Lemon Blueberry Babka

1 . Stage

Make dough: In a large glass measuring cup, combine milk and 1 teaspoon sugar. Sprinkle yeast over and let sit until foamy, 5 minutes. 

2 . Stage

In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ¼ cup sugar, and salt. Add yeast mixture, eggs, vanilla, and lemon zest. Mix on medium speed until a smooth dough forms and starts to climb up the dough hook and slaps sides of bowl, at least 5 minutes. Add butter, about 1 tablespoon at a time, waiting until fully incorporated before adding more. 

3 . Stage

Grease a medium bowl with butter and turn dough into it. Cover with a clean kitchen towel and let rise until doubled in size, 1 to 2 hours, depending on how warm your kitchen is. 

4 . Stage

Meanwhile, make blueberry filling: In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook, stirring often, until blueberries are mostly broken down and mixture starts to thicken, 10 to 12 minutes. Let cool completely.

5 . Stage

Lightly dust a clean work surface with flour. Turn dough out onto flour and dust lightly with more flour. Roll out into a 12”-x-18” rectangle. Spread blueberry filling all over in an even layer. Starting on a long end, roll dough up tightly into a log. Carefully transfer to a large cutting board or tray and cover with a kitchen towel. Refrigerate 20 minutes. 

6 . Stage

Grease a 9”-x-5” loaf pan with butter. Transfer dough back to counter and cut in half lengthwise to create 2 long pieces. With cut sides up, twist pieces together. Fold dough in half and twist together twice more. Place dough in loaf pan and cover with kitchen towel. Let rise until almost doubled, about 1 hour. 

7 . Stage

Preheat oven to 375°. Uncover bread and bake until deeply golden, about 40 minutes. Let cool 15 minutes, then transfer to a wire cooling rack to cool completely. 

8 . Stage

Make glaze: In a small bowl, combine powdered sugar, lemon zest, and juice. 

9 . Stage

Drizzle glaze over bread when ready to serve.