Vegan Blueberry Babka is a brioche-like Twist Bread which is made of a soft and fluffy yeast dough with fruity swirls of blueberry jam. It’s also coated with a simple lemon glaze making it a perfect sweet breakfast, dessert or snack – especially on Easter! This Recipe includes step-by-step pictures showing you how easy it is!
What is “Babka”?
Have you ever heard of “Babka”? Or do you find yourself asking what it is? Well, “Babka” is a polish word that translates to “Grandma”. However, it’s also the name of a delicious Yeast Bread or Cake we use to serve traditionally on Easter. While the Polish Easter Babka is often baked as a Bundt Cake, you can also turn it into a Rose Cake with cherry and poppy seed filling or into a Twist Bread with your favorite filling. It always feels homey when I have it – no matter which shape or filling I‘m going to make.
Add your favorite Filling
This Vegan Blueberry Babka is super delicious, and it reminds me of a fluffy brioche-like Blueberry Bread. Luckily, it can be made with any kind of jam or another spread. You can, for example, also fill it with chocolate cream, turning it into a Chocolate Babka. Also, you can add chopped or ground nuts or raisins, additionally, if you like. And if you’re in the mood for a savory Twist Bread, simply reduce the amount of sugar in the dough and fill it with Pesto, turning it into a Pesto Bread. As you can see, this Recipe is very versatile and perfect for any time and any occasion!
If you love soft and fluffy Cinnamon Rolls, I’m pretty sure this Vegan Blueberry Babka is going to become your new favorite treat! So let’s start making it!
Vegan Yeast Dough
Actually, Yeast Dough isn’t as complicated to make as you may think. It just requires a bit of work kneading and enough time to rest, so that it can rise. When working with any kind of dough it is important to knead it for about 10 minutes, because kneading activates the gluten. If you don’t do that, your bread, pasta, ravioli – whatever you’re making, will be tough! So, if you want a soft and fluffy brioche-like Twist Bread, please take the time to knead it well. I always knead the dough by hand because it is definitely the best arm workout ever. However, if you’re lucky enough to have a stand mixer, it’s much easier to use that.
How to make a Blueberry Twist Bread
After the dough has risen, roll it out into a rectangle and spread the blueberry jam (or another jam or spread) over it, leaving an 0.6-inch (1,5cm) border.
Then roll up the dough tightly to form a 16-inch (40cm) long log. Gently cut the log in half lengthwise. With the cut sides facing up, gently press together one end of each half, then lift one half over the other half to form a twist. Finally, gently press together the other ends. Then carefully transfer it into a greased loaf tin and leave to rise for another 45 minutes until it has doubled in size.
Lemon Glaze
Finally, this Vegan Blueberry Babka is coated with a sweet lemon glaze, which not only adds more sweetness to the bread, but it also helps keep it tender, moist and fresh longer. Simply stir powdered sugar with lemon juice until smooth and pour it over the top of your Blueberry Babka for a sweet and shiny finish. If you want to make a Cashew Coconut Glaze instead, click here for the recipe. Otherwise, you could also make a purple Blueberry Glaze, which will definitely impress your guests!
How to store and freeze
Babka is pretty similar to Cinnamon Rolls, so it tastes best when served and enjoyed when it’s freshly baked because it will start drying out after about 24 hours. However, you can store it covered in the fridge for up to 3-4 days and heat up a slice in the microwave for a few seconds, then it gets soft again. I also like to re-bake leftover slices in the oven for 5-8 minutes or so the next day, then it tastes fresh baked again. And just in case you aren’t going to eat it all, or you’ve prepared more of the dough, you can either freeze the dough only (for another use) or even freeze the shaped Twist Bread before baking. To thaw, allow the frozen dough to come to room temperature and rise before baking.
This Vegan Blueberry Babka is:
- Vegan
- Egg-free
- Dairy-free
- Soft
- Fluffy
- With fruity swirls
- Tastes like Brioche
- Coated with Lemon Glaze
- So delicious!
The Perfect Blueberry Bread for any time!
As mentioned before, you can add any fillings you like into this Twist Bread. It’s a delicious brioche-like Bread, that reminds me of a bit of a healthier cake, that’s not too sweet. You can serve this Blueberry Babka for breakfast, Easter brunch or for dessert. Or just as a simple snack with a cup of coffee or tea. It’s also perfect to take to school, university or to work.
