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Lemon Blueberry Babka

My mom is coming to visit this weekend and I am so excited to show her around San Diego, but more importantly, I am SO excited to be able to bake for her!


I started North Shore to South Bay after moving to Los Angeles, almost 5 years ago. I suddenly was living in a city where I had no way to share my baked goods with the people who mean the most to me, my family.


Every time one of the comes to visit, I feel like a kid again, sharing my creations with them just as I shared my artwork that I would bring home from school. This time, I am baking my mom a lemon blueberry babka.


the luscious dough is infused with lemon zest and the filling is intense, sharp and fruity!


Babka Dough

1 Tablespoon instant yeast

1/2 Cup milk (or milk alternative)

1 Egg

1 Egg yolk

1/4 Cup granulated sugar

1 Teaspoon kosher salt

2 Cups all purpose flour

1 Tablespoon freshly grated lemon zest

7 Tablespoons butter, room temperature


Whisk egg, egg yolk, sugar, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk and yeast until combined.

 

Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour and lemon zest until almost fully mixed. Add butter about 1 tablespoon at a time (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.

 

Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.


Babka Filling

2 Cups frozen blueberries

1/2 Cup water

Juice and zest of 1 lemon

1/2 Teaspoon kosher salt

1 Tablespoon honey

1/2 Cup brown sugar

1/2 Cup all purpose flour

1 Teaspoon vanilla extract

1 Egg white


While the dough is rising, make the filling my adding the blueberries, water, lemon zest and juice, and honey to a saucepan. Cook over medium heat for 30 minutes, stirring occasionally so that it doesn't burn.


Let cool completely before adding the brown sugar, flour, egg white, and vanilla extract. Mix until incorporated.


Roll the dough out into a rectangle so that the dough is as thin as possible. Spread the filling mixture over the dough evenly.


Roll the dough into a log. folding the log in half, twist together to form a log.


Bake for 50-55 minutes. Allow to cool completely before slicing.



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