I’ve always dreamed of opening up my own cozy little café—like, Pinterest boards full of latte art and vintage cake stands kind of dream. And if that ever does happen (manifesting hard over here), these Blueberry Custard Crumble Buns would be 1000% on the menu. Non-negotiable. Signature item. Fan favorite. I can already see them in the pastry case.
But since I’m not about gatekeeping the goods, I’m sharing the recipe with you now so everyone can get in on the magic—no line, no $6 price tag, just warm, fluffy, homemade deliciousness in your own kitchen.
So let me tell you about these buns: they’re made from a pillowy soft yeasted dough, filled with a rich and creamy vanilla cream cheese custard (think cheesecake meets Danish), swirled with homemade blueberry jam, topped with fresh juicy berries, and finished off with the most buttery, golden, cinnamon-sugar crumble. Oh—and a dusting of powdered sugar for good measure, obviously. They’re decadent, fruity, and very bake-sale chic. Basically, summer in bun form.
Ingredients
For the Dough
- ¾ cup whole milk, warmed to 100–110°F
- 1 tsp active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 21/4 cups all-purpose flour
- 1 tsp kosher salt
- 3 tbsp unsalted butter, room temperature
For the Custard Filling
- 8 oz cream cheese, room temperature
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 cup powdered sugar
For the Blueberry Jam
- ¼ cup blueberry jam store – bought or made by simmering blueberries + granulated sugar
- 1 cup fresh blueberries
Egg Wash
- 1 egg, beaten
For the Crumble Topping
- 3 tbsp unsalted butter, melted
- ½ cup all-purpose flour
- ½ cup light brown sugar
- 1 tsp ground cinnamon
Finishing Touch
- Powdered sugar for dusting
Instructions
- Activate the Yeast:Heat the milk to 100–110°F and pour it into a mixing bowl. Stir in the yeast and let sit for 5–10 minutes until bubbly and foamy.
- Mix the Dough:Add the sugar and egg to the milk-yeast mixture and whisk until combined. Stir in the flour and salt. Begin kneading by hand or with a dough hook for 3–5 minutes.
- Incorporate Butter:Add the softened butter 1 tablespoon at a time, letting it fully incorporate before adding more. Knead for another 5 minutes until the dough is smooth, soft, and slightly tacky.
- First Rise:Transfer the dough to a greased bowl, cover with a towel, and let rise in a warm spot for 1–2 hours, or until doubled in size.
- Shape the Buns:Punch down the dough and divide into 6 equal portions. Shape into balls and flatten each into a 6-inch round. Place on a parchment-lined baking sheet with space between each bun.
- Prepare Custard Filling:Beat the cream cheese until smooth. Add in the vanilla and cream and mix for 1 minute. Gradually beat in the powdered sugar until fluffy. Transfer to a piping bag.
- Add Egg Wash & Fill:Brush each dough round with egg wash. Use the back of a spoon to make a shallow indent in the center of each bun. Pipe a generous swirl of custard into each indent.
- Add Blueberries & Jam:Spoon a small amount of blueberry jam over the custard. Top with a few fresh blueberries.
- Make the Crumble:Mix melted butter, flour, brown sugar, and cinnamon until crumbly. Sprinkle generously over the filled buns.
- Bake:Preheat oven to 375°F. Bake for 20–25 minutes until the buns are puffed, golden, and the custard is just set.
- Cool & Dust:Let the buns rest for 10 minutes to allow the custard to set. Dust lightly with powdered sugar before serving.