Eggless Blueberry Babka Coffee Cake
Moist, fluffy, perfectly sweet with ribbons of blueberries running through it. This Eggless Blueberry Babka Coffee Cake also has a slight spice to it that will just strikes the perfect balance. Learn how to make a round babka with this easy recipe.
If you're looking for more breakfast recipes check out Hot Chocolate Sweet Rolls, Baked Chai Donuts with Sourdough Discard, Peppermint Mocha Coffee Cake, Blackberry Sweet Potato Muffins With Streusel Topping, or Eggless Cinnamon Pecan Babka Coffee Cake.
A Quick Look At The Recipe
- Recipe Name: Eggless Blueberry Babka Coffee Cake
- Ready In: 3 hours 55 minutes
- Makes: 12 servings
- Main Ingredients: all purpose flour, salted butter, blueberry jam
- Flavor Profile: fluffy, sweet, pillow cozy blueberry
- Dietary Info: eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: round babka filled with blueberry and a secret spice!
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Why You'll Love This Recipe
- Yeast Dough: I love this blueberry coffee cake recipe because it's a yeast dough, making this really easy to make in just a few hours. Learn how to make a round babka with this simple yeast dough!
- Eggless: Most babka or yeast dough recipes have eggs, this one is egg free!
- Fluffy AF: This yeast dough creates a fluffy AF round babka! If you love soft, pillowy pastries, then you will adore this Eggless Blueberry Babka Coffee Cake.
- Blueberry Ribbons: This round babka has tons of blueberry ribbons running through the entire thing, making sure you get blueberry bursts in every bite!
- Glaze: It wouldn't be coffee cake without glaze! This sweet donut-like glaze coats the entire babka, ensuring each piece is the perfect combination of yeasty bread and sweet glaze.
What is babka?
Babka is a yeast bread dough that is rolled out and filled with a sweet or savory filling. It’s rolled up like cinnamon rolls would be, but instead of cutting into rolls, you cut straight down the middle of the long roll. Then, you twist it together to create the babka shape. Babkas are typically made in a loaf pan, but I spiral this one into a round shape instead!
This Blueberry Babka Coffee Cake is a lightly spiced yeasted dough with the addition of blueberry preserves swirled inside, though if you prefer other berries, like strawberry, raspberry or blackberry, you could use those jams instead. I top this with a donut-like glaze that engulfs the entire babka.
While I'm calling this a coffee cake, this recipe is really a round babka. So, no crumb topping, crumble topping, brown sugar, vanilla extract, cake batter, or streusel cake here. Throw out everything you knew about traditional coffee cake and get ready for your mind to be blown. I grew up eating a coffee cake like this as a kid, only to find out so many years later, it was actually a babka! So, when I make babka round, such as this, I call them coffee cakes, like my Eggless Cinnamon Pecan Babka Coffee Cake. But, they go perfectly with a warm cup of coffee and that's all that matters!
Ingredients
- Yeast: I use organic instant yeast. You could also use active dry yeast, it will just take a bit longer for it to double in size.
- Cane Sugar: I use organic cane sugar just to activate the yeast.
- Butter: I use Organic Valley Salted Butter, you can use your favorite. If you're using unsalted, just add a pinch extra of salt.
- Milk: Use whole milk for the best flavor.
- Honey: I use organic raw honey in the dough, this helps make this naturally eggless and provides a sweet flavor that pairs really well with the blueberries and spice.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Chinese Five Spice: I use organic Chinese five spice, which is my secret ingredient when I want a warm and cozy spice with so much flavor. If you're new to Chinese five spice, there really is no substitute as this spice mix is very unique. It is a blend of five spices, the amounts I'm not exactly sure. And, different brands can use different spices, but the one I love best uses cinnamon, fennel seed, cloves, star anise, and white pepper.
- Blueberry Preserves: I use fresh blueberries and make my Homemade Blueberry Preserves (No Pectin), but store bought preserves or jam also works. You can also use frozen blueberries if you're making your own jam, no need to waste delicious juicy blueberries just for jam!
- Powdered Sugar: I use organic powdered sugar, this is for the sweet donut-like glaze on top. This makes a sweet glaze that pairs so incredibly well with the soft and pillowy dough!
How to Make Eggless Blueberry Babka Coffee Cake
Step 1
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 5 minutes, until bubbly.
Step 2
In a small pot over medium heat, add the butter, milk, and honey. Stir until completely melted, remove from heat.
Step 3
Add the dry ingredients: flour, remaining ¼ cup cane sugar, sea salt, and Chinese five spice to the mixing bowl in that order. Add the milk mixture and knead on speed 2 to 4 for 5 minutes.
