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Blueberry Lemon Sourdough Babka Recipe

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This Blueberry Lemon Sourdough Babka combines the tangy depth of sourdough with a sweet and vibrant blueberry lemon filling. Made with a slow-fermented levain and a silky tangzhong for extra softness, this enriched bread offers a tender crumb wrapped in a luscious fruity swirl. Perfect for a special breakfast or dessert, the babka is finished with a zesty lemon syrup glaze that highlights its fresh flavors.

Ingredients

Levain

  • 5 g sugar
  • 15 g active sourdough starter (100% hydration, white)
  • 30 g whole milk (cold)
  • 40 g all-purpose flour

Tangzhong

  • 80 g whole milk
  • 20 g all-purpose flour

Main Dough

  • 320 g all-purpose flour (or bread flour)
  • 50 g sugar
  • 100 g eggs (approx. 2 medium eggs)
  • 110-130 g whole milk (cold)
  • all the levain
  • all the tangzhong
  • 6 g sea salt
  • 65 g butter (softened, cubed)

Blueberry Lemon Filling

  • 200 g frozen blueberries
  • 95 g sugar
  • 2 tsp lemon juice (10 g)
  • 1 tsp lemon zest (2 g)

Lemon Syrup

  • 40 g sugar
  • 30 g water
  • 2 tsp lemon juice (10 g)

Instructions

  1. Make Sweet Levain: Combine sugar, sourdough starter, milk, and flour in a bowl. Place in a warm spot (~75°F/24°C) for 8-10 hours until the levain doubles or triples in size.
  2. Prepare Tangzhong: In a small pot, whisk together milk and flour. Heat over medium heat, stirring constantly until mixture thickens and reaches 150°F/65°C. Transfer to a bowl, cover with plastic wrap touching the surface, and cool to room temperature.
  3. Prepare Main Dough: Add all ingredients except salt and butter into the stand mixer bowl. Mix until just combined, then rest/autolyse for 30 minutes.
  4. Add Salt and Knead: Add salt and knead on medium speed for 10 minutes.
  5. Add Butter: Slowly incorporate softened butter cubes one at a time. Scrape bowl sides and continue kneading medium speed until dough passes window-pane test (15-25 minutes).
  6. Bulk Proof: Transfer dough to a lightly oiled bowl and proof at 75°F/24°C for 2 hours.
  7. Cold Proof: Refrigerate dough for 8-12 hours.
  8. Prepare Blueberry Lemon Filling: Combine blueberries, sugar, lemon juice, and lemon zest in a small pot. Bring to a boil, stirring constantly. Reduce to medium-low, simmer 10-20 minutes until thick jam-like consistency. Cool to room temperature, then refrigerate.
  9. Shape Dough: Remove dough and filling from fridge. Stir filling well. Roll dough on floured surface into 13×13 inch square.
  10. Fill and Roll: Spread filling evenly, leaving ½ inch (1 cm) border. Roll dough tightly into a roulade. Tuck sides to even shape, place seam-down in fridge for 20 minutes.
  11. Braid: Cut roll lengthwise with a floured sharp knife. With cut sides up, lift and twist halves alternately to form a two-stranded plait. Tuck in ends and transfer to a greased 10-inch (25 cm) bread tin.
  12. Final Proof: Cover and proof at 75°F/24°C for 6-8 hours until dough reaches ~80% tin volume.
  13. Bake: Preheat oven to 390°F/200°C. Bake babka 20 minutes. Reduce temperature to 350°F/175°C and bake another 20 minutes, covering with foil if browning too fast.
  14. Prepare Lemon Syrup: While baking, heat sugar, water, and lemon juice until sugar dissolves. Remove from heat and cool.
  15. Glaze and Cool: Remove babka from oven when internal temp is ≥203°F/95°C and golden brown. Immediately brush syrup over babka. Allow to cool in tin until warm enough to handle, then transfer to wire rack to cool completely.

Notes

  • Using bread flour instead of all-purpose flour will give a chewier crumb.
  • The tangzhong method improves bread softness and shelf life.
  • Proofing at a consistent temperature (~75°F/24°C) is key for predictable fermentation.
  • Allow cold proof in fridge to develop flavor and improve dough handling.
  • Keep the filling thick and jam-like to prevent sogginess in the babka.
  • Brush lemon syrup while the babka is hot to ensure good absorption and shine.
  • Adjust sugar in filling and syrup to taste, depending on your preference for sweetness.

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