There is something inherently therapeutic about working with sourdough. The rhythmic kneading, the patient waiting for the dough to rise, and that unmistakable tangy aroma that fills the kitchen. But when you take that classic sourdough base and enrich it with butter, eggs, and a vibrant swirl of blueberry and lemon, you elevate it from a simple loaf to a masterpiece. This Blueberry Lemon Sourdough Babka is the ultimate intersection of a pillowy brioche and a zesty fruit tart.
Whether you are a seasoned sourdough pro or a weekend baker looking for a challenge, this recipe delivers a reward that is as beautiful to look at as it is to eat. The deep purple ribbons of blueberry jam against the golden, citrus-scented crumb make every slice a work of art.
Table of Contents
Why You’ll Love This Blueberry Lemon Sourdough Babka
- The Perfect Texture: Thanks to the sourdough fermentation and the addition of butter and eggs, the crumb is incredibly soft, moist, and stays fresh longer than commercial yeast breads.
- Vibrant Flavor Profile: The natural tang of the sourdough perfectly complements the tartness of the lemon zest and the concentrated sweetness of the blueberry filling.
- A Showstopper Aesthetic: The “twist” technique creates a complex, braided look that makes this loaf look like it came straight from a high-end artisanal bakery.
- Versatility: This babka works just as well as an indulgent breakfast with a cup of coffee as it does for a sophisticated dessert or a brunch centerpiece.
Ingredients
For the Sourdough Brioche Dough
- 100g Active Sourdough Starter: Fed and bubbly (100% hydration).
- 500g All-Purpose Flour: Or bread flour for a chewier texture.
- 80g Granulated Sugar: To provide just enough sweetness to the dough.
- 150ml Whole Milk: Slightly warmed to about 80°F.
- 2 Large Eggs: Room temperature.
- 100g Unsalted Butter: Softened to room temperature.
- 1 tsp Salt: To enhance all the flavors.
- 1 tbsp Lemon Zest: Freshly grated from about two lemons.
For the Blueberry Lemon Filling
- 250g Fresh or Frozen Blueberries: If using frozen, do not thaw first.
- 50g Granulated Sugar: To sweeten the fruit.
- 1 tbsp Cornstarch: To thicken the juices so the filling doesn’t run out.
- 1 tbsp Lemon Juice: For a bright acidity.
- 1 tsp Vanilla Extract: For depth of flavor.
Instructions
1. Mix and Knead the Dough
In the bowl of a stand mixer fitted with the dough hook, combine your active sourdough starter, warm milk, sugar, eggs, and lemon zest. Mix on low until combined. Gradually add the flour and salt. Continue mixing until a shaggy dough forms. Begin adding the softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
2. Bulk Fermentation
Transfer the dough to a lightly greased bowl. Cover with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free spot for 6-8 hours, or until it has nearly doubled in size. Because this is a rich, enriched dough, the sourdough works a bit slower than usual. For the best flavor and easier shaping, I highly recommend placing the dough in the refrigerator overnight (12-24 hours) after the initial 4 hours of bulk rise. Cold dough is much easier to roll out without sticking.
3. Prepare the Blueberry Filling
While the dough is chilling or finishing its rise, make the filling. In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, mashing the berries slightly with a fork as they soften. Bring to a simmer and stir constantly for 3-5 minutes until the mixture thickens into a jam-like consistency. Remove from heat, stir in the vanilla extract, and let it cool completely before using.
4. Roll and Shape
On a lightly floured surface, roll the chilled dough into a large rectangle (roughly 12×16 inches). Spread the cooled blueberry filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting from the long side, roll the dough tightly into a log. Use a sharp knife or a bench scraper to cut the log in half lengthwise, exposing the dark purple layers. Twist the two strands over each other to form a braid, keeping the cut sides facing up.
5. Second Rise
Carefully lift the braided dough and place it into a greased 9×5 inch loaf pan. Cover and let it rise again in a warm spot for 2-4 hours. The dough should look puffy and fill the pan significantly. Preheat your oven to 350°F (175°C) toward the end of the rise time.
6. Bake and Serve
Bake the babka for 45-50 minutes. If the top starts to brown too quickly, tent it loosely with aluminum foil. The babka is done when the internal temperature reaches 190°F (88°C). Let it cool in the pan for 10 minutes, then transfer to a wire rack. For an extra glossy finish, you can brush the top with a simple sugar syrup while it’s still warm. Slice and enjoy!
Expert Tips for Success
- Temperature is Key: Enriched sourdough doughs love warmth during the rise but hate heat during the kneading. If your kitchen is too hot, the butter might melt out of the dough.
- The Windowpane Test: Before you stop kneading, pull a small piece of dough apart. It should stretch thin enough to see light through it without tearing. If it tears immediately, keep kneading.
- Don’t Rush the Cooling: It is tempting to cut into the babka immediately, but the blueberry filling needs time to set. Cutting too early will result in a messy, “jammy” collapse.
- Use a Scale: For sourdough baking, weight measurements (grams) are much more accurate than volume (cups) and will ensure a consistent result every time.
Variations
- Cream Cheese Swirl: Add a layer of sweetened cream cheese under the blueberry filling for a “Blueberry Cheesecake” style babka.
- Streusel Topping: Mix flour, butter, and sugar into a crumbly topping and sprinkle over the loaf before baking for added texture.
- Mixed Berry: Swap half the blueberries for raspberries or blackberries for a more complex berry flavor.
- Lavender Infusion: Infuse the milk with culinary lavender before mixing the dough for a floral, sophisticated twist.
Frequently Asked Questions
Can I make this with sourdough discard? You can, but the rise time will be significantly longer and the texture may be denser. If using discard, I recommend adding 1/2 teaspoon of commercial yeast to help the dough lift the heavy butter and eggs.
How do I store sourdough babka? Keep it in an airtight container at room temperature for up to 3 days. For longer storage, slice the babka and freeze it. Toasting a frozen slice is a fantastic way to enjoy it weeks later!
Why did my filling leak out? This usually happens if the filling wasn’t thick enough (not enough cornstarch or cook time) or if the dough wasn’t rolled tightly enough. Ensure the filling is completely cold before spreading it.
Blueberry Lemon Sourdough Babka
Ingredients
Method
- Combine starter, milk, sugar, eggs, and zest. Gradually add flour and salt while kneading.
- Incorporate softened butter one tablespoon at a time until the dough is elastic and passes the windowpane test.
- Bulk ferment for 6-8 hours at room temperature, then chill in the fridge overnight.
- Simmer blueberries, sugar, cornstarch, and lemon juice until thickened. Cool completely.
- Roll dough into a rectangle, spread filling, roll into a log, and cut lengthwise to braid.
- Place in loaf pan, rise for 2-4 hours, and bake at 350°F for 45-50 minutes.
Notes
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