If you try this Vegan Recipe, please leave me a comment below sharing how the Twist Bread turned out for you! And if you take a photo of your recreation and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss it! Happy cooking!
Vegan Blueberry Babka (Twist Bread)
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Dough
- 2/3 cup soy milk (150ml)
- 21 g fresh yeast
- 1/4 cup coconut sugar (40g)
- 2 1/2 cups all-purpose flour (290g)
- 1/2 tsp salt
- 5 tbsp vegan butter* (70g) softened
Filling
- 1/2 cup Blueberry jam (150g) or other*
Lemon Glaze
- 2/3 cup powdered sugar (80g)
- 1-2 tbsp lemon juice
Instructions
Dough
- Warm the soy milk to 98,6°C-113°C (37°C-45°C). Stir in the yeast and 1 tablespoon of sugar. Leave to activate until foamy on top, about 10 minutes.
- Combine the flour, remaining sugar and salt in a large bowl, make a well in the middle. Add in the yeast mixture along with the butter. Mix with your hands until combined and continue kneading for about 8-10 minutes, until a smooth and elastic dough forms.
- Place the dough in a large greased bowl, cover with a towel and let rest in a warm place for 1 hour or until it’s double in size.
- Then place on a lightly floured surface and knead for short while to knock back the air. Roll it out to an even 12-x16-inch (30x40cm) rectangle. Spread the filling over the top, leaving an 0,6-inch (1,5cm) border all around the sides.
- Roll up the dough tightly to form a 16-inch (40cm) long log. Gently cut the log in half lengthways (trim a bit off both ends, if needed).
- With the cut sides facing up, lift one half over the other half to form a twist. Gently press together the ends. (*see step-by-step pictures in the text above).
- Carefully, transfer the bread into a greased 11,8x4,3-inch (30x11cm) loaf tin. Cover loosely with a towel (or foil) and leave to rest in a warm place for another 45 minutes to double in size.
- Preheat the oven to 355°F (180°C) fan-forced. Brush the loaf with a little bit of milk, and bake for 40 minutes, until golden. Remove from the oven, and leave to cool in the tin for 10 minutes before removing.
Lemon Glaze
- Mix the powdered sugar and lemon juice in a jug until a smooth glaze forms.
- Pour the lemon glaze over your Blueberry Babka and serve immediately.
Notes
- You can use coconut oil if you don't want to use vegan butter.
- Instead of coconut sugar, you can also use regular sugar or brown sugar.
- Prep time doesn’t include the resting times.
- Store this Blueberry Babka covered in the fridge for up to 3-4 days, but keep in mind that it tastes best when freshly baked.
- Please read the information on how to store, reheat and freeze this bread in the blog post above.
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I used the dough recipe and used red bean paste with a little coconut milk for the filling to make it spreadable. The dough texture was PERFECT.
I kneaded by hand for 10 minutes before the first rise and for ~3 minutes after the first rise. I have a little european-sized oven, and it only took 35 minutes at 180 C.
I want to keep trying this recipe with whatever fillings I have on hand 🙂
Wow, I love your idea! 🙂
So glad it turned out great! Thanks! <3
Can I substitute yeast with baking powder?
No, sorry! 😀
Ich kannte das Babka noch aus meiner Kindheit von meiner polnischen Oma. Dieses Rezept ist super einfach aber nicht weniger lecker als damals 😍 Die Marmelade lässt sich je nach Jahreszeit ändern. Sehr schön 🙂
Freut mich sehr, dass du so begeistert bist!
Vielen Dank, liebe Juliane! 🙂
OMG! I will have to try this super soon. Thanks for the recipe!
Hope you’ll enjoy it! 🙂
Hi! This babka is lovely and turned out perfect! Used a springform pan as my loaf pan is rather short. Your step-by-step instructions and photos helped this baking process go swimmingly. Thank you for such a great recipe!
So glad you enjoyed this babka! 😊
Thank you for your amazing feedback!
I confess that last week i Baked a salTy Babka with Cheese , a non vegan One 😬 but this Vegan Babka is wonderful , moist and fluffy 🙂 super yam and easy to make . My Husband is vegan and he was very excited about this Küchen 🙂 i Say it was because it’s gone 😬 we already Eat it ☺️ I LOVE your rezept 😘Viele Danke!
