Bakery-style Blueberry Brioche Buns: ultra-fluffy, lemon-cardamom kissed brioche with jammy blueberry filling, optional streusel + cream cheese glaze.
Meet your new weekend favorite: Blueberry Brioche Buns are plush, buttery, and swirled (or well-filled!) with a jammy blueberry center that tastes like sunshine. This sweet brioche is the kind of bakery treat that turns brunch into an event—equally perfect for breakfast, coffee breaks, or dessert. While classic vatrushka buns spotlight a creamy cheese filling, these blueberry brioche buns bring a juicy, lemony twist with options for cream cheese, streusel, or a glossy lemon glaze. Ready to bake the softest blueberry brioche buns at home? Let’s dive into the details that make this recipe extra special.
What Makes These Blueberry Brioche Buns Special?
Here’s the glow-up: This isn’t just any sweet roll. These are fluffy blueberry brioche buns engineered for maximum softness, blueberry burst, and bakery finish—without fussy techniques.
- Two shaping styles: Classic vatrushka-style wells or swirled blueberry brioche rolls—both bakery-beautiful.
- Jam that doesn’t leak: A quick blueberry compote thickened so it stays put and bakes glossy, not runny.
- Overnight-friendly brioche: Chill the dough for deeper flavor and easier shaping.
- Streusel or glaze: Choose a crunchy cinnamon streusel or a tangy lemon cream cheese glaze—or both.
- Frozen blueberry approved: This easy blueberry brioche recipe works year-round with frozen fruit.
- Flavor edge: Lemon zest and a whisper of cardamom make these blueberry buns sing.
- Diet-friendly notes: Includes egg-free, dairy-free, and gluten-free pathways that still deliver fluff.
- No stand mixer? No problem: A simple slap-and-fold method gets you to windowpane.
- Better than the basics: Inspired by cheese vatrushka buns but upgraded with fruit-forward filling, shaping options, and more troubleshooting help than most recipes provide.
Ingredient Notes
Before you shop: Here’s what each ingredient brings to these fluffy, bakery-style blueberry brioche buns.
- Bread flour: Extra protein = stronger dough and taller, softer buns. All-purpose works in a pinch.
- Instant or active dry yeast: Instant mixes right in; active dry needs a quick bloom.
- Whole milk: Keeps the crumb tender. Dairy-free milk works for a lighter brioche.
- Eggs: Enrich the dough for that classic brioche plushness. See egg-free swap below.
- Unsalted butter: Soft but cool butter emulsifies into the dough for a silky texture.
- Granulated sugar: Sweetens and feeds yeast without making buns cloying.
- Fine sea salt: Balances sweetness and deepens flavor.
- Vanilla + lemon zest: Brightens the dough and complements blueberries.
- Ground cardamom (optional): Adds a bakery-level aroma that pairs beautifully with citrus and berries.
- Blueberries (fresh or frozen): Sweet-tart fruit for the filling; frozen is perfect—no defrost needed.
- Lemon juice: Lifts the blueberry flavor and balances sweetness.
- Cornstarch or chia seeds: Thickens the compote; chia adds fiber and an easy, no-cook option.
- Cream cheese (optional): For a cheesecake swirl or a tangy glaze.
- Powdered sugar: For glaze and finishing.
- Turbinado sugar: Adds sparkle and crunch to the tops.
- Streusel (optional): Flour, sugar, cold butter, and a pinch of cinnamon for texture.
- Egg wash: For glossy, golden tops.
How To Make Blueberry Brioche Buns
Game plan: Make the enriched dough, cook the quick blueberry filling, shape, proof, and bake. Choose vatrushka-style wells or swirled rolls—both are winners.
- Warm the milk and prep yeast: Gently warm milk until just warm to the touch. If using active dry yeast, bloom it in the milk with a pinch of sugar for 5–10 minutes until foamy. Instant yeast can be mixed directly with the flour.
- Mix the dough: Combine flour, sugar, salt, vanilla, lemon zest, and cardamom. Add milk, eggs, and yeast. Mix until a shaggy dough forms.
- Knead and add butter: Knead 4–6 minutes (stand mixer) or use slap-and-folds. Add soft butter a bit at a time, kneading until fully absorbed and the dough is smooth, elastic, and slightly tacky. Aim for a soft windowpane.
