These fluffy blueberry brioche buns have golden edges, soft, buttery centers, and a sweet cheese filling topped with juicy blueberries. As they bake, the berries release little pockets of purple juice into the filling. A light dusting of powdered sugar adds the finishing touch.
The dough is made with milk, eggs, and melted butter, then shaped into individual buns with a generous well for the filling. There’s no rolling out or twisting required-just a drinking glass to help shape each center. This recipe makes 20 buns, perfect for a weekend brunch or an afternoon gathering with coffee. On a cool fall morning, they’re a lovely reason to turn on the oven.
The sweet cheese filling gives these blueberry brioche buns a creamy center, while the berries add a little tartness to balance each bite. The blueberries go straight on top before baking, so there’s no separate fruit filling to cook. If you enjoy baking soft, buttery sweet breads, try my Chocolate Brioche Bread for a loaf with pockets of milk chocolate in every slice.
Give the dough enough time to rise, especially if your kitchen is cool. Look for it to double in size during the first rise, using the suggested time as a guide. If you’re new to working with yeast, King Arthur Baking’s yeast baking guide offers helpful advice on kneading and rising. Below, you’ll find step-by-step photos to guide you through mixing the dough, shaping the centers, and filling each bun.
Quick Recipe Info
- Prep Time: About 30 minutes, including yeast activation
- Rise and Rest Time: 1 hour 15 minutes
- Bake Time: About 20 minutes per batch
- Total Time: About 2 hours 5 minutes, plus cooling and any additional baking batches
- Yield: 20 buns
- Serving Size: 1 bun
- Oven Temperature: 350°F (180°C)
- Equipment: Large mixing bowl, baking sheets, parchment paper, and a drinking glass for shaping
- Difficulty: Moderate
Why You’ll Love These Blueberry Brioche Buns
- Soft, buttery dough: Milk, eggs, and butter give these buns a tender texture with lightly golden edges.
- Creamy cheese filling: A smooth, sweet cheese center pairs beautifully with the juicy blueberries.
- Simple shaping: A drinking glass creates the well for the filling-no rolling pin or complicated folding needed.
- No fruit filling to cook: Add the blueberries directly on top before baking.
- A batch worth sharing: This recipe makes 20 buns for a weekend brunch, family breakfast, or gathering with friends.
- A simple finishing touch: A light dusting of powdered sugar is all they need before serving.
Ingredients You’ll Need
These blueberry brioche buns use simple baking staples, a sweet cheese filling, and blueberries for topping. You’ll find the full quantities and US and metric measurements in the recipe card below.
For the Dough
- All-purpose flour: Gives the buns structure. Measure carefully to avoid adding too much flour, which can make the dough dense.
- Dry yeast: Helps the dough rise. Let it stand in the warm milk with the sugar until foamy.
- Milk: Use lukewarm milk to activate the yeast.
- Eggs: Add richness and help create a tender crumb.
- Butter: Melt the butter and let it cool until lukewarm before adding it to the dough.
- Granulated sugar: Lightly sweetens the dough.
- Vanilla sugar: Adds a gentle vanilla flavor that complements the cheese and blueberries.
- Salt: Balances the sweetness and brings out the flavor of the dough.
For the Sweet Cheese Filling
- Cream cheese: Let it soften before mixing so the filling becomes smooth.
- Powdered sugar: Sweetens the filling and blends easily into the cheese.
- Cornstarch: Helps the filling set as the buns bake.
- Water: Mix into the filling along with the remaining ingredients.
For the Topping
- Blueberries: Place a few berries on each filled bun before baking.
- Powdered sugar: Dust lightly over the buns once they have cooled slightly.
- Almonds, optional: Add a sprinkle for a nutty finish.
How to Make Blueberry Brioche Buns
1. Activate the yeast
Combine the lukewarm milk, dry yeast, and granulated sugar in a large mixing bowl. Stir until combined, then let stand for 10 minutes, until the mixture becomes foamy.
2. Mix and knead the dough
Add the eggs, melted and cooled butter, vanilla sugar, flour, and salt. Mix until a dough forms, then knead until smooth and elastic. The dough should feel soft and slightly tacky. Avoid adding too much extra flour, which can make the buns dense.
