Lemon Blueberry Babka

Lemon Blueberry Babka is a delicious and delightful twist on the classic sweet bread. Originating from Eastern European Jewish culture, babka is known for its rich dough and sweet fillings. This version combines the bright, zesty flavors of lemon with fresh, juicy blueberries, creating a treat that is perfect for breakfast, brunch, or dessert. The soft, pillowy bread is layered with a blueberry mixture and topped with a sweet crumble, making every bite burst with flavor. Drizzling it with lemon icing adds an extra touch of sweetness, resulting in a delightful experience for your taste buds.

Not only does this babka have the allure of its beautiful braided appearance, but it also brings a touch of warmth and comfort to any gathering. Whether it’s served alongside a cup of tea or coffee or enjoyed as a snack during the day, this Lemon Blueberry Babka will surely impress family and friends alike.

Ingredients about Lemon Blueberry Babka

• 2/3 cup whole milk, warmed to about 110°F
• 2 and 1/4 teaspoons Platinum Yeast from Red Star
• 6 Tablespoons granulated sugar, divided
• 5 Tablespoons unsalted butter, sliced into 1 Tbsp-size pieces and softened to room temperature
• 1 teaspoon lemon zest
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 2 and 3/4 cups bread flour or all-purpose flour, plus more as needed
• 1 and 1/4 cups fresh blueberries
• 6 Tablespoons granulated sugar (for filling)
• 1 teaspoon lemon juice (for filling)
• 3 Tablespoons bread flour or all-purpose flour (for topping)
• 3 Tablespoons packed light or dark brown sugar (for topping)
• 2 Tablespoons unsalted butter, cold and cubed (for topping)
• 1 egg white (for brushing)
• 1 cup confectioners’ sugar (optional for icing)
• 1 and 1/2 Tablespoons fresh lemon juice (optional for icing)
• 1 Tablespoon whole milk (optional for icing)

Optional ingredient substitutions

If you want to make some changes, there are a few ingredient substitutions you can consider. Instead of whole milk, you could use almond milk or soy milk for a dairy-free option. If you don’t have Platinum Yeast, you can use active dry yeast, but you may need to adjust the rising time slightly. You can swap fresh blueberries for frozen ones in a pinch, just be sure to drain any excess liquid that may come from them. For a vegan option, you could replace the egg with a flax egg or applesauce and use vegan butter in the dough.

How to Make Lemon Blueberry Babka

Step 1: Prepare the dough

Start by making the dough for your Lemon Blueberry Babka. In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of sugar. Whisk these ingredients together and let them sit covered for about 5 minutes. By this time, you should see the mixture become foamy, indicating that the yeast is activated.

Step 2: Add remaining ingredients

Once the yeast is foamy, add the remaining sugar, softened butter, lemon zest, egg, vanilla extract, and salt to the mixture. Start mixing on low speed, and gradually add 1 cup of flour. After the flour is incorporated, increase the speed to medium and continue adding flour until the mixture comes together. Depending on the humidity and other factors, you may need to add more flour.

Step 3: Knead the dough

Now that your dough has come together, it’s time to knead it. Knead the dough gently for about 6-8 minutes, either by using the stand mixer or by hand on a floured surface. The dough should be smooth and elastic when you’re done. Once kneaded, place the dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm area for 3 to 4 hours, or until it has doubled in size.

Step 4: Prepare the blueberry filling

While the dough is rising, you can prepare your blueberry filling. Start by combining the fresh blueberries, sugar, and lemon juice in a saucepan over medium heat. Bring the mixture to a boil and let it cook for about 10 minutes, or until it reduces into a thick syrup. Stir occasionally to prevent sticking. Once ready, remove it from the heat and let it cool.

Step 5: Assemble the babka

After the dough has risen, lightly flour your workspace and roll it out into a rectangle, about 12×18 inches. Spread the cooled blueberry filling evenly over the dough. Carefully roll the dough from one long edge to the other, forming a tight log. Once rolled, twist the log to create the signature babka shape and place it in a greased baking pan.

Step 6: Second rise

Cover the babka with a kitchen towel and let it rise again in a warm place for about 1 to 1.5 hours or until it puffs up once more. This second rise allows the dough to develop even more flavor and lightness.