- First rise + chill: Let rise until puffed (about 60–80%). Cover and refrigerate 1 hour (or overnight) to firm up—this makes shaping easier and the flavor deeper.
- Cook the blueberry filling: In a saucepan, simmer blueberries, sugar, lemon juice, and a pinch of salt until juicy. Stir in cornstarch slurry and cook until thick and glossy. Cool completely. For a quicker route, mash blueberries with lemon and sugar and thicken with chia seeds; rest 15–20 minutes.
- Make streusel (optional): Rub cold butter into flour, sugar, salt, and cinnamon to form coarse crumbs. Chill until needed.
- Shape the buns (two options):
- Vatrushka-style wells: Divide chilled dough into equal pieces. Roll into balls, place on a lined sheet, flatten slightly, and use a floured cup or fingers to press a deep well in the center. Spoon in thick blueberry filling. Sprinkle with streusel if using.
- Swirled rolls: Roll dough into a rectangle. Spread a thin layer of blueberry filling, leaving a clean edge. Roll up tightly, seam-side down. Slice into spirals with dental floss or a sharp knife. Arrange in a parchment-lined pan.
- Proof until puffy: Cover and let rise until the dough springs back slowly when poked and looks airy—about 35–75 minutes depending on room temp.
- Egg wash and bake: Brush exposed dough with egg wash. Bake at 375°F (190°C) until deep golden and cooked through, about 18–24 minutes for individual buns or 22–30 minutes for a pan of rolls.
- Glaze or finish: Drizzle lemon glaze or cream cheese icing over warm buns. Sprinkle with turbinado sugar for sparkle if you skipped streusel.
Pro Tips
- Temperature control: Aim for a dough temp around 75–80°F (24–27°C) for the fluffiest rise.
- Butter matters: Soft, cool butter (not greasy) absorbs better and keeps the dough strong.
- Prevent leaks: Cook the filling until thick; it should mound on a spoon. Cool fully before shaping.
- Frozen blueberries: Use straight from the freezer and increase the cook time for filling slightly.
- Proof by feel: Don’t watch the clock—watch the dough. Underproofed buns bake dense; overproofed buns deflate.
- No mixer: Use 3–4 rounds of slap-and-folds, resting 5–10 minutes between rounds until smooth.
- Make-ahead magic: Chill shaped buns overnight; bake straight from the fridge, adding a few extra minutes.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Keep them irresistible: These sweet brioche buns are best day one, but store and reheat like a pro.
- Room temp: Store in an airtight container up to 2 days. Add a paper towel to absorb moisture.
- Fridge: Up to 4 days, especially if glazed with cream cheese.
- Freeze: Wrap individually and freeze up to 3 months. Freeze unglazed for best texture.
- Reheat: 300°F (150°C) for 8–10 minutes or microwave 10–15 seconds. Glaze after reheating for the neatest finish.
- Make-ahead dough: Chill the dough up to 24 hours before shaping.
Variations & Substitutions
Customize your bake: Build your best version of blueberry brioche buns with these flexible ideas.
- Lemon blueberry brioche buns: Add extra zest to dough and glaze; finish with a lemon sugar sprinkle.
- Cream cheese blueberry buns: Swirl sweetened cream cheese under the blueberry filling for a cheesecake vibe.
- Cardamom-orange twist: Swap lemon for orange zest and add a touch more cardamom.
- No-streusel, glazed buns: Keep it sleek with a simple lemon icing.
- Egg-free: Replace each egg with 3 tablespoons aquafaba; add 1 tablespoon oil to compensate richness.
- Dairy-free: Use plant milk and vegan butter; glaze with lemon icing instead of cream cheese.
- Gluten-free: Use a 1:1 gluten-free blend plus 1 teaspoon psyllium husk per cup of flour; expect a softer dough—chill well and use a pan with sides.
- Other fruits: Try raspberry, strawberry-rhubarb, or mixed berry compote. Keep the filling thick.
- No-knead overnight: Mix until combined, rest 30 minutes, do 3 stretch-and-fold sets, then chill overnight before shaping.
Final bite: These blueberry brioche buns are everything you want in a bakery treat—pillowy dough, jammy blueberries, citrusy perfume, and just enough crunch from streusel or sparkle sugar. They’re elegant enough for brunch, cozy enough for a slow morning, and flexible enough to fit your pantry and dietary needs. If you’re craving more fruit-forward baking, browse more blueberry bakes or dive into all things brioche on the blog.
