Homemade Lemon Blueberry Buns (with Sweet Glaze) -

Homemade Lemon Blueberry Buns (with Sweet Glaze)

Course: Breads & Buns

Cuisine: American, Canadian, European

Keyword: blueberry, lemon, sweet bread, zesty

Prep Time: 20

Cook Time: 30

Proof Time: 1 30

Total Time: 2 20

Servings: Buns

Calories: 626kcal

These soft, fluffy Lemon Blueberry Buns are the ultimate summer treat! Featuring a homemade blueberry compote and a sweet, zesty lemon icing glaze.

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Equipment

Ingredients

The Sweet Dough

½ cup half & half cream (10% M.F.)
½ cup water
½ cup unsalted butter (1 stick)
½ cup dark brown sugar packed
1 Tablespoon vanilla extract
1 teaspoon salt
5 cups all-purpose flour sifted
2¼ teaspoon instant yeast 1 envelope
4 large eggs room temperature
½ Tablespoon lemon zest
1 teaspoon vegetable oil for the bowl

The Blueberry-Lemon Compote

4½ cups blueberries fresh or frozen
⅓ cup lemon juice freshly squeezed
1 cup dark brown sugar packed
¼ teaspoon salt
½ teaspoon lemon zest
¼ cup unsalted butter
2 tablespoons cornstarch + 3 Tablespoons water (slurry)

The Wash & Lemon Glaze

¼ cup unsalted butter (1/2 stick) melted, for brushing
2 cups powdered icing sugar
2 Tablespoons lemon juice
2 Tablespoons half & half cream (10% M.F.)
1 teaspoon lemon zest

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Instructions

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 9x13-inch baking dish with melted butter. Punch down the dough and roll it into a 20x14-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!

Video

Notes

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!

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