A soft, comforting twist on a classic
This blueberry babka is my take on a classic, softer and less sweet, perfect for breakfast, brunch, or a quiet moment with coffee.
It’s the kind of recipe you make to impress or not, but to enjoy for sure.
This homemade blueberry babka is soft, slightly sweet, and perfect for slow mornings or weekend brunches. Made with a tender yeast dough and a rich blueberry filling, it’s a comforting twist on the classic that’s worthy of a cup of coffee and good company.
Ingredients
Dough
- ¾ cup warm milk (about 110°F / 43°C)
- 2¼ tsp active dry yeast
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted and slightly cooled
- 3½ cups all-purpose flour
- ½ tsp salt
Blueberry filling
- 1½ cups fresh or frozen blueberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- ½ tsp vanilla extract
Optional finish
- Powdered sugar, for dusting
Instructions
1. Prepare the dough
In a large bowl, combine the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Add the eggs and melted butter. Mix well.
Gradually add the flour and salt, mixing until a soft dough forms. Knead by hand or with a mixer for about 8–10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
2. Make the blueberry filling
In a small saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and vanilla.
Cook over medium heat, stirring gently, until the mixture thickens and becomes jam-like. Remove from heat and let cool completely.
3. Assemble the babka
Punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 10 x 14 inches).
Spread the cooled blueberry filling evenly over the dough.
Roll the dough tightly from the long side, forming a log. Slice the log lengthwise down the center to expose the layers.
Twist the two halves together, cut sides facing up, and gently shape into a braid.
4. Second rise & baking
Place the babka into a parchment-lined loaf pan. Cover loosely and let rise for 30 minutes.
Preheat the oven to 350°F (180°C).
Serving notes
This babka is best enjoyed slightly warm, with coffee or tea. It keeps well for 2–3 days wrapped at room temperature, or can be gently reheat
If you make this blueberry babka, I’d love to see your results! Tag @vickyessentiel on Instagram or Pinterest. 💜