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Blueberry Lemon Sourdough Babka

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This Blueberry Lemon Sourdough Babka offers a tangy twist on a classic sweet bread, combining fresh blueberries and bright lemon zest in a naturally fermented dough for a moist, flavorful treat.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1/4 cup whole milk, warmed
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/2 cup unsalted butter, softened
  • 1 cup fresh blueberries
  • 1/4 cup lemon juice
  • 1/3 cup powdered sugar (for glaze)

Instructions

  1. In a mixing bowl, combine the sourdough starter, warm milk, eggs, sugar, and vanilla extract until well blended.
  2. Add the flour, salt, and lemon zest, mixing until a sticky dough forms.
  3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled.
  5. Roll out the dough into a rectangle approximately 12×16 inches.
  6. Spread softened butter evenly over the dough, then sprinkle fresh blueberries over the butter layer.
  7. Drizzle lemon juice over the blueberries, then gently roll the dough tightly from the long edge.
  8. Cut the roll lengthwise into two halves and twist them together to form the babka shape.
  9. Place the twisted dough into a greased loaf pan and let rise for another 2 hours.
  10. Preheat oven to 350°F (175°C). Bake the babka for 40-45 minutes until golden brown and cooked through.
  11. Mix powdered sugar with a little lemon juice to make a glaze and drizzle over the babka once cooled.

Notes

For best flavor, serve slightly warm with a cup of tea or coffee. You can also substitute blueberries with raspberries or blackberries for variation.

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