Lemon Blueberry Babka

Discover Lemon Blueberry Babka. Review the available recipe details and open the credited original source for the complete preparation method.

• 2/3 cup (160g/ml) whole milk, warmed to about 110°F (43°C) ↔ Replace
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star (1 standard packet)* ↔ Replace
• 6 Tablespoons (75g) granulated sugar, divided ↔ Replace
• 5 Tablespoons (71g) unsalted butter, sliced into 1 Tbsp-size pieces and softened to room temperature ↔ Replace
• 1 teaspoon lemon zest ↔ Replace
• 1 large egg, at room temperature ↔ Replace
• 1 teaspoon pure vanilla extract ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 2 and 3/4 (358g) bread flour or all-purpose flour (spooned & leveled), plus more as needed ↔ Replace
• 1 and 1/4 cups (170–180g) fresh blueberries (do NOT use frozen) ↔ Replace
• 6 Tablespoons (75g) granulated sugar ↔ Replace
• 1 teaspoon lemon juice ↔ Replace
• 3 Tablespoons (24g) bread flour or all-purpose flour ↔ Replace
• 3 Tablespoons (38g) packed light or dark brown sugar ↔ Replace
• 2 Tablespoons (28g) unsalted butter, cold and cubed ↔ Replace
• 1 egg white, beaten ↔ Replace
• 1 cup (120g) confectioners’ sugar ↔ Replace
• 1 and 1/2 Tablespoons fresh lemon juice ↔ Replace
• 1 Tablespoon whole milk, heavy cream, or half-and-half ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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