Step 7: Baking

Preheat your oven to 350°F (175°C) while the dough is rising. For the topping, combine the flour, brown sugar, and cubed cold butter in a bowl. Use your hands or a pastry cutter to mix until it resembles coarse crumbs. Next, beat the egg white and brush it over the babka before sprinkling the crumble topping generously over the top. Bake the babka in the preheated oven for 50 minutes or until golden brown and a toothpick comes out clean.

Step 8: Icing (Optional)

Once baked, allow the babka to cool in the pan for about 10 to 15 minutes before transferring it to a cooling rack. If you want to add lemon icing, whisk together confectioners’ sugar, fresh lemon juice, and whole milk until smooth, and drizzle it over the cooled babka before slicing.

How to Serve Lemon Blueberry Babka

Best ways to serve Lemon Blueberry Babka

Lemon Blueberry Babka makes for a delightful centerpiece whether at a brunch or just an afternoon tea. You can slice it into thick, hearty pieces that showcase its beautiful swirls. Consider serving it warm, as its soft texture and sweet aroma become more pronounced when slightly warm.

Serving suggestions or pairings

Pair your Lemon Blueberry Babka with various options. It goes particularly well with a cup of coffee or tea. Some people might enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. You can also serve it alongside fresh fruit to balance out the sweetness or enjoy it with yogurt for a delightful breakfast treat.

How to Store Lemon Blueberry Babka

Proper storage methods

To keep your Lemon Blueberry Babka fresh, store it in an airtight container or wrap it tightly in plastic wrap. You can keep it at room temperature for up to 2 days. For longer storage, it is better to refrigerate it for up to a week.

Tips for reheating or freezing

If you want to enjoy your babka after freezing, slice it first and then wrap it tightly in plastic wrap or foil. You can freeze the slices for up to 3 months. When you’re ready to eat, simply thaw it overnight in the refrigerator or at room temperature. To reheat, pop a slice in the microwave for about 15-20 seconds, or warm it gently in the oven at 350°F for around 5-10 minutes until heated through.

Tips to Make Lemon Blueberry Babka

Common mistakes to avoid

One common mistake in bread baking is not letting the dough rise enough. Make sure you allow both rises to happen fully for a light and airy babka. Also, ensure that your ingredients are measured accurately, particularly the flour, as too much can lead to a dense texture.

Helpful tips for better results

To enhance the flavors, try adding a little more lemon zest to the dough or filling if you love the zesty taste. Make sure your ingredients like milk and egg are at room temperature as this helps the yeast activate better. Lastly, be sure to handle the dough gently after the first rise to maintain airiness.

Variation of Lemon Blueberry Babka

Suggested variations or twists on the recipe

Don’t hesitate to use different fruit fillings! This recipe works well with raspberries, strawberries, or even peaches for different flavor profiles. Additionally, consider adding nuts or cream cheese into your filling for extra texture. A cinnamon-sugar mixture can also be a delightful twist to enrich the filling.

Adjustments for dietary preferences

If you’re catering to dietary preferences, consider using gluten-free flour to make this babka gluten-free. Ensure that your yeast is gluten-free as well. For dairy-free options, substitute the milk and butter with almond milk and coconut oil, respectively, and skip the icing or use a suitable dairy-free version.

FAQs

What can I do if the dish isn’t turning out right?

If your dough is too sticky, gradually add a little more flour until it reaches the right consistency. If it doesn’t rise well, ensure your yeast is fresh and that the environment is warm enough for the dough to rise.

Can I make this ahead of time?

Yes! You can prepare the dough and filling a day ahead, and keep them in the refrigerator until you’re ready to roll and bake. Alternatively, you can bake the babka a day in advance and then store it at room temperature, allowing you extra time on the day you wish to serve it.

What can I substitute for ingredients?

You can replace whole milk with non-dairy alternatives. For the egg, use a flaxseed mixture or applesauce. When it comes to flour, alternatives like whole wheat flour or gluten-free options are great, but they may alter the texture slightly.

In conclusion, Lemon Blueberry Babka is more than just a recipe; it is an experience of deliciousness, comfort, and vibrant flavors. By following simple steps, anyone can create this delightful treat at home, making it perfect for any occasion. Enjoy exploring the magical blend of lemon and blueberry in each bite, and share it with loved ones for a truly happy moment.

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