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Blueberry Lemon Sourdough Babka

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A beautifully twisted Blueberry Lemon Sourdough Babka that combines tangy citrus with sweet berries for a naturally fermented, flavorful bread perfect for dessert or breakfast.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 3 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup whole milk, warmed
  • 2 large eggs
  • 6 tablespoons unsalted butter, softened
  • Zest of 2 lemons
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries
  • ½ cup powdered sugar (for glaze)
  • 1 tablespoon water (for glaze)

Instructions

  1. In a large bowl, combine the sourdough starter, warm milk, eggs, sugar, and lemon zest; mix well.
  2. Add the flour and salt and mix until a shaggy dough forms.
  3. Knead the dough for about 8-10 minutes until smooth and elastic, incorporating the softened butter gradually.
  4. Place the dough in a greased bowl, cover, and let it ferment at room temperature for 4-6 hours or until doubled in size.
  5. On a floured surface, roll the dough into a rectangle approximately 12×16 inches.
  6. Sprinkle fresh blueberries evenly over the dough, then drizzle with lemon juice.
  7. Roll the dough tightly from the long side into a log, pinch the edges to seal.
  8. Slice the log lengthwise and twist the two strands together, pinching the ends to seal the babka shape.
  9. Place the twisted dough into a greased loaf pan, cover, and allow to rise for another 2 hours.
  10. Preheat the oven to 350°F (175°C). Bake the babka for 40-45 minutes until golden brown and cooked through.
  11. Mix powdered sugar and water to make a glaze and brush over the warm babka.
  12. Let cool before slicing and serving.

Notes

For an extra berry burst, serve with a lemon mascarpone cream or drizzle with honey before serving.

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