Description
Indulge in the delightful combination of tangy blueberries and zesty lemon with this heavenly Blueberry Lemon Sourdough Babka. This Eastern European-inspired sweet bread is a perfect treat for any time of day.
Ingredients
For the dough:
- 1/2 cup sourdough starter (active and bubbly)
- 3/4 cup warm whole milk
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 4 tablespoons unsalted butter, softened
For the filling:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
For the syrup:
- 1/4 cup water
- 1/4 cup granulated sugar
Instructions
- Prepare the dough: Combine sourdough starter, warm milk, and sugar. Add flour, salt, egg, and egg yolk. Knead in butter until smooth. Let rise.
- Make the filling: Cook blueberries, sugar, lemon juice, cornstarch, and zest until thickened. Cool.
- Assemble the babka: Roll out dough, spread filling, roll into a log, cut, twist, and place in a loaf pan.
- Bake: Let rise, then bake at 350°F (175°C) for 40-45 minutes.
- Make the syrup: Heat water and sugar, brush over hot babka.
- Serve: Let cool before slicing and enjoying!
Notes
- This babka can be made ahead and baked the next day.
- Store leftovers wrapped at room temperature for 3 days or freeze for longer storage.
- For extra sweetness, drizzle with a lemon glaze after cooling.