You’re so cute! ❤️ So glad you love my recipe and that you try to write in German! 😃
Thank you so much for your wonderful feedback!
Lots of love,
Bianca 😊
This was amazing. I used a smaller pan so it was a little doughy since it was thicker… but literally 10/10 my non vegan family devoured it in 1 day. Bonus points for how beautiful it is as well!
Thank you so much! 😊❤️
So ein leckeres und einfaches Rezept!! Einfach super, ich habe es direkt zweimal hintereinander gebacken, da der Zopf an einem Tag gegessen wurde 🙂
Danke für das tolle Rezept!
Liebe Anna,
Es freut mich wirklich sehr, dass du so begeistert bist von dem Rezept.
Vielen Dank für dein klasse Feedback!
Liebe Grüße,
Bianca ❤️
Hi.
I’ve used a high quality french strawberry jam, it turned out a total fail. Please help
While baking, almost half of the jam escaped and floated on the sides of the pan.
Poor babka has drowned 🙁
What kind of jam is ideal to avoid that ? Please please please help. Thank you
Hi Danah,
I‘ve never had that issue…
I use regular jam which contains 50% fruit and 50% sugar and is pretty firm.
Hello, what do you. mean by “11,8×4,3-inch” loaf pan? I have an 8×4 3-inch tall loaf pan but I don’t know where the 11 comes from?
11,8 means around 12-inch but you can also use your smaller pan.
This babka is absolutely amazing! I’ve made mine with raspberry jam and I also added fresh blueberries on the top of it, and it was so delicous! Great texture and easy to make! Love this recipe! <3
So glad you love my babka! Thank you so much 🙂
Hi! I don’t have fresh yeast, but i do have sourdough starter, any idea how i could adapt the recipe? I really want to try this recipe, so let me know if you know how i could do it 🙂
I haven’t tried it yet so I have no idea! ❤️
is it possible to make this dough at night and bake it in the morning?
When you add the jam, you should bake it immediately or it will get soggy.
Hi Bianca!
I would love to make this but for some reason cannot easily find a loaf pan this size!
Are there any other sizes I can use to make this bread?
Thank you!!!
Hi Emily, you can also use a regular loaf pan 🙂
Such a great recipe! I used wild berries jam instead of blueberries and it tasted amazing! The babka had a perfect texture, the dough was so fulffy and delicious! I’m definitely going to make this recipe more often… whole family loved it too❤️☺️
Thank you so much! So glad you loved it! 🙂
Hi Bianca, I plan to try this recipe tomorrow. Can I substitute fresh yeast with active dry yeast or instant yeast?
Thanks!
I just tried this recipe. It turned out fabulous. Gorgeously fluffy! Thank you for the recipe. It’s a keeper!
So glad you love this recipe! Thank you for your feedback! 🙂
Hi Bianca,
This vegan babka looks so amazing. I tried this recipe it taste good but there is little smell of yeast and my bread didnt rise much. I used dry yeast nearly about 12g. Do you think so its because of yeast?
Thanks heaps
Hi Deepy, for this babka you’ll need 21 grams fresh yeast which equals to 7 grams dry yeast. This means you used too much.
Yes, you can use 7 grams of dry yeast 🙂
I made this with chocolate filling instead of blueberry and it was amazing! 😍 so fluffy and yummy 🤤 almost like my babka (gradma) used to make 🖤 the best!
So glad you love this banana bread! Thank you so much! 🙂
It’s such a lovely idea, i’m going to do this like, this week, but i’m thinking if i can use dry yeast instead?
And of course i’m eager to try all of your ideas (past and future)!!!
You can try it but I prefer fresh yeast 🙂
I tried this yesterday and it came out so nicely! I had to change some ingredients since I couldn’t get some things here in Califonia anymore. I used almond milk and strawberry yam and made a coconut sugar glaze for the topping. The recipe was super easy to follow and so much fun to make and just tasted heavenly!!! Thanks so much for posting this Bianca, looking forward to making it more often 🙂
Best,
Linda
So glad you love this vegan babka recipe! Thank you so much for your feedback! 🙂
Hi Bianca! Can this brioche be made gluten free?
I haven’t tried that yet!
If I want to make a savory version of this recipe, how much sugar do you recommend putting in the dough? Thank you!
