Lemon Blueberry Babka

 

Traditional babkas are braided sweet yeasted breads filled with chocolate. This summery version is loaded with blueberry sauce and has a simple lemon glaze on top. The twisted bread is striking to look at with its vibrant purply-blue swirls throughout.

 

Yields: 8 servings

 

Preparation time: 20 minutes

 

Total time: 4 hours

 

Ingredients to Make Lemon Blueberry Babka

For the bread:

• Half a cup of warm milk, whole
• 1/4 cup granulated sugar, plus 1 tsp, divided
• (0.25-oz.) 1 package of active dry yeast
• More for the surface, plus 2 3/4 cups of all-purpose flour
• A teaspoon of kosher salt
• Two large eggs.
• Pure vanilla extract, 1 teaspoon
• The zest of one large lemon
• 4 Tbsp. softened butter plus additional for the pan

 

For the blueberry filling:

•  Two cups blueberries, either frozen or fresh
• 1/4 cup of granulated sugar
• 1/2 lemon's juice

 

For the lemon glaze:

• Half a cup of powdered sugar
• Zest and juice from half a lemon

 

Directions to Make Lemon Blueberry Babka

• To make dough, put 1 teaspoon of sugar and milk in a large glass measuring cup. After adding the yeast, wait five minutes for it to foam.
• Mix the flour, remaining ¼ cup sugar, and salt in the bowl of a stand mixer that has the dough hook attached. Add the eggs, lemon zest, vanilla, and yeast mixture. For at least five minutes, mix on medium speed until a smooth dough forms, begins to climb up the dough hook, and slaps the sides of the bowl. About 1 tablespoon of butter should be added at a time; wait until it is completely combined before adding more.
• Turn the dough into a medium bowl that has been oiled with butter. Depending on how warm your kitchen is, cover with a fresh kitchen towel and let it rise for one to two hours, or until it has doubled in size.
• Prepare the blueberry filling in the interim: Put the lemon juice, sugar, and blueberries in a medium saucepan and heat it to medium. Cook for 10 to 12 minutes, stirring frequently, until the blueberries are mostly broken down and the mixture begins to thicken. Allow to cool fully.
• Dust a spotlessly clean work surface with flour. Dust the dough with a little more flour after turning it out onto the flour. Form into a 12-by-18-inch rectangle. Spread an even layer of blueberry filling over everything. Roll the dough tightly into a log, beginning with the long end. Gently place on a large tray or cutting board and cover with a kitchen towel. Let it sit in the fridge for 20 minutes.
• Butter should be used to grease a 9" x 5-inch loaf pan. To make two long pieces, return the dough to the counter and cut it in half lengthwise. Twist the pieces together, cut sides up. Twist dough twice after folding it in half. Cover the loaf pan with a kitchen towel after placing the dough inside. Give it an hour or so to rise until it has nearly doubled.
• Turn the oven on to 375°. Bake the bread for about 40 minutes, or until it is deeply golden. After 15 minutes of cooling, move to a wire cooling rack to finish cooling.
• To make the glaze, put the juice, lemon zest, and powdered sugar in a small bowl.
• When bread is ready to serve, drizzle glaze over it.