Blueberry Lemon Sourdough Babka – Soft, Swirled, and Bursting with Flavor

Blueberry Lemon Sourdough Babka is the kind of bake that turns an ordinary day into something special. This Blueberry Lemon Sourdough Babka features a tender brioche-style dough, a thick blueberry lemon filling, and a glossy lemon syrup that soaks into every swirl. The result is soft, fragrant bread with vibrant citrus notes and pockets of jammy fruit.

Although it looks intricate, this babka becomes manageable when you break it into stages. Because the process includes a sweet levain, tangzhong, enriched dough, filling, and syrup, planning ahead ensures success. However, every step builds incredible texture and flavor.

The first time I baked Blueberry Lemon Sourdough Babka, I underestimated how beautiful it would look once twisted. As the loaf baked, the aroma of lemon zest and bubbling blueberries filled the kitchen. When I brushed the syrup over the golden crust, it shimmered and locked in moisture. Slicing into the loaf revealed dramatic purple swirls against a fluffy crumb. It quickly became one of my favorite sourdough treats.

Let's walk through each stage so you can master it confidently.

Blueberry Lemon Sourdough Babka is a soft brioche-style sourdough bread filled with thick blueberry lemon jam and finished with a glossy lemon syrup.

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Course: Dessert

Cuisine: European

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 5 g sugar (levain)
• 15 g active sourdough starter
• 30 g whole milk (levain)
• 40 g all-purpose flour (levain)
• 80 g whole milk (tangzhong)
• 20 g all-purpose flour (tangzhong)
• 320 g all-purpose or bread flour
• 50 g sugar (dough)
• 100 g eggs
• 110-130 g whole milk (dough)
• 6 g sea salt
• 65 g butter, softened
• 200 g frozen blueberries
• 95 g sugar (filling)
• 2 tsp lemon juice (filling)
• 1 tsp lemon zest
• 40 g sugar (syrup)
• 30 g water
• 2 tsp lemon juice (syrup)

Equipment

• Stand mixer
• Digital kitchen scale
• rolling pin
• 10-inch loaf tin

Method

 

1. Prepare the sweet levain and ferment 8-10 hours until doubled or tripled.
2. Cook tangzhong until thickened to 150°F and cool.
3. Mix main dough ingredients, knead, add butter gradually, and proof 2 hours. Refrigerate overnight.
4. Cook blueberry lemon filling until thick and chill.
5. Roll dough, spread filling, roll into log, cut lengthwise, twist, and place in loaf tin. Proof 6-8 hours.
6. Bake at 390°F for 20 minutes, then 350°F for 20 minutes. Brush with lemon syrup while hot.

Nutrition

Calories: 390kcalCarbohydrates: 58gProtein: 8gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 8IUVitamin C: 10mgCalcium: 6mgIron: 12mg

Notes

Chill both the dough and filling before shaping to prevent mess. Check internal temperature reaches 203°F for doneness.

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Why Blueberry Lemon Sourdough Babka Stands Out

This babka differs from traditional versions because of its sourdough base and citrus-forward filling.

Sweet Levain for Balanced Flavor

Unlike standard yeasted babka, Blueberry Lemon Sourdough Babka uses a stiff, sweet levain. Because the hydration is low, it develops more slowly. However, this creates a mild, milky flavor instead of sharp sourness.

The levain combines sugar, active sourdough starter, milk, and flour. Let it ferment in a warm environment until doubled or tripled in size. When ready, it should smell slightly sweet and creamy.

This foundation adds depth without overpowering the fruit filling.

Tangzhong for Long-Lasting Softness

Tangzhong is a simple cooked mixture of milk and flour. Heating it to 150°F (65°C) gelatinizes the starches, which helps the dough retain moisture.

Because of this technique, Blueberry Lemon Sourdough Babka stays soft for days. It also improves elasticity, making shaping easier.

Although it adds an extra step, tangzhong makes a noticeable difference in texture.

Making the Enriched Main Dough

Once the levain and tangzhong are ready, the dough comes together smoothly.

Mixing and Kneading

In a stand mixer, combine flour, sugar, eggs, milk, levain, and tangzhong. Mix briefly, then let the dough rest for 30 minutes. This autolyse period helps gluten develop naturally.

Next, add salt and knead for about 10 minutes. Then incorporate softened butter gradually, one cube at a time.

Continue kneading until the dough passes the windowpane test. This process can take 15-25 minutes depending on your mixer.

Transfer the dough to a lightly oiled bowl and proof at around 75°F (24°C) for two hours. Afterward, refrigerate for 8-12 hours for cold fermentation.

Blueberry Lemon Filling and Shaping

The filling transforms this babka into something unforgettable.

Cooking the Filling

Combine frozen blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil while stirring constantly.

Lower the heat and simmer until thick and jam-like. Cool completely before refrigerating. Chilled filling spreads more easily and reduces mess during shaping.

The lemon zest brightens the sweetness and enhances the blueberry flavor.

How to Shape the Babka

Roll the chilled dough into a 13×13-inch square on a floured surface. Spread the filling evenly, leaving a small border.

Roll tightly into a log. Refrigerate seam-side down for at least 20 minutes to firm up.

Using a sharp, floured knife, cut the log lengthwise. Turn the cut sides upward. Twist the strands over each other to create a two-stranded plait.

Tuck the ends underneath and transfer to a lined 10-inch loaf tin.

Proof at 75°F (24°C) for 6-8 hours until the dough fills about 80% of the tin.

Baking and Lemon Syrup Finish

The final bake and glaze complete the loaf.

Bake with Temperature Control

Preheat the oven to 390°F (200°C). Bake for 20 minutes, then reduce to 350°F (175°C) and bake another 20 minutes.

If the top browns too quickly, cover loosely with foil.

The babka is done when the internal temperature reaches at least 203°F (95°C) and the crust is golden brown.

Lemon Syrup Glaze

While baking, prepare the syrup by heating sugar, water, and lemon juice until dissolved.

Immediately after removing the babka from the oven, brush or pour the syrup over the hot loaf. This step seals in moisture and enhances citrus flavor.

Allow the babka to cool before slicing to preserve structure.

Storage and Serving Tips

Blueberry Lemon Sourdough Babka tastes best slightly warm or at room temperature.

Store in an airtight container for up to three days. Because of the tangzhong and syrup, the loaf stays soft longer than traditional breads.

For longer storage, freeze individual slices wrapped tightly. Thaw at room temperature or warm gently before serving.

Enjoy with black coffee or tea for the perfect pairing.

Frequently Asked Questions

1. Can I use fresh blueberries instead of frozen?
Yes. Fresh blueberries work well, but cook until thick to avoid excess moisture.

2. Can I skip the tangzhong?
You can, but the bread will not stay as soft for as long.

3. How do I prevent filling from spilling out during shaping?
Chill both the dough and filling thoroughly before slicing and twisting.

4. Can I double the recipe?
Yes. Divide the dough after kneading and shape into two separate loaves.

5. How do I know when it's fully baked?
Check the internal temperature with a thermometer. It should reach at least 203°F (95°C).

Conclusion

Blueberry Lemon Sourdough Babka combines a soft enriched dough, vibrant berry filling, and bright lemon syrup into one stunning loaf. While the process spans two days, the flavor and texture reward every step.

With its dramatic swirls and balanced sweetness, this Blueberry Lemon Sourdough Babka transforms simple ingredients into a bakery-worthy centerpiece. Once you slice into that tender crumb filled with blueberry ribbons, you'll understand why it's worth the effort.