Place the dough in a greased bowl and cover the bowl with a kitchen towel and let rise for 2 to 3 hours, until doubled in size.
Step 4
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 5
On a lightly floured surface, roll out the dough to about 12 x 9-inches. Using a spatula, spread the blueberry preserves all over the dough.
Starting at the longer side, roll the dough so it is completely rolled into a log. Pinch the dough to seal it and put the seam side down. Using a sharp knife, cut the dough log in half lengthwise to expose the rolled inside. Twist the halves together, leaving the cut side up. Spiral the dough into a circle and transfer it to the prepared baking sheet.
Step 6
Bake for 40 or until golden brown. Allow to cool completely. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 7
To make the glaze: In a small bowl, add the powdered sugar and water and whisk together until you have a smooth glaze. Using a pastry brush, brush the top of the babka with the glaze.
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Recipe FAQ's
Not necessarily, but it can be. Traditional babka is usually made in a loaf pan and most commonly babka is filled with chocolate. But, if you fill it with morning flavors such as blueberry, then I definitely believe this can be labeled as a coffee cake!
Babka is a yeast dough and coffee cake is typically a cake batter made with butter, sugar and leavening such as baking powder. I call this a babka coffee cake as it pairs so well with coffee for your morning brunch. And, I grew up eating a “coffee cake” like this.
I believe this is an essential ingredient to this recipe, it really gives it an extra special flavor! But, if you just don’t have Chinese Five Spice and refuse to go out into the world to buy some, then use cinnamon in its place. It will be good, but it won’t be as good!
Yes, if you're making the blueberry jam you can use either. You can also use store bought blueberry jam too.
If your yeast is expired or the dough is in a cold place, it can hinder the rising. Be sure that your yeast is good and fresh and try to place the dough in a warm place, like next to an oven that's on or by your fire place or pellet stove.
When it's visibly doubled in size. While I provide a time estimate, always go off the visual signs the dough is ready.
Yes, if you want to prep this in advance you'll follow all the steps down to placing the round babka dough on the baking sheet. Once you do that, cover it very well with plastic wrap so it doesn't dry out. Then refrigerate the dough overnight. In the morning preheat your oven and remove the sheet pan from the fridge. Then, just bake as instructed.
This should be stored in an airtight container of some kind. I prefer to store this beauty in a cake dome, as I can look at it on my island every time I walk by as it’s just so pretty. If you don’t have a cake dome, I highly recommend you purchase one as it’s such a good investment! But, anything airtight will work, but you will probably have to cut up the cake into pieces to put it into a Tupperware or Ziploc bag.
Yes, you can freeze the entire round loaf once it's made and has come to room temperature. Just wrap it in plastic wrap and I also like to wrap in aluminum foil. Then freezer and you can thaw it anytime.
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Eggless Blueberry Babka Coffee Cake
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 10 grams instant yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 57 grams salted butter
- 1 cup milk
- 7 grams raw honey
- 446 grams all purpose flour
- 57 grams cane sugar
- 1 teaspoon fine sea salt
- ½ teaspoon Chinese five spice
Filling
- 170 grams blueberry preserves (or jam)
Glaze
- 71 grams powdered sugar (sifted)
- 2 tablespoons water
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 5 minutes, until bubbly.
- In a small pot over medium heat, add the butter, milk, and honey. Stir until completely melted, remove from heat.
- Add the dry ingredients: flour, remaining ¼ cup cane sugar, sea salt, and Chinese five spice to the mixing bowl in that order. Add the milk mixture and knead on speed 2 to 4 for 5 minutes.
- Place the dough in a greased bowl and cover the bowl with a kitchen towel and let rise for 2 to 3 hours, until doubled in size.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to about 12 x 9-inches. Using a spatula, spread the blueberry preserves all over the dough.
- Starting at the longer side, roll the dough so it is completely rolled into a log. Pinch the dough to seal it and put the seam side down. Using a sharp knife, cut the dough log in half lengthwise to expose the rolled inside. Twist the halves together, leaving the cut side up.
- Spiral the dough into a circle and transfer it to the prepared baking sheet.
- Bake for 40 or until golden brown. Allow to cool completely.
- To make the glaze: In a small bowl, add the powdered sugar and water and whisk together until you have a smooth glaze. Using a pastry brush, brush the top of the babka with the glaze.
- Store in an airtight container for up to 3 days.
Notes
Nutrition
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Ribbons and ribbons is blueberry filing combined with soft dough and glaze, absolutely the best!