Go Back
Blueberry Lemon Sourdough Babka

Blueberry Lemon Sourdough Babka

A rich, buttery sourdough brioche swirled with a zesty homemade blueberry lemon filling. This artisanal loaf is as beautiful as it is delicious.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 18 hours
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: Artisanal, Jewish
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Sourdough Dough
  • 100 g Active Sourdough Starter Fed and bubbly
  • 500 g All-Purpose Flour
  • 80 g Granulated Sugar
  • 150 ml Whole Milk Warmed
  • 2 Large Eggs Room temperature
  • 100 g Unsalted Butter Softened
  • 1 tbsp Lemon Zest
For the Blueberry Filling
  • 250 g Blueberries Fresh or frozen
  • 50 g Granulated Sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Lemon Juice

Method
 

  1. Combine starter, milk, sugar, eggs, and zest. Gradually add flour and salt while kneading.
  2. Incorporate softened butter one tablespoon at a time until the dough is elastic and passes the windowpane test.
  3. Bulk ferment for 6-8 hours at room temperature, then chill in the fridge overnight.
  4. Simmer blueberries, sugar, cornstarch, and lemon juice until thickened. Cool completely.
  5. Roll dough into a rectangle, spread filling, roll into a log, and cut lengthwise to braid.
  6. Place in loaf pan, rise for 2-4 hours, and bake at 350°F for 45-50 minutes.

Notes

Ensure the blueberry filling is completely cold before spreading, or it will melt the butter in the dough and cause a mess. For the best swirls, use a very sharp knife to cut the log.