Introduction

Lemon Blueberry Babka is a delightful twist on the classic braided bread, combining zesty lemon and juicy blueberries in a tender, buttery dough. Topped with a sweet crumble and drizzled with lemon icing, this babka makes for a perfect breakfast treat or afternoon snack.

Several slices of a soft bread loaf are shown, each slice featuring two main layers: a light golden-brown crust that edges the bread, and a thick spongy pale yellow inside, swirled irregularly with deep purple berry filling creating marbled patterns. A thin white glaze is spread unevenly over the crust layers of some slices, adding a shiny effect and hinting at sweetness. The slices rest closely together on a white marbled surface, and the texture of the bread looks airy and fluffy with the berry swirl embedded within. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup (160g/ml) whole milk, warmed to about 110°F (43°C)
2 and 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
1 teaspoon lemon zest
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 and 3/4 cups (358g) bread flour or all-purpose flour, plus more as needed
1 and 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
3 Tablespoons (38g) packed light or dark brown sugar
2 Tablespoons (28g) unsalted butter, cold and cubed
1 egg white, beaten
1 cup (120g) confectioners’ sugar
1 and 1/2 Tablespoons fresh lemon juice
1 Tablespoon whole milk, heavy cream, or half-and-half

Instructions

Step 1: In a stand mixer bowl fitted with a dough hook or paddle attachment, whisk together the warm milk, yeast, and 1 tablespoon of sugar. Cover and let sit for 5 minutes until foamy and frothy. If mixing by hand, use a silicone spatula or wooden spoon.
Step 2: Add the remaining sugar, butter, lemon zest, egg, vanilla extract, salt, and 1 cup of flour. Beat on low speed for 30 seconds, scrape down the bowl, then add another cup of flour. Beat on medium speed until mostly combined, then scrape down the bowl again.
Step 3: Add 1/2 cup flour and beat on medium speed until the dough begins to come together. Gradually add 2 to 4 tablespoons more flour as needed; the dough should be soft and creamy, not dry.
Step 4: Switch to the dough hook if using a stand mixer and knead on low speed for 6 to 8 minutes. Alternatively, knead by hand on a lightly floured surface for the same time. Add flour sparingly if the dough is too sticky. The dough should feel soft and bounce back slowly when poked.
Step 5: Lightly grease a large bowl, place the dough inside, turning it to coat with grease. Cover tightly and let rise in a warm spot until nearly doubled, about 3 to 4 hours.
Step 6: While the dough rises, prepare the blueberry filling. Combine blueberries, sugar, and lemon juice in a medium saucepan over medium heat. Stir constantly, mashing berries, until sugar dissolves and mixture boils.
Step 7: Boil the mixture, stirring occasionally, until it reduces slightly and thickens, about 10 minutes. Remove from heat and let cool completely.
Step 8: Grease a 9×5-inch loaf pan with nonstick spray or butter.
Step 9: Punch down the dough to release air. On a floured surface, roll the dough into a 9×15-inch rectangle. Spread the cooled blueberry filling evenly, leaving a 1/2-inch border.
Step 10: Roll the dough tightly from one long edge to form a 15-inch log. Place the log seam-side down, fold in half, then twist to form a figure 8. Pinch the ends to seal and place in the prepared loaf pan.
Step 11: Loosely cover and let the babka rise until puffy and nearly to the top of the pan, about 1 to 1.5 hours.
Step 12: Prepare the crumble topping by mixing brown sugar and flour in a small bowl. Cut in cold butter until pea-sized crumbs form. Chill until ready to use.
Step 13: Preheat oven to 350°F (177°C).
Step 14: Brush the babka top with beaten egg white. Using a toothpick, prick 10 to 12 holes in the surface to prevent air pockets. Sprinkle evenly with the crumble topping.
Step 15: Bake for about 50 minutes, tenting with foil after 30 minutes if the top browns too quickly. The babka is done when it sounds hollow when tapped or the internal temperature reaches 195°F (90°C).
Step 16: Let the babka cool in the pan for at least 30 minutes before removing.
Step 17: Whisk confectioners’ sugar, lemon juice, and milk or cream together to make the lemon icing. Drizzle over the cooled babka before serving.

Tips & Variations

Use fresh blueberries only; frozen ones add too much moisture and can make the dough soggy.
If you don’t have a stand mixer, knead the dough by hand on a lightly floured surface.
For a stronger lemon flavor, add extra lemon zest to the filling or icing.
Chill the crumble topping well before sprinkling to get a nice crunchy texture.
Use a serrated knife to slice babka cleanly without crushing the soft layers.

Storage

Store leftover babka tightly covered at room temperature for up to 2 days or in the refrigerator for up to 1 week. Reheat gently in a low oven or microwave to restore freshness before serving. The icing may soften after chilling, so consider adding fresh drizzle after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the filling?

Fresh blueberries are recommended because frozen ones release extra moisture that can make the dough soggy and affect the texture of the filling.

How do I know when the babka dough has risen enough?

The dough should nearly double in size and feel puffy. When you gently poke it, the indentation should slowly bounce back. This usually takes 3 to 4 hours for this rich dough.