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Berries are truly nature’s candy! If you have an abundance of fresh summer blueberries sitting in your fridge, you absolutely must try these Lemon Blueberry Buns.
We are taking a beautifully soft, fluffy sweet dough and rolling it up with a homemade, jammy blueberry-lemon compote. To finish it off, they get generously drizzled with a zesty lemon icing glaze that makes every single bite taste like summer!
These buns have the perfect balance of bright citrus and sweet berries. They are the ultimate treat to pair with your morning coffee!
Why You’ll Love This Recipe
The Ultimate Flavour Combo: The tartness of the fresh lemon juice and zest cuts perfectly through the rich, dark brown sugar and sweet blueberries.
Perfectly Soft Dough: I will show you the exact kneading times and oven-proofing hacks to guarantee a feather-light, pillowy soft sweet bread every single time.
Completely Homemade: From the yeast dough to the thick berry compote and the zesty glaze, everything is made from scratch for that authentic bakery-quality taste!
Ingredients You Will Need
Weighing or properly measuring your baking ingredients is highly recommended! Ensure your eggs are at room temperature before you begin.
For the Sweet Dough:
The Dry Ingredients: 5 cups all-purpose flour (sifted), 2 ¼ teaspoons instant yeast (1 envelope), and 1 teaspoon salt.
The Wet Base: ½ cup half & half cream (10% M.F.), ½ cup water, ½ cup unsalted butter, and ½ cup packed dark brown sugar.
The Flavour & Binder: 4 large eggs (room temperature), 1 Tablespoon vanilla extract, and ½ Tablespoon fresh lemon zest.
The Coating: 1 teaspoon vegetable oil (for the bowl).
For the Blueberry-Lemon Compote:
The Berries: 4 ½ cups fresh or frozen blueberries.
The Flavour: 1 cup packed dark brown sugar, ⅓ cup freshly squeezed lemon juice, ½ teaspoon lemon zest, ¼ cup unsalted butter, and ¼ teaspoon salt.
The Slurry: 2 Tablespoons cornstarch whisked with 3 Tablespoons of water.
For the Assembly & Lemon Glaze:
The Wash: ¼ cup unsalted butter (melted) for brushing.
The Oven Hack: Preheat your oven to its lowest setting (usually 170°F / 76°C) for 10 minutes, then turn it off to create a warm proofing chamber.
In a small saucepan, combine the cream, water, ½ cup butter, brown sugar, vanilla, and salt. Simmer on low heat just until the butter melts (do not boil!). Set aside to cool for 5 minutes.
In a stand mixer fitted with the paddle attachment, add half of your sifted flour, the instant yeast, and ½ Tablespoon lemon zest. On low speed, slowly pour in the cooled butter mixture. Add the eggs one at a time, mixing until incorporated.
Switch to the dough hook. Add the remaining flour and knead on medium-low for exactly 10 minutes to build the gluten. (If the dough is too sticky, add ½ Tablespoon of flour at a time until the dough is no longer sticky to the touch.)
Shape the dough into a ball and place it in a bowl coated with 1 teaspoon of vegetable oil. Cover with a tea towel and place in your warmed, turned-off oven for 1 hour to rise.
Phase 2: The Blueberry-Lemon Compote
In a medium saucepan, add the blueberries, lemon juice, brown sugar, salt, lemon zest, and butter. Bring to a boil over high heat, then reduce to medium and cook for 10 minutes, stirring occasionally.
Whisk the cornstarch and water together. Reduce the stove heat to medium-low and slowly pour in the slurry.
Stir continuously until the compote thickens into a heavy jam consistency. Set aside to cool completely for at least 15 minutes.
Phase 3: Roll, Fill, and Cut
Brush melted butter evenly over the inside of a 9×13-inch baking dish.
Punch down your risen dough and turn it out onto a lightly floured surface. Knead for 1 minute, then roll it out into a large 20×14-inch rectangle (with the long side facing you).
Using an angled spatula or your spatula, spread the cooled blueberry compote evenly over the dough, leaving a 1-inch clean border along the top edge.
Starting from the bottom edge closest to you, tightly roll the dough up into a log. Brush the log with melted butter and roll it slightly to seal the seam on the bottom.
Using a large, sharp knife, slice the log into 12 even rolls. Place them into your buttered baking dish, brush the tops with the remaining melted butter, and cover with a towel for a 30-minute second rise.
Phase 4: Bake and Glaze
Preheat your oven to 350°F (177°C).
Bake the buns on the middle rack for 25 to 30 minutes or until golden brown. Remove and let them cool for 20 minutes.
The Glaze: In a small bowl, whisk the powdered sugar, lemon zest, lemon juice, and cream until smooth. Pour the icing into a zip-top bag, snip a tiny piece off the corner, and pipe beautiful diagonal lines! Alternatively, you can spoon the icing all over the buns!
