What can I say, but wow! A sweet bread with a flakey top, a soft moist center, andwith fresh blueberry jam swirled right in. That is a mouthful, but when you get a mouthful of this babka, your toes will curl. I promise!
This babka is inspired by Butternut Bakery Blog (@butternutbakery on Instagram).
It’s almost unbelievable to me, that making jam is easier than you think. I found some juicy ripe blueberries at the market, and with some sugar, lemon juice and a 30 minute simmer, you get some pretty awesome blueberry jam. I think I will start making my own jams. Blueberries are reletively low in pectin, but they thicken naturally when cooked. The lemon juice not only adds a layer of flavor, the acidity aids in the thickening.
What is babka?
A babka is made from a rich brioche dough. Babka is a sweet braided bread or cake which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. You will typically see chocolate or cinnamon babka in most modern cafes and bakeries, but babkas can be made many differnet ways. Such as this blueberry babka.
Quality ingredients can make a difference
The original recipe author recommends using quality ingredients, and I could not agree more. At least the flour should be. I used King Arthur Organic Unbleached Flour and you relly can tell the difference.
For the blueberries, I found fresh ripe and plumb blueberries. Blueberry season is almost upon us, and while it is typical that blueberries can be found almost all year in the U.S., I would really try to stick to in-season. At least as close to in-season as you can. It isn’t mandatory, but it just makes the baking so much more special.
Slice a piece of blueberry and eat it with your favorite tea or coffee. This will makes the perfect dessert or a yummy breakfast treat.Print