3. Let the dough rise
Shape the dough into a ball and cover the bowl. Leave it in a warm, draft-free spot for about 1 hour, or until doubled in size. Allow a little more time if your kitchen is cool.
4. Prepare the cheese filling
While the dough rises, combine the softened cream cheese, powdered sugar, cornstarch, and water in a separate bowl. Beat with a hand mixer until smooth and evenly combined. Refrigerate until ready to use.
5. Shape the buns and let them rest
Gently deflate the risen dough and transfer it to a lightly floured surface. Divide into 20 equal pieces and shape each piece into a smooth ball.
Arrange the balls on baking sheets lined with parchment paper, leaving room between them to expand. Cover loosely and let rest for 15 minutes.
6. Make the centers
Lightly flour the bottom of a drinking glass, then press it firmly into the center of each dough ball to create a wide well. Leave a raised border around the edges and avoid pressing through the bottom.
7. Fill and add the blueberries
Divide the cheese filling evenly among the wells, keeping it inside the raised borders. Place a few blueberries on top of each bun. Add the optional almond topping, if using.
8. Bake until golden
Bake in a preheated 350°F (180°C) oven for about 20 minutes, until the edges are golden brown, the dough is baked through, and the filling is set. Bake in batches if needed.
9. Cool and finish
Let the buns cool briefly on the baking sheets, then carefully transfer them to a wire rack. Once slightly cooled, dust lightly with powdered sugar and serve.
How to Store and Freeze
Refrigerating
These blueberry brioche buns are best enjoyed the day they’re baked. Because they have a cream cheese filling, refrigerate any leftovers.
Let the buns cool on a wire rack, then place them in an airtight container and refrigerate within 2 hours of baking. Store at 40°F (4°C) or below for up to 3-4 days. If stacking, place parchment paper between the layers to protect the filling.
Freezing
Once cooled, arrange the buns in a single layer on a parchment-lined tray and freeze until firm. Wrap individually, then transfer to a freezer-safe bag or container.
Freeze for up to 2 months for the best quality. If preparing them specifically for freezing, leave off the powdered sugar and add it just before serving.
Thawing and Reheating
Thaw the wrapped buns overnight in the refrigerator.
To reheat, remove the wrapping, place the buns on a baking sheet, and cover loosely with foil. Warm in a 325°F (165°C) oven until heated through, with the center reaching 165°F (74°C). Let the filling cool slightly before eating.
Add a fresh dusting of powdered sugar before serving.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries?
Yes. Add them directly from frozen without thawing. This helps keep excess juice from spreading through the cheese filling before baking. Check that the dough is baked through and the filling is set before removing the buns from the oven.
Can I make these blueberry brioche buns without a stand mixer?
Yes. Mix the dough in a large bowl, then knead by hand until smooth and elastic. It may take a little longer than using a mixer. A hand mixer is helpful for making the cheese filling smooth, but you can also mix softened cream cheese thoroughly with a sturdy whisk.
Why is my brioche dough sticky?
This enriched dough should feel soft and slightly tacky because it contains milk, eggs, and butter. Knead it thoroughly before deciding whether it needs more flour. If necessary, lightly flour your hands and work surface rather than adding large amounts directly to the dough.
Why hasn’t my dough doubled in size after an hour?
A cool kitchen can slow the rise, so the dough may simply need more time. Keep it covered in a warm, draft-free spot and watch its size. Old yeast or milk that was too hot can also affect rising. The yeast mixture should become foamy before you add the remaining ingredients.
How do I keep the centers from puffing up too much?
After the shaped dough balls have rested for 15 minutes, press a wide, deep well into each one with the bottom of a drinking glass. Leave the bottom intact and keep a raised border around the edge. A shallow indentation may disappear as the dough expands.
What if my cheese filling seems too runny?
Use thick cream cheese, softened but not melted, and measure the water carefully. Include the full amount of cornstarch, which helps the filling set during baking. Refrigerate the mixed filling while you finish shaping the buns, and avoid adding extra liquid.
Can I halve the recipe?
Yes. Halve all the dough and filling ingredients and shape the dough into 10 buns. Keep the same oven temperature and approximate baking time, since the individual buns will be the same size. Use the dough’s appearance to judge rising.
Are these the same as blueberry Danishes?
