Moist, fluffy, perfectly sweet with ribbons of blueberries running through it. This Blueberry Babka Coffee Cake also has a slight spice to it that will just make you crave it and wonder what is in there?! Try this amazing coffee cake this weekend!
I got a whim a few weeks ago, and I just woke up and had to make this Blueberry Babka Coffee Cake. I’ve been working on a version of this for a little while, and something finally just spoke to me in my dreams I like to think and told me that this was going to be the recipe. And it was!
I made some Blueberry Preserves a couple days before, and I knew I would be adding them into this coffee cake. If you don’t want to make blueberry preserves, you can use some blueberry jam or jelly and add in some dried blueberries to the dough. I love how there are little blueberries inside here!
I am not lying when I tell you I ate this entire cake by myself. Sure, Delaney had a bite because I made him try it, and he liked it. But he’s not much of a blueberry person. Where, I eat blueberries every single day. So, I told him not to touch my coffee cake and instead I ate the entire thing over the course of almost a week!
That’s how good this Blueberry Babka Coffee Cake is. So, if you have been wanting to learn how to make a round babka, then today is the day! There’s no better place to start than right here. I am going to show you how to make a round babka with this amazing Blueberry Babka Coffee Cake recipe.
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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.
Is babka coffee cake?
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 labeld as a coffee cake!
What if I don’t have Chinese Five Spice?
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!
How should I store this Blueberry Babka Coffee Cake?
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.
Ingredients for Blueberry Babka Coffee Cake
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Blueberry Babka Coffee CakeDifficulty: Intermediate
Learn how to make a round babka with this recipe for Blueberry Babka Coffee Cake!
10 grams (1 tablespoon) organic instant yeast
1/2 teaspoon organic cane sugar
1/4 cup warm water
1/4 cup (57 grams) organic salted butter
1 cup organic milk
7 grams (1 teaspoon) organic raw honey
446 grams (3 1/2 cups) organic all purpose flour
57 grams (1/4 cup) organic cane sugar
1 teaspoon fine sea salt
1/2 teaspoon organic Chinese five spice
6 ounces organic blueberry preserves or jam
71 grams (1/2 cup) organic powdered sugar, sifted
2 tablespoons water
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, 1/2 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 flour, remaining 1/4 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.
- High Altitude — Bake at 350°F for 35 minutes or until golden brown.
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