Blueberry Browned Butter Babka is a soft, comforting, and ridiculously delicious browned butter dough filled with a spiced blueberry filling.
This post is sponsored by Oregon Fruit Products. However, all thoughts and opinions are my own. Thank you for supporting the brands that make One Sarcastic Baker Possible.
If I was having my physical today my doctor would be asking a lot of questions trying to figure out why my heartbeat is so high. Well, you don’t really need an MD Ph.D. to know that it is all bout that BUTTA’!!!!
Yes, Blueberry Browed Butter Babka makes my heart skip a beat because it is that good!
When Oregon Fruit asked me to develop a recipe using their Blueberries I have to admit it took me a while to come up with the perfect idea. When a family-owned company like that trusts me with their product attention must be made.
You know me, I have a soft spot for local American, family owned businesses such as Oregon Fruits. The company has been a pillar to the Oregon grower community for 85 years and their success comes from working together and producing delicious high quality canned fruits while taking care of the environment. It starts by taking care of the land, recycling, recycling, and reducing the use of of power, water and waste.
Why Blueberry Browned Butter Blueberry Babka?
Well, because Babka is Babka. It’s delicious, comforting, impressive and so so so so much fun to bake.
And browned butter? Well, firstly, it adds a wonderful nutty flavor to the dough and to be honest the blueberries were the biggest inspiration. Their beautiful deep color and naturally sweet flavors I thought would be the perfect match for the browned butter. Also, since we are using melted butter, the fat has a much easier time coating the flour and as a result, the dough is easy and fun to work with (I highly recommend kneading by hand). But the absolute best part is that after baking it is soft and tender like a delicious fluffy pillow.
You know what? You can bake this Babka using any Oregon Fruit product. Cherry Browned Butter Babka..? Yes, please!!!
What Is Browned Butter?
Butter is made of 80%-85% fat, 18%-15% water, and 3%-5% milk solids. When we “brown” the butter we essentially eliminate the water that is in it. Once the water has evaporated, the fat starts to cook and gets a beautiful golden color along with a nutty aroma. The milk solids are now separated due to the extreme change in temperature. They have taken a beautiful dark speckle look. Do not confuse them with burnt butter residue. They will provide lots of flavor for the dough. I highly recommend using a rubber spatula and scrape every bit of it.
How to Brown the butter?
Super simple, place the butter in a saucepan over medium heat. As the butter melts, you will notice lots of thick bubbles coming up to the surface. This is the water interacting with the fat (oil) and they evaporate. Once you no longer hear any bubbling and there is a thick foamy layer, the butter is done.
Ingredients Used in this Blueberry Browned Butter Blueberry Babka:
For the Dough:
- Browned Butter
- AP Flour
- Dry yeast
- Egg yolks
For the Filling:
- Oregon Fruit Blueberries
Making the dough and filling:
In a large bowl (or a bowl of a standing mixer), sift together the flour, yeast and sugar. Add the browned butter and milk then use a wooden spoon to bring it all together into a shaggy mass.
Next, knead the dough with your hands on a clean dry surface. There is no need to add more flour. If the dough is sticky it’s because the browed butter is still warm, as the butter gets cool the dough will firm up. But, if the dough is sticky, use the help of a bench scraper to scrape whatever dough gets stuck on the surface.
Once the dough is smooth, place it in a large greased bowl, cover with plastic wrap and let rest for 2-3 hours, or until double in size.
Make the filling:
Strain the blueberries and place in a medium saucepan, discard the liquid. Save about 4 TBS of blueberries in a separate bowl (to sprinkle over the filling). Add the sugar and cinnamon and cook over medium heat. The blueberries will extract their juices and the mixture will have a lot of liquids init. Keep cooking until the liquid has been reduced by about 2/3 and the mixture has thickened up a bit. Mix the cornstarch and water in a small bowl then add to the blueberry mixture. Keep cooking until the mixture is thick, then remove from heat and let cool.
Assembling And baking:
Grease and line with parchment paper 2x 8″x4″ loaf pans.
