Blueberry Lemon Sourdough Babka

This Blueberry Lemon Sourdough Babka is a beautifully layered, sweet, and tangy bread made with a rich sourdough base, a soft and fluffy texture from tangzhong, and a vibrant blueberry-lemon filling. Perfect for a special breakfast, brunch, or dessert!

Why You’ll Love This Recipe

✔️ Naturally Leavened – No commercial yeast, just sourdough magic!
✔️ Soft & Fluffy – Tangzhong ensures a delicate, airy crumb.
✔️ Bursting with Flavor – Sweet blueberries and bright lemon create a perfect balance.
✔️ Make-Ahead Friendly – Long fermentation develops deep flavor.

Ingredients

Sweet Levain

• 5 g sugar
• 15 g active sourdough starter (100% hydration)
• 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)

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

Step 1: Make the Sweet Levain

1. Combine sugar, sourdough starter, milk, and flour in a bowl.
2. Let it ferment at 75°F (24°C) for 8-10 hours, until doubled or tripled.

Step 2: Prepare the Tangzhong

1. In a small pot, whisk together milk and flour over medium heat.
2. Stir continuously until it thickens to 150°F (65°C).
3. Transfer to a bowl, cover with plastic wrap touching the surface, and cool to room temp.

Step 3: Mix the Main Dough

1. In a stand mixer, combine flour, sugar, eggs, milk, levain, and tangzhong.
2. Mix until just combined, then let it rest for 30 minutes (autolyse).
3. Add salt, then knead on medium speed for 10 minutes.
4. Gradually add butter, one cube at a time, until fully incorporated.
5. Continue kneading until the dough passes the window-pane test (15-25 minutes).
6. Transfer to a lightly oiled bowl and let it proof at 75°F (24°C) for 2 hours.
7. Optional: Refrigerate overnight for an 8-12 hour cold-proof.

Step 4: Prepare the Blueberry Lemon Filling

1. Combine all ingredients in a small pot over medium heat.
2. Bring to a boil while stirring, then reduce heat and simmer for 10-20 minutes until thick and jam-like.
3. Cool completely before using.

Step 5: Shape the Babka

1. Roll out the dough into a 13×13-inch (35×35 cm) square.
2. Spread the filling evenly, leaving a ½-inch (1 cm) border.
3. Roll the dough into a tight log, then refrigerate seam-side down for 20 minutes.
4. Slice the log lengthwise into two halves, exposing the layers.
5. Twist the two halves into a braid, keeping the cut sides facing up.
6. Transfer to a buttered or parchment-lined 10-inch (25 cm) loaf pan.
7. Cover and proof for 6-8 hours at 75°F (24°C), until 80% full.

Step 6: Bake & Prepare Lemon Syrup

1. Preheat the oven to 390°F (200°C).
2. Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 20 minutes.
3. While baking, heat sugar, water, and lemon juice in a pot until dissolved. Let cool.
4. The babka is done when the internal temp is 203°F (95°C) and the crust is golden.
5. Brush the hot babka with lemon syrup, then let cool before slicing.

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezer: Wrap slices in plastic wrap and freeze for up to 3 months.
• Reheat: Warm slices in the microwave for 10-15 seconds or toast lightly.

Recipe Tips & Variations

✅ Want More Filling? Add extra blueberries or a layer of cream cheese.
✅ No Sourdough Starter? Swap levain with 4 g instant yeast + 40 g flour + 30 g milk.
✅ Enhance the Flavor: Add cardamom or cinnamon to the dough.

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