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Blueberry Lemon Sourdough Babka

Freshly prepared Blueberry Lemon Sourdough Babka on white plate
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This Blueberry Lemon Sourdough Babka is a beautifully braided, naturally leavened bread bursting with fresh blueberries and a bright lemon flavor, perfect for a delightful breakfast or dessert.

Ingredients

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

Instructions

  1. In a large bowl, combine the sourdough starter, lukewarm milk, egg, and vanilla extract. Mix well.
  2. Add flour, sugar, salt, and lemon zest to the wet ingredients. Mix until a shaggy dough forms.
  3. Add softened butter gradually, kneading until the dough is smooth and elastic, about 8-10 minutes.
  4. Cover the dough and let it rise at room temperature for 4-6 hours until doubled in size.
  5. Roll out the dough into a rectangle on a floured surface.
  6. Mix blueberries with lemon juice and gently fold into the dough, spreading evenly over the surface.
  7. Roll the dough tightly into a log and slice lengthwise down the middle to expose the layers.
  8. Twist the two strands together, forming a braid, and place into a greased loaf pan.
  9. Let the babka proof for 2 more hours until puffy.
  10. Preheat the oven to 350°F (175°C). Bake babka for 40-45 minutes until golden brown.
  11. While warm, brush the top with a glaze made from powdered sugar and lemon juice.
  12. Let cool before slicing and serving.

Notes

For best flavor, use fresh blueberries and serve slightly warm with a dollop of whipped cream or cream cheese.

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