Lemon Blueberry Babka with Brown Sugar Crumble and Lemon Icing | Recipio - Recipe Organizer & AI-Pow

Ingredients

• 2/3 cup (160 ml/g) whole milk warmed to about 110°F (43°C)
• 2 1/4 tsp (7 g) yeast instant or active dry
• 6 Tbsp (75 g) granulated sugar divided
• 5 Tbsp (71 g) unsalted butter softened to room temperature; sliced into 1 Tbsp pieces
• 1 tsp lemon zest
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 3/4 cups (358 g) bread flour or all-purpose flour spooned & leveled; plus more as needed
• 1 1/4 cups (170–180 g) fresh blueberries do not use frozen
• 6 Tbsp (75 g) granulated sugar
• 1 tsp lemon juice
• 3 Tbsp (24 g) bread flour or all-purpose flour for crumble topping
• 3 Tbsp (38 g) brown sugar, light or dark packed; for crumble topping
• 2 Tbsp (28 g) unsalted butter cold and cubed; for crumble topping
• 1 egg white beaten; for brushing loaf
• 1 cup (120 g) confectioners’ sugar for optional icing
• 1 1/2 Tbsp lemon juice fresh; for optional icing
• 1 Tbsp milk, heavy cream, or half-and-half for optional icing