Divide the dough into 2 equal parts and roll each dough into 12″ wide and twice the length of the pan. Use an offset spatula to spread a thin layer of the cooled blueberry filling leaving 1″ in the center and 1″ from the bottom with no filling. You can sprinkle some extra blueberries ontop.
Roll the dough from the bottom up then fold it in half in the shape of a U. Twist the dough 2-3 times then place it in the greased pan.
Let rest for 2-3 hours.
Baking and Cooling This Browned Butter Blueberry Babka:
Once the shaped dough has risen and is now filling the pan, brush it with egg wash and bake for 40-45 minutes. The Babka is ready when the top is dark golden brown and when you insert a cake tester, you do not feel a sticky raw dough.
Once the babka are ready, remove them from the oven and allow about 20 minutes for the babkas to cool in the pans. Removing them too fast might tare them.
Storing the Browned Butter Blueberry Babka:
At room temperature for up to three days, covered. Also, you can wrap them in foil and place in the refrigerator for up to a week or freeze inside a freezable bag for up to 3 months.
When read to serve, remove from the freezer, unwrap and allow to reach to room temperature before serving.
More uses for the Blueberry Filling:
Do not overfill the dough with the blueberry filling. If you have some filling left, you can use it to spread it on some toasted bread or make some Blueberry pie muffins, or Blueberry Cinnamon Layer cake.
Also, one more thing…
Here are some more cookie recipes you might enjoy:
PIN FOR LATER:
Browned Butter Blueberry Babka
Brown butter babka
- 1 Stick Unsalted butter (113 g / 4 oz)
- 3 1/3 Cups AP flour (400 g / 14 oz)
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 1 TBS + 1 tsp Dry yeast (14 g / 0.5 oz)
- 1 Large Egg, room temperature
- 2 Large Egg yolks, room temperature
- 2/3 Cup Warm milk (160 ml / 6 oz)
- 2 Cans Oregon Fruit Blueberries (850 g / 30 oz)
- 1 tsp Cinnamon
- 1/2 cup Sugar (100 g / 3.5 oz)
- 1 TBS Cornstarch
- 1 TBS Water
Make the dough
In a medium saucepan place the butter and allow it to melt over the stove medium heat. As the butter is melting, it will bubble and start to change its color. Keep the butter over the stove until you notice a thick foam on top and no longer hear any bubbling sounds.
Remove from heat and pour into a medium measuring cup. Use a rubber spatula to scrape all of the milk solids that are left behind in the pan.
Allow the butter to cool for about 15 minutes.
In a bowl of a standing mixer, measure the flour, yeast, and sugar. Add the eggs and egg yolk and mix on low using the paddle attachment.
Pour in the melted butter followed by the warm milk and mix just until the ingredients have come together.
Stop the mixer and continue kneading with your hands (or switch to the dough hook) until the dough is soft and smooth, about 15 minutes. Do not add any flour, if the dough is sticky it's because the butter is still warm. As you knead it, the butter will cool and the dough will no longer be sticky.
Place the dough in a greased bowl and cover with a plastic wrap. Set aside until double in size. About 2-3 hours. Meanwhile, make the blueberry filling.
Place a sieve over a medium bowl and empty the blueberry cans. Discard the liquid and place the blueberries in a medium-sized saucepan. Save about 4 TBS in a separate bowl to sprinkle over the filling (optional)
Add the sugar and cinnamon and let cook over medium-low heat for about 25 minutes, until the liquids have been reduced and the blueberries have slightly thickened.
Mix the cornstarch with the water then add it to the blueberries mixture. Keep cooking until the mixture is thickened.
Remove from heat and let cool completely.
Divide the dough into two equal parts and roll each part into a 12" wide and about twice the length of the pan.
Spread the dough with the blueberry filling, leaving an uncoated band in the center and about 1"-2" from the bottom edge.
Starting with the edges furthest from you, roll the dough towards you into a tight log, and seal the bottom.
Fold the dough into half and twist it 3-4 times into a spiral.
Place the loaf into your prepared pan, brush with egg and let rest for 2-3 hours.
Heat oven to 350F and bake until dark golden brown, about 40 minutes.
Remove from the oven and let cool for about 15-20 minutes before slicing.