Blueberry Lemon Sourdough Babka

why make this recipe

This Blueberry Lemon Sourdough Babka gives you a soft, tangy bread with bright lemon and sweet blueberry filling. It uses a sourdough starter for flavor and texture. If you want a rich, home-baked loaf that looks special and tastes fresh, this is a good choice.

introduction

This recipe walks you through making a sweet levain, a tangzhong (for soft crumb), the enriched main dough, a simple blueberry lemon filling, and a shiny lemon syrup. You can try other breads later by using ideas from best sourdough discard recipes to use extra starter.

how to make Blueberry Lemon Sourdough Babka

Make the sweet levain first, then the tangzhong. Mix the main dough with the levain and tangzhong, add salt and butter later. Rest and bulk ferment the dough until it doubles. Roll the dough thin, spread the blueberry lemon filling, roll into a log, cut, and braid or twist into a babka. Bake until golden, then brush with warm lemon syrup for shine and flavor.

Ingredients :

• 5 g sugar
• 15 g active sourdough starter (100% hydration, white)
• 30 g whole milk (cold)
• 40 g all-purpose flour
• 80 g whole milk
• 20 g all-purpose flour
• 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)
• 200 g frozen blueberries
• 95 g sugar
• 2 tsp lemon juice (10 g)
• 1 tsp lemon zest (2 g)
• 40 g sugar
• 30 g water
• 2 tsp lemon juice (10 g)

Directions :

• Sweet Levain: Mix 15 g active starter, 5 g sugar, 30 g cold milk, and 40 g flour. Let sit until bubbly and doubled (4–6 hours at room temp).
• Tangzhong: Whisk 20 g flour with 80 g milk in a small pot. Cook over low heat, stirring, until it thickens to a paste. Cool.
• Main Dough: In a bowl, mix 320 g flour, 50 g sugar, and eggs (100 g). Add 110–130 g cold milk, all the levain, and all the tangzhong. Mix until a rough dough forms. Add 6 g sea salt and mix. Knead or use stand mixer until dough is smooth. Add 65 g softened butter in bits and knead until fully absorbed. Bulk ferment until doubled (about 3–5 hours depending on temperature and starter strength).
• Blueberry Lemon Filling: In a saucepan, combine 200 g frozen blueberries, 95 g sugar, 2 tsp lemon juice (10 g), and 1 tsp lemon zest. Cook until berries break down and the mixture thickens. Cool.
• Shape: Roll the dough into a rectangle. Spread the cooled blueberry lemon filling evenly. Roll tightly into a log. Cut the log lengthwise and twist or braid the pieces, placing them into a loaf pan.
• Bake And Lemon Syrup: Bake at 180°C / 350°F for 30–40 minutes until golden and cooked through. For syrup, heat 40 g sugar, 30 g water, and 2 tsp lemon juice until sugar dissolves. Brush warm syrup over the hot babka to glaze.

how to serve Blueberry Lemon Sourdough Babka

Let the babka cool at least 30 minutes before slicing. Serve slices plain, with butter, or a light cream cheese spread. It goes well with coffee or tea.

how to store Blueberry Lemon Sourdough Babka

Keep the babka in an airtight container at room temperature for 2–3 days. For longer storage, wrap well and freeze up to 1 month. Thaw at room temperature and warm slightly before serving.

tips to make Blueberry Lemon Sourdough Babka

• Use cold milk and cool tangzhong to control dough temperature.
• Fully cool the filling so it does not make the dough soggy.
• Handle the dough gently when shaping to keep air in the crumb.
• If the filling is too wet, cook it a little longer to thicken.
• Check doneness with an internal temp of about 90–95°C (195–205°F) or when the loaf sounds hollow when tapped.

variation (if any)

• Swap frozen blueberries for raspberries or chopped strawberries.
• Add a thin cream cheese layer under the fruit for a richer filling.
• Use cinnamon or vanilla in the filling for a different flavor.

FAQs

Q: Can I use fresh blueberries instead of frozen?
A: Yes. Fresh work well. If they are very juicy, cook the filling a bit longer to thicken.

Q: Do I need to use tangzhong?
A: No, but tangzhong gives a softer, moister crumb. You can skip it but expect a different texture.

Q: How do I know when the dough is ready after kneading?
A: The dough should be smooth and elastic and pass a light windowpane test (stretch thin without tearing).

Q: Can I make this without a sourdough starter?
A: You can use a small amount of commercial yeast, but you will need to adjust rise times and omit levain steps.

Blueberry Lemon Sourdough Babka

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 70 minutes
• Yield: 1 loaf 1x
• Category: Dessert
• Method: Baking
• Cuisine: Baked Goods
• Diet: Vegetarian

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Description

A soft, tangy bread filled with blueberry and lemon, utilizing sourdough starter for enhanced flavor and texture.

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Ingredients

Scale 1x2x3x

• 5 g sugar
• 15 g active sourdough starter (100% hydration, white)
• 30 g whole milk (cold)
• 40 g all-purpose flour
• 80 g whole milk
• 20 g all-purpose flour
• 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)
• 200 g frozen blueberries
• 95 g sugar
• 2 tsp lemon juice (10 g)
• 1 tsp lemon zest (2 g)
• 40 g sugar
• 30 g water
• 2 tsp lemon juice (10 g)

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Instructions

1. Sweet Levain: Mix 15 g active starter, 5 g sugar, 30 g cold milk, and 40 g flour. Let sit until bubbly and doubled (4–6 hours at room temp).
2. Tangzhong: Whisk 20 g flour with 80 g milk in a small pot. Cook over low heat, stirring, until it thickens to a paste. Cool.
3. Main Dough: In a bowl, mix 320 g flour, 50 g sugar, and eggs (100 g). Add 110–130 g cold milk, all the levain, and all the tangzhong. Mix until a rough dough forms. Add 6 g sea salt and mix. Knead until dough is smooth. Add 65 g softened butter in bits and knead until absorbed. Bulk ferment until doubled (about 3–5 hours depending on temperature and starter strength).
4. Blueberry Lemon Filling: In a saucepan, combine 200 g frozen blueberries, 95 g sugar, 2 tsp lemon juice, and 1 tsp lemon zest. Cook until berries break down and the mixture thickens. Cool.
5. Shape: Roll the dough into a rectangle. Spread the cooled blueberry lemon filling evenly. Roll tightly into a log. Cut the log lengthwise and twist or braid the pieces, placing them into a loaf pan.
6. Bake: Bake at 180°C / 350°F for 30–40 minutes until golden and cooked through. For syrup, heat 40 g sugar, 30 g water, and 2 tsp lemon juice until sugar dissolves. Brush warm syrup over the hot babka to glaze.

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Notes

Use cold milk and cool tangzhong to control dough temperature. Ensure filling is fully cooled to prevent sogginess in the dough.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 20g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 80mg