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Blueberry Lemon Sourdough Babka

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This Blueberry Lemon Sourdough Babka combines tangy citrus and sweet blueberries with the rich, airy texture of sourdough, perfect for an elegant breakfast or dessert.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1/2 cup active sourdough starter
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup whole milk, warm
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter, softened
  • Zest of 2 lemons
  • 1 cup fresh blueberries
  • 1/4 cup lemon curd
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 egg (for egg wash)

Instructions

  1. In a large bowl, combine the flour, sugar, and salt.
  2. Mix in the sourdough starter, warm milk, eggs, and vanilla extract until a dough forms.
  3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  4. Incorporate the softened butter and lemon zest, kneading until fully absorbed.
  5. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours or until doubled.
  6. Meanwhile, toss the blueberries with cornstarch and lemon juice; set aside.
  7. Roll out the dough into a rectangle, spread the lemon curd evenly, then sprinkle the blueberry mixture over it.
  8. Roll the dough tightly into a log, then slice it lengthwise to expose the layers.
  9. Twist the two halves together, shaping into a loaf and place into a babka pan or loaf pan.
  10. Cover and let rise for another 1-2 hours until puffy.
  11. Preheat the oven to 350°F (175°C). Brush the loaf with beaten egg for a glossy finish.
  12. Bake for 40-45 minutes until golden brown and cooked through.
  13. Cool completely before slicing and serving.

Notes

For extra shine, brush the babka with a simple sugar syrup while still warm. Serve with a dollop of whipped cream or mascarpone.

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