You will love the fresh and bright flavor of these Finnish Blueberry Buns warm from the oven. Juicy and sweet berries nestled on soft bread, these are pure comfort with your cup of coffee! For more Blueberry treats, try Blueberry Sour Cream Coffee Cake and Easy Blueberry Breakfast Cake.
I think it is about time that I declare that blueberries are my most favorite of all berries. The sweet-tart blue little pieces are so fun to eat, and a handful of this anytime of the day makes me feel so alive and energetic.
I had a great time assembling them in these Finnish Blueberry Buns. The bread dough serves as mini baskets for the blueberries. Once baked, the buns are such a beautiful sight.
The dough is lightly spiced with cardamom, giving it that bright, fruity note. The abundant berries in each assembly make these blueberry buns the best combination of fruits and carbs.
Do you love blueberries? You should not miss this one. It is the perfect breakfast for the blueberry person in your family, and if that happens to be you, let’s do this!
How to Make Finnish Blueberry Buns?
- Proof the yeast by combining yeast and warm water in a mixing bowl. Let this stand until the mixture is foamy.
- Add the egg, milk, butter, sugar, salt and cardamom. Stir everything well with a wooden spoon. Add 3 cups of flour, one cup at a time and stir well after each addition.
- Sprinkle just enough of the remaining flour and stir. Repeat just until the dough gathers in the center of the bowl. You may not need all of the remaining flour.
- Turn the dough over on a lightly floured board. Knead until the dough is smooth and elastic. The stickiness should have been diminished noticeably too.
- New to Kneading? Check out How Do I Knead Bread Dough video for guidance.
- Shape the kneaded dough into a ball and place it in a bowl. Cover it with a kitchen towel and let it rise for 1 to 1 and 1/2 hour, or until the size is doubled.
- After the first rise, divide the dough into 8 equal portions. Shape each portion into a smooth ball and arrange them in a large baking pan that is lined with parchment paper.
- Let them rise once more for about 40 minutes.
Meanwhile, prepare the blueberry filling. Combine the blueberries. sugar and cornstarch in a bowl. Stir well.
- Once the dough balls have risen, use your hands to punch down the middle of each ball, creating a large well.
- Press firmly down until you can touch the surface under. Carefully place as many blueberries you can fit in the well, brushing off the excess powders.
- Repeat with the rest of the dough and berries, leaving behind the loose cornstarch mixture in the bowl.
- Brush the surface of the buns with beaten eggs. Bake the buns for 18-23 minutes, or until the buns are lightly golden.
- Serve these warm, or reheat leftovers in the microwave for 8-12 seconds.
Oh, the juicy berries. Perfection.
More Blueberry Delights:
- Blueberry Cheesecake
- Blueberry Muffins
- Easy Berry Tart
- Blueberry Cobbler
- Glazed Triple Berry Pie
- Easy Berry Cake
More Bread Recipes for You:
- Blueberry Cinnamon Rolls with Lemon Cream Cheese Icing
- Whole Wheat Cinnamon Rolls withEasy Caramel Glaze
- Sweet Beehive Buns
- Chelsea Buns
- Sticky Buns with Pecans and Rum Raisins
- Sweet Cheese Rolls
- Japanese Condensed Milk Bread
Finnish Blueberry Buns
- 1/4 cup warm water 105-115 F
- 2 and 1/4 tsp active dry yeast
- 3/4 cup warm milk
- 1 large egg
- 1/4 cup unsalted butter softened
- 1/4 cup sugar
- 1 tsp cardamom
- 1 tsp salt
- 3 to 3 and 3/4 cups all-purpose flour
For the Blueberry Filling
- 2 cups fresh blueberries wash and dried
- 1 tbsp cornstarch
- 1/4 cup superfine sugar
- 1 egg lightly beaten, for egg wash
- In a large mixing bowl, combine yeast and warm water. Let this mixture stand for about 5 minutes until the mixture is frothy. Add the warm milk, butter, sugar, eggs, cardamom and salt. Stir everything well with a wooden spoon.
- Add 3 cups of flour, one cup at a time, stirring well after each addition. Add just enough of the remaining flour, a few tablespoons at a time, just until the dough gathers in the center of the bowl as you stir. You may not need the entire amount of flour.
- Turn the dough on a lightly floured board. Knead the dough until it is smooth, elastic and has lost some stickiness. Shape it into a ball and place it inside a bowl. Cover it with a clean kitchen towel and let it rise for 1 to 1 and 1/2 hours, or until the size is doubled. Meanwhile, prepare the blueberry filling. Combine the sugar, cornstarch and blueberries in a bowl and stir well.
- Once risen, gently deflate the dough and divide it into 8 equal portions. Shape each portion into a smooth ball. Arrange the dough balls in a large baking pan that is lined with parchment paper. Cover it once again with a kitchen towel and let it rise for about 40 minutes. The dough should be puffy, soft and has increased n size.
- Preheat oven to 350 F. Use your hands to make a large well in the center of a dough ball. Press it down firmly until your hand touches the surface underneath. Spoon as many blueberries you can fit in the well, brushing off the excess powders in the berries. Repeat with the remaining balls, leaving out the excess cornstarch mixture in the bowl. Brush the edges with a beaten egg.
- Bake the buns at 350 F for 18 -23 minutes, or until the buns are lightly golden. Serve warm. Reheat leftovers in the microwave for 8-12 seconds before serving.