These Blueberry Cream Cheese Buns are a delightful treat that combines soft, fluffy dough with sweet blueberries and creamy cheese filling. Inside each bun, you’ll find a rich filling with a smooth cream cheese topped with juicy blueberries. The blueberries add a burst of color, flavor and sweetness with a slight tang.
These Cream Cheese Buns are beloved worldwide and are known under various names. One of the most well-known names for these delightful buns is Vatrushka. Vatrushka is enjoyed throughout Russia and other Eastern European countries. Today, you can find variations of these Cream Cheese Buns/Vatrushka in bakeries and cafes across the globe, each offering its unique twist on this classic delight.
Making these buns is easy and fun. First, you shape the dough into buns and let them rise until they are light and airy. Then you need to create a well in the center of each and divide the cream cheese filling evenly. Then, you sprinkle the blueberries over the top. Finally, you bake them until they are golden.
The result is a warm, fragrant bun with a deliciously sweet and creamy center. These Blueberry Cream Cheese Buns are perfect for breakfast, a snack, or even dessert. They pair wonderfully with a cup of coffee or tea, making them a great choice for a cozy morning or a special afternoon treat.
How to make the blueberry cream cheese buns
To create a batch of delightful cream cheese and blueberry buns, start by preparing the dough. In a large bowl, combine yeast with 1 teaspoon of sugar and 1/4 cup of lukewarm milk. Let this mixture rest for 5 minutes to activate the yeast.
Next, add the remaining ingredients to the bowl: flour, sugar, salt, the rest of the milk, an egg, vanilla extract, and softened butter. Knead the mixture for about 5 to 7 minutes until the dough is smooth and slightly pulls away from the sides of the bowl. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rest in a warm space for about 1 hour until it has doubled in size.
Once the dough has risen, divide it into 12 equal pieces. Shape each piece into a bun and place them on a parchment paper-lined baking sheet. Cover the buns with a kitchen towel and let them rest for another 15 to 20 minutes. Meanwhile, preheat your oven to 350°F (180°C).
Prepare the cream cheese filling, by whisking together cream cheese, powdered sugar, an egg, and vanilla extract in a medium bowl until smooth. Transfer this mixture to a piping bag fitted with a plain tip.
How to shape the final buns
To shape the buns, press each one with a glass dipped in flour to create a well in the center. Fill the wells with the cream cheese mixture and top each bun with fresh blueberries. Brush the edges of the buns with beaten egg.
Bake the buns in the preheated oven for about 20 minutes or until they are nicely golden. Once baked, transfer the buns to a wire rack to cool slightly. For the finishing touch, dust the buns with powdered sugar before serving.
Hope you will try these these delicious blueberry cream cheese buns and enjoy them either for breakfast or as a sweet treat. If you do, don’t forget to tag me in your Instagram stories or posts.
How to make the buns in advance
By preparing the dough in advance and refrigerating it, you can enjoy freshly baked cream cheese buns with minimal effort on the day you plan to serve them.
To make these buns in advance you will need to prepare the dough and let it rise until doubles in size. After shaping the buns and placing them on the baking tray, cover them loosely with plastic wrap. Place the baking sheet in the refrigerator and let the dough rise slowly overnight. The cold temperature will slow the yeast activity, allowing the dough to develop more flavor.
When you’re ready to bake, remove the buns from the refrigerator and let them sit at room temperature for about 30 minutes before filling them.
Other pastries you may like to try
If you like sweet yeast recipes you may like to try these Twisted Cinnamon Rolls. These delightful treats are twisted into beautiful, small knots and baked in a muffin tin, adding an extra touch of elegance and charm.
These Chocolate Brioches, with their crispy exterior and buttery, soft, chocolatey interior, make a fantastic treat. Enjoy them for breakfast with a cup of coffee or milk, or as a delicious snack any time of the day.
Try this delightful Austrian Germknödel, a fluffy steamed dumpling filled with spiced plum jam, topped with creamy vanilla sauce, and a sprinkle of poppy seeds and sugar.
For more similar recipes check our full collection of Pastries.
