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Blueberry, white chocolate and pistachio babka

Blueberry, white chocolate and pistachio babka


A showstopping plaited babka loaf studded with blueberries, pistachios and chunks of white chocolate

  • Feeds 16 Feeds 16
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    1448kj 344kcal
  • Fat
    Med 23%
  • Saturates
    High 41%
  • Sugar
    Med 21%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 44g

Bring Co-op to your front door

Big Bag Option


  • 200ml Co-op semi-skimmed milk
  • 7g sachet Co-op dried yeast
  • 525g Co-op plain flour, plus extra for dusting
  • 125g Co-op Fairtrade light brown soft sugar
  • 200g Co-op unsalted butter, softened, plus extra for greasing
  • 2 Co-op British free range eggs, plus 2 yolks

For the filling

  • 400g Co-op British* blueberries
  • 75g Co-op Fairtrade light brown soft sugar
  • 75g Co-op Irresistible Fairtrade Madagascan vanilla white chocolate, roughly chopped
  • 75g pistachios, roughly chopped


  1. Gently heat the milk in a saucepan until it’s just warm to the touch
  2. Stir in the yeast and leave for 5 mins, until a froth starts to develop
  3. Put the flour, sugar and butter in a freestanding mixer
  4. Make a well in the middle and add the frothy milk, along with 1 egg and the yolks
  5. Beat for 4-5 mins until smooth
  6. Put in a lightly greased bowl, cover, then leave in a warm place for 1 hour or until doubled in size
  7. Transfer to the fridge for 2 hours to continue rising — this makes the dough firmer, so it’s easier to work with later
  8. Meanwhile, for the filling, put the berries and sugar in a pan and heat gently, until the sugar dissolves
  9. Cook for 3-4 mins or until soft and jam-like. Leave to cool, then sieve to remove any excess liquid
  10. Preheat the oven to 180°C/fan 160°C/Gas 4
  11. Line a 900g loaf tin
  12. Put the dough on a floured surface, then roll it into a rectangle, about 45cm x 30cm
  13. Spread the blueberry mixture over the top, then scatter over the white chocolate and most of the pistachios, reserving some for the top
  14. Roll the dough from the long edge into a sausage shape
  15. Turn so the seam is underneath, then cut in half lengthways
  16. Lay the pieces side by side, pinch together at one end, then twist the strands together into a rope shape
  17. Pinch together at the other end, then transfer to the prepared tin
  18. Beat the rest of the egg and use to glaze the top
  19. Scatter with the remaining nuts and bake for 1 hour, or until well risen and golden. Leave to cool in the tin before serving

*British blueberries are subject to availability