Description

This Lemon Blueberry Babka is a tender, rich yeast bread swirled with a vibrant blueberry filling and topped with a buttery crumble and a bright lemon glaze. The soft, creamy dough is layered with a sweet homemade blueberry compote infused with fresh lemon juice, then braided into a twisted figure-eight shape for an impressive presentation. A tangy lemon icing adds the perfect finishing touch to this delightful bakery-style treat, ideal for breakfast, brunch, or dessert.

Ingredients

Scale

Dough

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-size 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 and 3/4 cups (358g) bread flour or all-purpose flour (spooned & leveled), plus more as needed

Blueberry Filling

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

Topping & Icing

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

Prepare the dough: Whisk warm milk, yeast, and 1 tablespoon sugar in the mixer bowl until foamy (~5 minutes). Add remaining sugar, butter, lemon zest, egg, vanilla, salt, and 1 cup flour. Beat on low, scrape, add 1 cup flour, beat medium, scrape, add 1/2 cup flour, then 2–4 tablespoons flour until dough is soft and creamy. Do not over-flour.
Knead the dough: Using a dough hook on low speed, knead for 6–8 minutes or by hand on floured surface until dough is soft, slightly tacky, and springs back gently when poked. Add flour sparingly if sticky.
First rise: Lightly grease a large bowl, place dough inside and turn to coat. Cover tightly and let rise in a warm place until nearly doubled, about 3–4 hours.
Make blueberry filling: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir constantly, smashing berries until mostly broken, then boil gently for 10 minutes until slightly reduced and thickened. Cool completely (about 1/2 cup filling).
Prepare loaf pan: Grease a 9×5-inch loaf pan with butter or nonstick spray.
Shape the dough: Punch down dough to release air. Flour surface, hands, and rolling pin. Roll dough into 9×15-inch rectangle. Spread cooled blueberry filling evenly, leaving 1/2-inch border. Roll dough tightly into a 15-inch log. Place seam side down, fold in half, and twist into a figure 8. Pinch ends and place in pan.
Second rise: Loosely cover babka; let rise until puffy and nearly reaches loaf pan top, about 1–1.5 hours.
Make crumble topping: Combine brown sugar and flour. Cut in cold butter until pea-sized crumbs form. Chill until ready to use.
Preheat oven: Set to 350°F (177°C).
Prepare for baking: Brush babka surface with egg white. Poke 10–12 holes with toothpick across top to prevent air pockets. Sprinkle crumble topping evenly.
Bake: Bake for 50 minutes until golden brown. Tent with foil around 30 minutes to prevent over-browning. Bread is done when it sounds hollow when tapped or internal temperature reaches 195°F (90°C).
Cool: Remove from oven and cool in pan at least 30 minutes before glazing and slicing. Use serrated knife to slice.
Make lemon icing: Whisk confectioners’ sugar, lemon juice, and milk until smooth. Drizzle over cooled babka.
Store: Cover leftover babka tightly and keep at room temperature up to 2 days or refrigerate up to 1 week.

Notes

Use fresh blueberries only; frozen berries will release too much liquid and dilute filling.
Do not add more flour than needed to keep dough soft and creamy, as over-flouring yields a denser bread.
Rising times may vary depending on room temperature; patience is key for a light, airy babka.
Cooling before glazing prevents icing from melting off the bread.
Loosely tenting with foil during baking prevents over-browning of the topping.
For easier shaping, rolling dough on parchment or silicone mat prevents sticking and staining.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Lemon Blueberry Babka, yeast bread, blueberry filling, lemon glaze, crumble topping, braided bread, breakfast bread, sweet bread