💡Pro Tips for Perfect Sweet Buns
Don’t Shortchange the Knead: To get that very soft, bakery-quality texture, the gluten needs time to develop! You must knead the dough in a stand mixer for a full 7 to 10 minutes (or 20 minutes if doing it entirely by hand). Do not over-knead, or the buns will become dry and tough.
Check Your Yeast: This recipe relies on Instant Yeast, which can be mixed directly into the dry flour. If you only have Active Dry Yeast, you must “activate” it first by mixing it with warm water and a pinch of sugar until it bubbles!
Use the Oven to Proof: Sweet dough needs a warm environment to rise. By preheating your oven to 170°F (76°C) and then turning it off, you create the ultimate draft-free incubator for your dough!
Complete the Sweet Menu
Hosting a brunch or looking for more delicious homemade treats? Pair your Lemon Blueberry Buns with these other treats!
You can use either! Because the berries are being boiled down into a thick compote, frozen berries work perfectly. If you are using berries that you froze fresh yourself, give them a quick rinse under cold water to remove any excess ice crystals. If you are using bagged, store-bought frozen berries, you can use them straight from the bag!
Can I use bottled lemon juice?
Technically, yes, but I highly recommend using fresh lemons. Bottled lemon juice contains preservatives and additives that give it a slightly muted, artificial flavour. Freshly squeezed lemon juice (and the zest you get from the rind!) provides that bright, zesty punch this recipe needs!
Can I use a different type of berry?
Yes! You can easily substitute the blueberries for raspberries, blackberries, or strawberries. Just keep in mind that you need exactly 4 ½ cups of fruit in total, and larger berries (like strawberries) will need to be chopped first.
How do I store and reheat leftover buns?
Wrap leftover buns tightly in plastic wrap and store them in an airtight container on the counter for 1 to 2 days, or in the fridge for up to 7 days. To reheat, remove the plastic wrap, pop the bun in the microwave for 30 to 60 seconds until the dough is pillowy soft again!
Prep the Dough Liquids: Preheat oven to 170°F (76°C) for 10 mins, then turn it OFF. In a small saucepan, combine the cream, water, ½ cup butter, brown sugar, vanilla, and salt. Simmer on low just until the butter melts. Cool for 5 minutes.
Knead and First Proof: In a stand mixer (paddle attachment), combine half the flour, yeast, and ½ Tbsp lemon zest. Slowly pour in the butter mixture on low. Add eggs one at a time. Switch to the dough hook, add remaining flour, and knead on medium-low for exactly 10 minutes. Shape into a ball, place in an oiled bowl, cover, and put in the warmed, turned-off oven for 1 hour to rise.
Make the Compote: In a saucepan, boil the blueberries, lemon juice, brown sugar, salt, lemon zest, and ¼ cup butter. Reduce to medium and cook for 10 minutes. Whisk the cornstarch and water, pour it in, and stir constantly on medium-low until it resembles thick jam. Cool completely.
Roll and Fill: Brush a 9×13-inch baking dish with melted butter. Punch down the dough and roll it into a 20×14-inch rectangle. Spread the cooled bluberry compote evenly, leaving a 1-inch border at the top. Roll tightly from bottom to top, brush with melted butter, and seal the seam. Slice into 12 buns.
Second Proof and Bake: Place buns in the dish, brush tops with remaining melted butter, cover, and let rise for 30 minutes. Preheat oven to 350°F (177°C). Bake for 25-30 minutes until golden brown. Cool for 20 minutes.
Glaze: Whisk the powdered sugar, 2 Tbsp lemon juice, 2 Tbsp cream, and 1 tsp lemon zest. Pipe or drizzle heavily over the warm buns!
Do I use fresh or frozen blueberries?You can use either! Because the berries are being boiled down into a thick compote, frozen berries work perfectly. If you are using berries that you froze fresh yourself, give them a quick rinse under cold water to remove any excess ice crystals. If you are using bagged, store-bought frozen berries, you can use them straight from the bag!Can I use bottled lemon juice?Technically, yes, but I highly recommend using fresh lemons. Bottled lemon juice contains preservatives and additives that give it a slightly muted, artificial flavour. Freshly squeezed lemon juice (and the zest you get from the rind!) provides that bright, zesty punch this recipe needs!Can I use a different type of berry?Yes! You can easily substitute the blueberries for raspberries, blackberries, or strawberries. Just keep in mind that you need exactly 4 ½ cups of fruit in total, and larger berries (like strawberries) will need to be chopped first.How do I store and reheat leftover buns?Wrap leftover buns tightly in plastic wrap and store them in an airtight container on the counter for 1 to 2 days, or in the fridge for up to 7 days. To reheat, pop a bun in the microwave for 30 to 60 seconds until the dough is pillowy soft again!