They have a similar open center with cheese and fruit, but these buns use a soft, enriched yeast dough. Traditional Danish pastry uses laminated dough for flaky layers. If you’re looking for a blueberry pastry made with store-bought puff pastry, try my Easy Blueberry Turnovers.
Nutrition per Serving
Serving size: 1 bun (recipe makes 20)
- Calories: 350 kcal
- Carbohydrates: 43 g
- Protein: 7 g
- Fat: 16 g
- Saturated Fat: 10 g
- Fiber: 1.6 g
- Sugar: 11 g
- Sodium: 175 mg
Nutrition is approximate, calculated using full-fat cream cheese, whole milk, unsalted butter, an estimated 150 g of blueberries, and an 8 g packet of vanilla sugar. Optional almonds and powdered sugar for dusting are not included. Values will vary depending on the ingredients and portion sizes.
Conclusion
These fluffy blueberry brioche buns bring together buttery dough, a creamy sweet cheese filling, and juicy blueberries in every bite. With their golden edges and light dusting of powdered sugar, they’re a lovely bake to share over breakfast or coffee.
If you enjoy homemade sweet breads, try my Cranberry Bread next-a soft, buttery loaf with swirls of sweet-tart cranberry jam.
If you make these buns, leave a comment and a recipe rating below. I’d love to hear how they turned out!
Happy baking!
Fluffy Blueberry Brioche Buns with Sweet Cheese Filling
Ingredients
Equipment
Method
- Activate the yeast.
- Combine the lukewarm milk, dry yeast, and granulated sugar in a large mixing bowl. Stir until combined and let stand for 10 minutes, until foamy.
- Mix and knead the dough.
- Add the eggs, melted and cooled butter, vanilla sugar, flour, and salt. Mix until a dough forms, then knead until smooth and elastic. Keep the dough soft and slightly tacky, adding extra flour only sparingly if needed.
- Let the dough rise.
- Shape the dough into a ball and cover the bowl. Leave in a warm, draft-free place for about 1 hour, or until doubled in size.
- Prepare the filling.
- Combine the softened cream cheese, powdered sugar, cornstarch, and water in a separate bowl. Beat with a hand mixer until smooth. Refrigerate until ready to use.
- Divide and shape.
- Gently deflate the risen dough and transfer it to a lightly floured surface. Divide into 20 equal portions and shape each portion into a smooth ball.
- Rest the shaped buns.
- Arrange the balls on parchment-lined baking sheets, leaving space between them. Cover loosely and let rest for 15 minutes. Meanwhile, preheat the oven to 350°F (180°C).
- Make the wells.
- Lightly flour the bottom of a drinking glass. Press firmly into the center of each dough ball to create a wide well, leaving a raised border and keeping the bottom intact.
- Fill and top.
- Divide the cheese filling evenly among the wells. Place a few blueberries on each bun and add the optional ground almonds, if using.
- Bake.
- Bake for about 20 minutes, until the edges are golden brown, the dough is baked through, and the filling is set. Bake in batches if needed.
- Cool and finish.
- Let the buns cool briefly on the baking sheets, then transfer carefully to a wire rack. Once slightly cooled, dust lightly with powdered sugar.
Notes
- Measurements: US cup measurements are approximate. Use the gram and milliliter amounts for the most consistent results.
- Vanilla sugar: Use one packet as in the original recipe. The nutrition estimate assumes an 8 g packet.
- Blueberries: Use enough to place a few berries on each bun. The exact amount depends on their size. Frozen blueberries can be added without thawing.
- Rising: Kitchen temperature affects rising time. Let the dough double in size during the first rise.
- Timing: Total time includes one baking batch. Allow additional time if baking the trays separately.
- Storage: Refrigerate leftovers in an airtight container within 2 hours of baking. Keep refrigerated for up to 3-4 days.
- Freezing: Wrap cooled buns individually and freeze in a freezer-safe container for up to 2 months for the best quality. Thaw overnight in the refrigerator.
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Nutrition: Estimated using full-fat cream cheese, whole milk, unsalted butter, 150 g of blueberries, and 8 g of vanilla sugar. Optional almonds and powdered sugar for dusting are excluded.
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Nutrition per Serving
Serving size: 1 bun Calories: 350 kcal | Carbohydrates: 43 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 10 g | Fiber: 1.6 g | Sugar: 11 g | Sodium: 175 mg