For savory yeast bread, I recommend using only 2 tsp – so just enough to help the yeast! 🙂
Turned out so great! I substituted self rising flour and just added less salt. Also used a strawberry basil jam we had in the fridge. Perfect if you’re looking for something just a little sweet!
Thank you so much for your amazing feedback! So glad you love this recipe! 🙂❤️
Such easy recipe and tasted amazing. I used frozen raspberries instead of blueberries and came out great 🙂
So glad you loved this recipe! Thank you 🙂
Hi! I’m really looking forward to try this vegan babka! I would like to ask, if this recipe would work with wholegrain flour and if yes should the amount of other (wet) ingredients be adapted/changed?
Thank you!
Hi Audreys, if using wholegrain flour the babka will be very dense. I recommend using all-purpose flour or light wheat or spelt flour or a mixture of whole-grain + light flour to make sure it will get fluffy. It does not affect the other ingredients! 🙂
Hello! Could you tell me approximately how many slices this recipe would yield? Thank you 🙂
Hi Karen, I’m sorry but I haven’t count it yet! 😀
Tasted fab and a lovely texture but it came out burnt on top. I baked it in a fan oven at 180deg C for 40 minutes and used a soya milk glaze. Do you have any idea what the problem might be? I’m going to bake it again but I don’t know whether to try a lower temperature or a shorter bake time.
Oh the only other thing I can think of is that my tin was possibly a bit small and my twisting a bit too loose. But it was burnt right across the top so I’m not sure that caused it. It’s almost certainly my oven being stupid!
Hi Sarah, don’t worry about that. Simply cover with parchment if you notice it gets too dark! 😉
Hi Sarah, if the top gets too dark during baking you can cover it with a piece of parchment paper or foil. Hope this helps! 🙂 Thank you for your comment! <3
Tried it! Simple to follow, clear instructions. Turned out good, I think. The child gave a thumbs up. I didn’t get to eating it 🙂
https://thevegetarianvoyager.com/blueberry-babka-braided-bread/
So glad you love this blueberry babka! Thank you for your amazing feedback and for mentioning + tagging me on your blog! 🙂
Another great recipe 🙂 I have to try also another desserts 🙂
Hi Jan, thank you so much for your feedback! So glad that you enjoyed this babka! 🙂 Have fun trying more! Lots of love, Bianca <3
Do I have to use sugar? How could I replace margarine? I am not vegan so maybe A yogurt?
Hi Julianna, I suggest using sugar. If you’re not vegan you can use regular butter 😉
Can I use dry active yeast instead of fresh, and what amount would I use? Thanks!
I recommend to use 7 grams of dry active yeast 🙂
I don’t like margarine and can’t find it where I live. Is it possible to substitute coconut oil in this recipe?
Yes, sure! 🙂
This babka recipe is extremely easy to work with and always consistently produces a really fluffy and soft bread! The dough comes together nicely and it’s also not oily or messy and sticky. It’s also a great recipe to modify – you can do it with chocolate filling or basically any flavour you like! It doesn’t take very long too
So glad to hear that! It’s really one of my favs too. Thank you so much! 🙂
Delightful, Bianca! I’m looking to get one going as well, for this fall, but gluten-free. I might make yours but GF and with a twist and link it to your blog. 🙂 It looks amazing.
Let me know how it turned out 🙂 Thank you <3
This babka recipe is amazing! I’ve made it 3 times now, it’s soo addicting and even my non vegan friends and family love it! I didn’t have any blueberry jam, so instead made mine with a mixed berry jam and it was great. I preferred a maple glaze, I just switched the lemon juice for maple syrup and added a splash of almond milk. I definitely recommend this recipe!
So glad to read this! Mixed berry jam sounds great! Thank you for your feedback! ?
It was such an easy recipe to follow, and turned out amazing! Just in time for Easter.?
So happy about that! Thank you! <3 ?
I made it twice now. Everyone loved it. Can’t wait to make a new one ?
So glad that you liked it! Thank you ?
A perfect brioche like texture and great for breakfast ! Thank you for sharing ?
So glad that you enjoyed this brioche! Love it so much too! Thank you ?
This is the most beautiful vegan babka I have ever seen! I am sure I will love the recipe because everything you make is simply amazing my dear! ?
So glad to read that you like it! ?
Thank you so much!
Lots of love,
Bianca <3