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The Best Blueberry Babka!

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This sweet and decadent Blueberry Babka is made with a soft, and fluffy brioche dough, with a homemade blueberry jam rippled throughout the bread to make this beautiful swirled babka! It’s bakery-worthy for sure and everyone will love it!


Units Scale

For the Blueberry Jam:

8 oz. fresh blueberries, 1 heaping cup

1/2 cup white sugar

2 tsp. lemon juice

For the Brioche Dough:

2 + 1/4 cup all-purpose flour

1/4 cup white sugar

1 + 1/2 tsp. active dry yeast

2 large eggs, room temp.

1/4 cup milk, room temp.

1 tsp. vanilla extract

1/2 tsp. salt

5 Tbsp. unsalted butter, softened and cut into tablespoons

For the Simple Syrup:

2 Tbsp. white sugar

2 Tbsp. water

For the Icing:

1/2 cup powdered sugar

2 Tbsp. heavy cream


To make the Blueberry Jam:

1. To a medium saucepan, add in 8 oz. fresh blueberries, 1/2 cup white sugar, and 2 tsp. lemon juice. Mix that until combined. Place over medium heat and stir occasionally. Cook the mixture for about 15-20 minutes, until it’s reduced and thickened and the blueberries have burst. Pour the jam into a jar and let it cool at room temperature.

To make the Brioche Dough:

1. In a bowl of a stand mixer, whisk together 2 + 1/4 cup all-purpose flour, 1/4 cup white sugar, and 1 + 1/2 tsp. active dry yeast. Add in 2 large eggs, 1/4 cup milk, and 1 tsp. vanilla extract. With a dough hook attachment, knead that until combined.

2. With the mixer on low, add in 1/2 tsp. salt and 5 Tbsp. softened butter, 1 Tbsp. at a time. Once the butter is combined, let the mixer run for about 5-10 minutes until the dough is fully combined.

3. Place the dough in a large greased bowl, cover with plastic wrap, and place it in the fridge overnight.

4. The next day, place the dough out onto a lightly floured surface and roll it out to a 12 x 20 rectangle. Evenly spread on the blueberry jam, leaving about 1/2 inch on all sides. Brush the end farthest from you with water. Roll the dough into a log (from the short side) like cinnamon rolls.

5. Now cut the log lengthwise, leaving a bit of the top uncut. Now, making sure the cut sides are facing up, keep twisting the bread into an ‘x’ until the bread is braided.

6. Place the bread into an 8 x 4 greased loaf pan, cover it with a damp clean kitchen towel, and let it rise for 1 hour at room temperature.

7. Once risen, bake the bread at 350F for about 55 minutes to 1 hour. If the bread starts browning too quickly, cover it with foil.

8. While the bread is baking, make the simple syrup. Mix together 2 Tbsp. white sugar, and 2 Tbsp. water. Microwave for 1 minute. While the bread is still hot, brush the simple syrup over the bread.

9. While the bread is cooling, make the icing. Whisk together 1/2 cup powdered sugar, and 2 Tbsp. heavy cream. Drizzle the icing over the cooled bread.

10. Enjoy!

  • Prep Time: 30 mins
  • Cook Time: 1 hr.
  • Category: Dessert
  • Method: Bake
  • Cuisine: Jewish


  • Serving Size: 1 slice
  • Calories: 300