Blueberry Babka Coffee Cake
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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 strikes the perfect balance. Learn how to make a round babka with this easy recipe.
If you're looking for more coffee cake recipes, check out my Coffee Cake Muffins, Cinnamon Swirl Coffee Cake, or my Cinnamon Pecan Babka Coffee Cake.
Table of Contents
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!
Why You'll Love This Recipe
Yeast Dough: I love this 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!
Fluffy AF: This yeast dough creates a fluffy AF babka!
Blueberry Ribbons: This coffee cake 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.
Ingredients
Red Star Organic Instant Yeast
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Chinese Five Spice
Florida Crystals Organic Powdered Sugar
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
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 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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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 labeld as a coffee cake!
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!
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.
Craving More?
Blueberry Babka Coffee Cake
Ingredients
Dough
- 10 grams instant yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 57 grans 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 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.
Video
Notes
Nutrition
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