Lemon Blueberry Babka

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Ingredients

2/3 cup (160g/ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star (1 standard packet)*
6 Tablespoons (75g) granulated sugar, divided
5 Tablespoons (71g) unsalted butter, sliced into 1 Tbsp-size pieces and softened to room temperature
1 teaspoon lemon zest
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 and 3/4 (358g) bread flour or all-purpose flour (spooned & leveled), plus more as needed
1 and 1/4 cups (170–180g) fresh blueberries (do NOT use frozen)
6 Tablespoons (75g) granulated sugar
1 teaspoon lemon juice
3 Tablespoons (24g) bread flour or all-purpose flour
3 Tablespoons (38g) packed light or dark brown sugar
2 Tablespoons (28g) unsalted butter, cold and cubed
1 egg white, beaten
1 cup (120g) confectioners’ sugar
1 and 1/2 Tablespoons fresh lemon juice
1 Tablespoon whole milk, heavy cream, or half-and-half

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