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Best Lemon Blueberry Babka Recipe


A traditional babka is a braided, sweet yeasted bread filled with chocolate. This summery take is filled with a blueberry sauce and topped in an easy lemon glaze. The twisted bread is striking, with its bright purple-blue swirls throughout. If lemon blueberry is one of your favorite pairings (us too), this needs to be at the top of your list. Our classic lemon blueberry bread should be next!

Have you made this yet? Let us know how it went in the comments below!

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Preparation Time:





Total Time:





for the bread

1/2 c.

lukewarm whole milk

1/4 c.

granulated sugar, plus 1 tsp, divided


(0.25-oz.) package active dry yeast

2 3/4 c.

all-purpose flour, plus more for surface

1 tsp.

pure vanilla extract

4 tbsp.

butter, softened, plus more for bread

For the blueberry filling

2 C.

fresh or frozen blueberries

For the lemon glaze

Juice and zest of 1/2 lemon

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  1. Make dough: In a large glass measuring cup, combine milk and 1 teaspoon sugar. Sprinkle yeast over and let sit until foamy, 5 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ¼ cup sugar, and salt. Add yeast mixture, eggs, vanilla, and lemon zest. Mix on medium speed until a smooth dough forms and starts to climb up the dough hook and slaps sides of bowl, at least 5 minutes. Add butter, about 1 tablespoon at a time, waiting until fully incorporated before adding more.
  3. Grease a medium bowl with butter and turn dough into it. Cover with a clean kitchen towel and let rise until doubled in size, 1 to 2 hours, depending on how warm your kitchen is.
  4. Meanwhile, make blueberry filling: In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook, stirring often, until blueberries are mostly broken down and mixture starts to thicken, 10 to 12 minutes. Let cool completely.
  5. Lightly dust a clean work surface with flour. Turn dough out onto flour and dust lightly with more flour. Roll out into a 12”-x-18” rectangle. Spread blueberry filling all over in an even layer. Starting on a long end, roll dough up tightly into a log. Carefully transfer to a large cutting board or tray and cover with a kitchen towel. Refrigerate 20 minutes.
  6. Grease a 9”-x-5” loaf pan with butter. Transfer dough back to counter and cut in half lengthwise to create 2 long pieces. With cut sides up, twist pieces together. Fold dough in half and twist together twice more. Place dough in loaf pan and cover with kitchen towel. Let rise until almost doubled, about 1 hour.
  7. Preheat oven to 375°. Uncover bread and bake until deeply golden, about 40 minutes. Let cool 15 minutes, then transfer to a wire cooling rack to cool completely.
  8. Make-glaze: In a small bowl, combine powdered sugar, lemon zest, and juice.
  9. Drizzle glaze over bread when ready to serve.

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lemon blueberry babka


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