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Blueberry Cream Cheese Buns
Ingredients
- 3 ¼ cups (400g) all-purpose flour
- 1/4 cup (50g) sugar
- 1/2 tsp (3g) salt
- 2 ¼ tsp (7g) active dry yeast , or 25 g fresh yeast
- 1 cup (240ml) lukewarm milk , divided
- 1 egg
- 1 tsp (5g) vanilla extract
- 1/4 cup (56g) butter , softened
Cream Cheese Filling
- 10 oz (300g) cream cheese
- 1 egg
- 3 tbsp (24g) powdered sugar
- 1 tsp (5g) vanilla extract
For topping
- fresh blueberries
- 1 egg , for brushing
- powdered sugar , for dusting
Instructions
Prepare the dough.
- In a large bowl add yeast, 1 tsp (5g) sugar and 1/4 cup (60ml) lukewarm milk. Let it rest for 5 minutes to activate the yeast.
- Add the rest of the ingredients, flour, sugar and salt, the remaining milk, egg, vanilla extract and softened butter.
- Start kneading for about 5-7 minutes, until smooth and slightly pulls away from the sides of the bowl.
- Transfer the dough into an oiled bowl and cover with plastic wrap.
- Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.
- Divide the dough into 12 equal pieces.
- Shape each into a bun and place on a parchment paper-lined baking sheet.
- Cover with a kitchen towel and let the buns rest for 15-20 minutes.
- Meanwhile, preheat the oven to 350°F (180°C).
Prepare the cream cheese filling.
- In a medium bowl, whisk together the cream cheese with powdered sugar, egg and vanilla extract.
- Transfer to a piping bag fitted with a plain tip.
How to final shape the buns
- Press each bun using a glass dipped in flour to create a well for the filling.
- Divide the cream cheese filling between the buns.
- Top with fresh blueberries.
- Brush the edges with beaten egg.
- Bake the cream cheese buns for about 20 minutes or until nicely golden.
- Transfer to a wire rack to cool slightly.
- Dust with powdered sugar and enjoy!
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Is there some way these could be made using canned biscuit dough? I’m not a baker, at all….thanks.
You can try, and you can also use crescent roll dough. I encourage you to try making this dough, it is really easy and gives great results.
Thank you!
It is not worth it. I made them and making them as I write, the dough is now rising. They are so delicious- especially the dough. There’s something special about it. I use a mixer to make it..but it os really easy without one too.
You don’t need to be a baker, just follow the steps and it will be ok.
Aswesome recipe, it turned out delicious! Thank you! I would be curious how you store the buns after they have cooled down to room temperature. Given the cheesecake like topping I would be inclined to refrigerate them but I am not entirely sure.
I think they are fine at room temperature for the rest of day. But you can refrigerate them indeed or even freeze for later use.
Hi love this recipe, just was hoping to see if you could add blueberry jam to the cream cheese filling, if so what ratio would work with this.
Thank you
You can definitely add blueberry jam to the cream cheese filling. I would use same ratio for the cream cheese filling. Add about a teaspoon of jam on top and you can create swirls with a toothpick.
This was delicious! I really enjoyed making these and my guests loved them. The dough has perfect consistency. The cream cheese filling…Wow!! I used blueberries and raspberries tossed with a squeeze of lemon and a little sugar.
Thank you Ella for sharing your recipes! I love to cook and venture with new things. I’m learning dough and this was easy for me.
Bon a petite!!
I am so glad Andrea to hear that:) Hope you will try some other dough recipes from my website. I am sure you will love them as they are as easy to make.
These came out great, thanks!
So glad to hear that Marina 🙂
These were absolutely delicious!!!!! Next time I plan to add some lemon zest to the cream cheese filling for a pop of brightness.
Glad you enjoyed the recipe. Yes, lemon zest is a great addition, I usually add it too.
Would there be any way you can make the dough the night before and assemble in the morning?
Sure. After you shape the buns and place them on the baking tray, cover them loosely with plastic wrap. Place the baking sheet in the refrigerator and let the dough rise slowly overnight. When you’re ready to bake, remove the buns from the refrigerator and let them sit at room temperature for about 30 minutes before filling them.
Thank you! So just to confirm I should create the well before putting them in the refrigerate overnight, correct?
You will create the wells the next day, before piping the filling.
Hi Ella, can i replace the cream cheese with mascarpone?
You definitely can. Hope you will try these out 🙂
My dough was very sticky hard to work with any tips on why that was? Over then that they were super good
I think it is the flour. Depending on the type of flour some has more or less protein and absorb more or less liquid. I like to use all-purpose flour, type 550. If you use cake flour, type 000 then you may need to add few more tablespoons of flour to be able to work easier with it. Let me know what type of flour did you use.