Wild blueberry buns with crumble

June 30, 2024

Summer is here, and that means one thing – homemade, perfectly risen wild blueberry buns. Fragrant, bursting with fruit, and topped with a generous layer of crunchy crumble. While bakeries offer endless options (which I love to try myself!), nothing beats the sheer joy of pulling a fresh tray of these buns straight out of the oven!

If you’re craving these seasonal beauties, here is my tried-and-true recipe. They are surprisingly easy to make—all you need is a few pantry staples and a little bit of patience.

Can I bake wild blueberry buns using frozen berries?

Yes! You can absolutely make these wild blueberry buns using frozen berries. It’s great news because it means you can bake them any time of year. I’ve tried both versions, and in my opinion, there’s no difference in taste.

Wild blueberry buns with frozen berries. What's the best way to do it?

Proofing the dough: Cold berries will lower the temperature of the dough, making it rise more slowly. Give the raw buns at least an extra half hour to proof. Even if they don’t rise as much as the ones made with fresh berries, they should quickly catch up once they’re in the oven.

Do not thaw the berries: Toss them with a tablespoon of potato starch, which will bind any excess juice released as the fruit thaws.

How to keep your wild blueberry buns from drying out?

Kneading the dough: Knead it until it’s elastic and smooth. Yeast dough loves to be worked. Avoid adding too much flour—the dough might be quite loose and sticky to the touch. Its consistency will change slightly after the first rise.

Fruits: Using the right amount of berries will keep the buns super moist on the inside.

Proofing time: During the first rise, the dough should double in size. For the second rise, let the shaped buns grow a bit more—give them time.

Short baking time: Keep an eye on the oven. They only need about 15-18 minutes. They should be golden brown, but be careful as they can dry out easily.

How to store wild blueberry buns?

Yeast-based pastries are best when fresh, but nobody eats an entire tray of buns at once (even though it’s tempting!). As soon as they have cooled down, it's best to transfer them to an airtight container to prevent them from drying out.

How about some more ideas for tried-and-tested summer bakes?

Wild blueberry buns with crumble

Perfectly soft blueberry buns filled to the brim with fresh fruits, topped with a crunchy crumble!

Print Pin Recipe

Prep Time 1

Proofing time 2

Total Time 3

Course Buns, Dessert, Baking

Servings 10 buns

Ingredients

Yeast dough

400 g wheat flour
2 eggs
60 g butter
60 g sugar
150 ml milk
20 g fresh yeast
pinch of salt

Crumble

100 g wheat flour
70 g butter
60 g sugar

Additional

450 g wild blueberries
2 tbsp sugar
1 egg for brushing

Instructions

Prepare the yeast starter. To the warm (make sure it’s not hot) milk, add 1 tbsp of plain flour, 1 tbsp of sugar, and the yeast. Mix thoroughly and set aside for 20 minutes in a warm place.
In the bowl of a stand mixer, add the plain flour, sugar, eggs, a pinch of salt, and the prepared yeast starter. Stir briefly with a spoon. After a moment, add the melted butter (make sure it’s not hot). Using the dough hook attachment, knead until the dough is smooth and elastic. It should be quite loose and may stick to your hands. It will firm up slightly after rising.
Place the kneaded dough into a large bowl dusted with flour. Set aside to rise for about 1.5 hours.
In the meantime, prepare the crumble topping. In a bowl, combine the flour, cold butter cut into pieces, and sugar. Mix with your hands until the mixture resembles coarse crumbs.
Thoroughly wash and dry the blueberries. Mix them with the sugar and set aside.
Preheat the oven to 180°C.
Place the risen dough on a floured surface and knead briefly (dust your hands with flour to prevent sticking). Then, divide the dough into 10 equal parts.
From each part, form a flat disc with your fingers. Place a portion of blueberries in the centre of each disc, then pinch the edges of the dough together to seal. Gently shape the filled dough into a bun with your hands.
Place the prepared buns on a baking tray lined with parchment paper. Brush each bun with the beaten egg and sprinkle with the crumble topping. Set aside to rise again for about 20 minutes.
Bake the risen buns for about 17-20 minutes. Check after 15 minutes, if they are too pale, continue baking, checking every few minutes. The buns should be lightly browned on top, and the crumble should be crispy. Enjoy!