Description
Soft and buttery lemon blueberry babka swirled with bright citrus zest and sweet blueberry jam, finished with a light lemon glaze. A beautiful braided loaf perfect for brunch or dessert.
Ingredients
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- 3 1/4 cups all purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 3/4 cup blueberry jam
- 1 cup fresh blueberries
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a bowl, dissolve active dry yeast in warm milk and let sit for 5 minutes until foamy.
- Add granulated sugar, eggs, softened butter, flour, salt, and lemon zest. Mix and knead until a smooth, elastic dough forms.
- Place dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours until doubled in size.
- Roll the dough into a large rectangle on a lightly floured surface.
- Spread blueberry jam evenly over the dough and scatter fresh blueberries on top.
- Roll the dough tightly into a log, then slice lengthwise down the center to expose the layers.
- Twist the two halves together and place into a lined 9×5 inch loaf pan.
- Cover and let rise again for 30 to 40 minutes until slightly puffy.
- Preheat oven to 350 degrees F and bake for 35 to 40 minutes until golden brown and cooked through.
- Whisk powdered sugar and fresh lemon juice to form a glaze, then drizzle over the slightly cooled loaf before slicing and serving.
Notes
- Allow the loaf to cool before slicing to maintain clean swirls.
- Avoid overfilling with jam to prevent leaking during baking.
- Frozen blueberries can be used if thawed and drained well.
- Store in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg