from heat, transfer to a bowl, cover, and cool to room temperature. Refrigerate until ready to use.
  6. Shape the Babka: Remove dough and filling from the fridge. Stir filling gently. On a floured surface, roll dough into a 13x13 inch (35x35 cm) square. Spread filling evenly over dough, leaving a ½ inch (1 cm) border. Roll the dough into a roulade and pinch ends to seal. Refrigerate seam side down for at least 20 minutes.
  7. Braid the Dough: Using a sharp, heavily floured knife, cut the roll lengthwise into two halves. With cut sides facing up, cross the left half over the right, then right over left, continuing to create a two-stranded plait. Tuck ends under and place into a greased or lined 10-inch (25 cm) loaf pan. Cover and proof at 75°F/24°C for 6 to 8 hours until dough fills about 80% of the pan.
  8. Bake the Babka: Preheat oven to 390°F/200°C. Bake babka for 20 minutes, then reduce temperature to 350°F/175°C and bake for another 20 minutes. Cover with foil if the bread browns too quickly. The babka is done when it registers an internal temperature of at least 203°F/95°C and has a golden-brown crust.
  9. Prepare and Apply Lemon Syrup: While baking, combine sugar, water, and lemon juice in a small pot over medium heat. Stir until sugar dissolves, then remove from heat to cool. When babka comes out of the oven, immediately brush or pour lemon syrup over the top. Leave the babka in the pan to cool until handleable, then transfer to a wire rack to cool completely.

Notes

  • Use cold milk in the levain and main dough for better dough temperature control.
  • The windowpane test ensures gluten development and dough elasticity.
  • If the babka browns too quickly during baking, cover it loosely with aluminum foil to prevent burning.
  • Cold-proofing overnight enhances flavor and makes shaping easier.
  • The lemon syrup adds a bright citrus glaze and keeps the babka moist.
  • Frozen blueberries are preferred for the filling to maintain texture and color.
  • Ensure your sourdough starter is active and bubbly before use for best results.

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