Want a more beautiful morning? Then look no further than our blueberry buns. Filled with a rich and bright homemade blueberry compote, these buns sure are hot! So, grab your apron, mixing bowl and ingredients: Let’s get baking!
How to Make Our Blueberry Buns
If breakfast is supposed to be the most important meal of the day, we don’t want to miss out on anything in terms of taste. That’s why we love making these blueberry buns. They’re a highlight on those mornings when you have a little extra time on your hands! They’re sweet, fluffy, and of course: Rich with a fruity homemade blueberry compote. Mmm, simply delicious!
Baking the buns is not complicated at all, but it does require some patience and practice. As we said, these buns are best for those mornings when you can take it slow and devote some time to baking. As you settle into making our blueberry buns, start with making the dough first as it needs about an hour to rise.
As your dough rises, you can get to work on the compote. It’s quite quick to whip up and all you’ll need for it is: blueberries, vanilla extract, sugar, some lemon juice, and cornstarch. Simmer everything together in a small saucepan until a the blueberries break down and a thick sauce forms. After an hour has passed, the dough should have doubled in size. Now, divide into the dough into ten balls and then flatten them. Put a teaspoon of blueberry compote into the middle of each piece, then fold the dough over it and press the edges firmly, and then roll everything back into a round bun. Once that’s done, breathe a sigh of relief! You’ve put the hardest part of the recipe behind you.
Preheat the oven and transfer the buns to a baking sheet. But first: Let the buns rest for another 20 minutes. Afterwards, bake the buns until golden brown. Dust them with powdered sugar and enjoy them lukewarm.
By the way, the buns don’t just taste good with blueberry filling. Try them with strawberries, plum jam, or cherries. And if you don’t feel like making a compote, just substitute your favorite jam!
More sweets for breakfast? Try our coffee cinnamon rolls, strawberry buttermilk scones, and Nutella-banana muffins recipes to sweeten up your morning.
Blueberry Buns
Ingredients
For the yeast dough:
- 2¼ tsp (14 g) active dry yeast
- 1 cup lukewarm milk
- ⅓ cup sugar
- 4 cups all-purpose flour
- 1 pinch of salt
- 1 egg
- ¼ cup butter softened
For the blueberry compote:
- 1 cup blueberries fresh or frozen
- 2 tbsp sugar
- 1 tsp lemon juice
- 2 tsp vanilla extract
- 1 tsp cornstarch
For dusting:
- 2 tbsp powdered sugar
Instructions
- Dissolve the yeast in the lukewarm milk with 1 teaspoon of sugar and let it sit for 10 minutes.
- Add the flour, remaining sugar, salt, egg, and softened butter to a mixing bowl. Add the yeast mixture and knead everything into a smooth dough. Cover the dough with a kitchen towel and let it rise for an hour.
- In the meantime, prepare the blueberry compote by combining the blueberries together with the sugar, lemon juice, and vanilla extract in a small saucepan. Mix the cornstarch with 2 tablespoons of water, add it to the pan, and let the mixture simmer, stirring constantly, until it thickens. Once the berries have broken down and compote formed, let the compote cool and set aside.
- After the dough has risen, divide it into 10 equal portions and roll each one into a ball. Flatten each ball gently, then spoon about 1 teaspoon of the blueberry compote into the centre. Carefully pinch the edges together to seal the filling inside, making sure it won’t leak out during baking. Roll each filled bun back into a smooth ball, seam-side down
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the buns onto the prepared baking sheet and let them rise again, covered, for 20 minutes.
- Bake the buns for 18-20 minutes, until golden brown.
- Let them cool slightly and dust with powdered sugar. Serve while still warm.