Description
Soft and fluffy blueberry swirl buns filled with a sweet blueberry jam and finished with a light glaze. These homemade buns are perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen blueberries
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add melted butter, egg, salt, and flour. Mix until a soft dough forms, then knead for 8 to 10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Meanwhile, prepare the blueberry filling by cooking blueberries, sugar, cornstarch, lemon juice, and vanilla in a saucepan over medium heat until thickened. Let cool completely.
- Roll the dough into a rectangle and spread the blueberry filling evenly over the surface.
- Roll the dough tightly into a log and slice into 10 to 12 buns.
- Arrange buns in a greased baking dish, cover, and let rise for 30 minutes.
- Bake at 350°F (175°C) for 22 to 25 minutes until golden brown.
- Whisk powdered sugar and milk together to make a glaze, then drizzle over warm buns before serving.
Notes
- Frozen blueberries work well if fresh berries are unavailable.
- Store leftover buns in an airtight container for up to 3 days.
- Warm buns slightly before serving for the best texture.
- Add lemon zest to the filling for extra brightness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
