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Sonora Blueberry Lemon Babka with Karen Quinones
Karen Quinones
There's something magical about a babka that stops you in your tracks—the way its twisted layers catch the light, revealing ribbons of jam filling wound through tender, buttery dough. This Sonora Blueberry Lemon Babka is a love letter to heritage grains and patient baking. Sonora wheat, with its nutty complexity and golden hue, creates the perfect canvas for blueberries and fresh lemon, while unexpected touches of coriander and Urfa pepper elevate this from simple sweet bread to something truly extraordinary.
Yes, this recipe spans three days and requires patience through multiple rises and techniques like levain and tangzhong. But when you finally slice into this golden, twisted beauty and see those gorgeous swirls against the cream-colored crumb, you'll understand why every step matters. This is baking as meditation, patience rewarded with pure joy—so clear your weekend and prepare to fall in love with the slow, satisfying rhythm of making something truly special.
Ingredients:
Levain
- 5g sugar
- 15g active sourdough starter 100% hydration 30g whole milk cold
- 40g bread flour
Tangzhong
- 80g whole milk
- 20g bread flour
Dough
- 160g whole grain sonora flour
- 160g bread flour
- 50g sugar
- 100g eggs (2 large)
- 120g cold whole milk
- 1tsp ground coriander
- all the levain
- all the tangzhong
- 6g sea salt
- 65g unsalted softened butter preferably pulgra or kerrygold
Blueberry lemon filling
- 250g frozen blueberry
- 95g sugar
- 1/2 tsp urfa pepper
- 1/2 tsp coriander
- 2tsp lemon juice
- 1tsp lemon zest
Lemon Syrup
- 40g sugar
- 30g water
- 2 tsp lemon juice
Process:
Make the levain the night before:
Combine sugar, sourdough starter, milk, and flour. Mix until fully incorporated. Cover and let rest at room temperature overnight, or until the mixture has doubled or tripled in size.
Prepare the tangzhong (1 hour before mixing the main dough or the night before):
In a small saucepan, whisk together the milk and flour until smooth. Place over medium heat, stirring constantly. Cook until the mixture thickens and reaches 150°F (65°C). Remove from heat and let cool to room temperature. Cover to prevent a skin from forming. If making ahead, refrigerate and bring back to room temperature before using.
Main Dough:
Add all ingredients except the butter to the bowl of a stand mixer fitted with a spiral dough hook. Mix on low speed until just combined. Cover and let the dough rest for 30 minutes. After the rest, mix on speed 2 for 5 minutes. Then, with the mixer running, gradually add the cubed, softened butter—one cube at a time—allowing each cube to fully incorporate before adding the next.
Once all the butter has been added, scrape down the sides of the bowl and continue mixing on speed 2 until the dough passes the windowpane test. This can take 15–25 minutes, depending on the protein content of your flour. Begin checking every 5 minutes after the 15-minute mark.
Transfer the dough to a clean, covered bowl and let it rise at 75– 78°F (24–26°C) for 2 hours. After this bulk fermentation, transfer the dough to the refrigerator to cold-proof for 8–12 hours.
Jam Filling:
Add all ingredients to a small saucepan and stir to combine. Bring the mixture to a boil over medium heat, stirring constantly. Taste and adjust the sweetness as desired by adding more sugar. Once boiling, reduce the heat to medium-low and simmer for 10– 20 minutes, stirring occasionally, until the mixture is thick and jam-like.
Transfer the filling to a bowl, cover, and let it cool to room temperature. The jam will continue to thicken as it cools. If it becomes too thick, stir in a teaspoon of water at a time until the desired consistency is reached.
Shaping:
Remove the dough from refrigerator. Give the filling a good stir to loosen it up.
Lightly flour your work surface and roll out the dough into a 13x13-inch square. Evenly spread the filling over the surface, leaving a ½-inch border around the edges.
Starting from one side, roll the dough tightly into a log (like a roulade), using both hands. Gently push in the ends to even out the shape. Pinch dough together to lock in jam. Place the roll seam-side down on a tray or board and refrigerate for 30 minutes to firm up before cutting.
Once chilled, use a bench scraper to slice the roll in half lengthwise to expose the layered interior. With the cut sides facing up, begin twisting the two halves: lift the left strand over the right, then the right over the left, repeating this braid pattern all the way down to form a two-stranded plait. Tuck the ends under gently to secure.
Transfer the shaped dough into a parchment-lined 13x4-inch nonstick Pullman loaf pan. Cover and let proof at 75°F (24°C) for 4–6 hours, or until the dough has expanded to fill about 75% of the pan.
Bake & Lemon Syrup:
Preheat the oven to 390°F (199°C).
Place the babka in the oven with the Pullman lid on and bake for 20 minutes with the heating elements turned off. Then, remove the lid, lower the temperature to 350°F (177°C), and continue baking for another 20 minutes with the heating elements turned on.
While the babka bakes, prepare the lemon syrup:
In a small saucepan, combine sugar, water, and lemon juice over medium heat. Stir until the sugar dissolves. Remove from heat and let cool.
The babka is done when the internal temperature reaches at least 203°F (95°C) and the crust is golden brown.
As soon as the babka comes out of the oven, remove from pan and transfer to a wire rack and brush or pour the syrup over the top. Allow to cool for 1 hour before enjoying.
Note: If baking multiple babkas in a Simply Bread Oven, space your tins at least 3 inches apart to ensure even browning on all sides.
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