Blueberry Lemon Sourdough Babka
This Blueberry Lemon Sourdough Babka is an enriched, brioche-style sourdough loaf made ultra-soft with the tangzhong method and filled with a vibrant lemon blueberry swirl. Finished with a glossy lemon syrup, it delivers pillowy texture, balanced sweetness, and stunning bakery-style layers.
Equipment
- Stand Mixer
- Saucepan
- Rolling Pin
- Loaf pan
Ingredients
- 15 g active sourdough starter
- 30 g whole milk (cold)
- 40 g all-purpose flour
- 5 g granulated sugar
- 100 g whole milk
- 20 g all-purpose flour
- 320 g all-purpose or bread flour
- 50 g granulated sugar
- 2 medium eggs
- 110–130 g whole milk (cold)
- 6 g sea salt
- 65 g unsalted butter, softened
- 200 g frozen blueberries
- 95 g granulated sugar
- 2 tsp lemon juice
- 1 tsp lemon zest
- 40 g granulated sugar
- 30 g water
- 2 tsp lemon juice
Instructions
- Mix levain ingredients and ferment for 12 hours. For the tangzhong, whisk milk and flour over medium heat until thickened (about 150°F/65°C). Cool completely.
- Combine all dough ingredients except salt and butter. Rest for 30 minutes. Add salt and knead 10 minutes, then slowly incorporate butter until smooth and elastic.
- Proof dough at room temperature for 2 hours, then refrigerate overnight (up to 24 hours).
- Simmer blueberries, sugar, and lemon juice for 15–20 minutes until thick and jam-like. Stir in zest and chill completely.
- Roll chilled dough into a 13x13-inch square. Spread filling, roll into a log, slice lengthwise, and braid with cut sides facing up.
- Place babka in a lined loaf tin. Proof 6–8 hours until 80% full. Bake at 390°F for 20 minutes, then 350°F for 20 minutes.
- Simmer syrup ingredients until dissolved. Brush over hot babka immediately after baking. Cool before slicing.
Notes
This sweet sourdough babka uses a sweet levain to reduce sourness and an overnight fermentation for maximum flavor and structure. Best sliced once fully cooled.