FAQ
Can I use frozen blueberries for the filling?
Absolutely. Toss them in straight from the freezer. Simmer a minute longer and thicken until glossy and jammy so it doesn’t leak out.
I don’t own a stand mixer. Will the brioche still turn out?
Yes! Use slap-and-folds. Rest the dough 5–10 minutes between rounds. When it stretches thin without tearing (windowpane), you’re golden.
Instant yeast vs. active dry—do I need to change anything?
Instant yeast can go straight into the flour. Active dry should be bloomed in warm milk with a pinch of sugar until foamy before mixing in.
My filling was runny. How do I fix it next time?
Cook it longer after adding cornstarch until thick, shiny, and mounding on a spoon. Cool completely before filling. Or use chia seeds for a no-cook thicken.
Can I make these blueberry brioche buns the night before?
For sure. Chill the dough overnight, or shape the buns, cover, and refrigerate. Bake straight from the fridge, adding a few minutes to the bake time.
How do I keep the buns super soft after baking?
Don’t overbake—pull when the tops are deep golden. Store airtight once cool. A quick 10-second microwave refresh brings the plush back on day two.
Can I reduce the sugar?
Yep. Cut 10–20% in the dough and adjust the filling to taste. The lemon keeps flavors bright even with less sweetness. Glaze lightly to finish.
My buns came out dense—what went wrong?
Usually under-kneading or under-proofing. Hit a soft windowpane before the first rise and proof until puffy and slow to spring back when poked.
Any high-altitude tips?
Reduce yeast slightly, monitor proof closely (it’s faster), and check doneness early. A splash more liquid can help if your dough feels dry.
Cheese Vatrushka Buns
Bakery-style Blueberry Brioche Buns: ultra-fluffy, lemon-cardamom kissed brioche with jammy blueberry filling, optional streusel + cream cheese glaze.
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Servings: 12 buns
Equipment
- Stand mixer with dough hook (or large mixing bowl)
- Baking sheet and parchment paper
Ingredients
Yeast Dough
- 1 cup whole milk, warmed to about 110°F
- 2 1/4 tsp active dry yeast
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp fine sea salt
Sweet Cheese Filling
- 8 oz farmer cheese (farmer’s cheese), well drained
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp lemon zest optional
- 1/3 cup raisins optional
To Finish
- 1 large egg, beaten with 1 tbsp milk or water (egg wash)
- 2 tbsp coarse or granulated sugar, for sprinkling
Instructions
- Warm the milk to about 110°F. In the bowl of a stand mixer (or a large bowl), whisk together the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 to 10 minutes, until the mixture is foamy.
- Add the remaining sugar, egg, melted butter, vanilla, and salt. Mix to combine. Add 3 cups of the flour and mix on low until a shaggy dough forms. Add the remaining 1/2 cup flour a little at a time until the dough is soft, smooth, and just slightly tacky.
- Knead the dough for 6 to 8 minutes (stand mixer on medium-low or by hand) until elastic. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 60 minutes.
- Meanwhile, make the filling: In a mixing bowl, beat together the farmer cheese, cream cheese, sour cream, sugar, egg yolk, and vanilla until creamy and smooth. Stir in lemon zest and raisins if using. Refrigerate until needed.
- Line a baking sheet with parchment. Turn the risen dough onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a smooth ball and arrange on the sheet, spacing evenly. Loosely cover and rest for 15 minutes.
- Use the bottom of a floured glass or your fingers to press a deep well in the center of each bun, leaving a thick border. Spoon 2 to 3 tablespoons of the cheese filling into each well, smoothing the top. Cover and let the buns puff slightly, 20 to 30 minutes. Preheat the oven to 350°F.
- Brush the exposed dough with egg wash and sprinkle the borders with sugar. Bake for 22 to 25 minutes, until the buns are golden and the filling is set around the edges.
- Cool on the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature.
Notes
Farmer cheese gives the best texture, but well-drained ricotta can stand in if needed. For extra shine, brush the hot buns lightly with melted butter. Store covered at room temperature for 1 day or refrigerate up to 4 days; rewarm before serving. Baked buns freeze well for up to 2 months—thaw and reheat in a 300°F oven until warmed through.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
Want more bakery-style inspo: Peek my latest sweet rolls and fruit-forward desserts here: sweet roll recipes and lemon desserts. Happy baking!
