Blueberry buns made from yeast dough filled with blueberry jam. They’re super fluffy, not too sweet, and bursting with fruity goodness!
Ingredients:
Blueberry Jam:
- 10.5 oz (about 2 cups) blueberries
- 3.5 oz (1/2 cup) Gelier Rüben Zucker 3:1 (Südzucker)
- 1 tablespoon vanilla paste
For the Yeast Dough:
- 4.5 cups flour
- 1/2 cup sugar
- 1 pinch of salt
- 5 tablespoons soft butter
- 1 cup milk
- 0.5 oz dry yeast
For the Filling:
- 14 oz blueberry jam
- 4 – 5 tablespoons Feiner Rüben Zucker (Südzucker), optional for those who prefer it sweeter
- A bit of cinnamon, optional
For the Frosting:
- 3.5 oz cream cheese
- 3.5 oz powdered sugar
- 1 oz very soft butter
- 1 teaspoon vanilla paste
Instructions:
Blueberry Jam: Bring the blueberries, Gelier Rüben Zucker, and vanilla paste to a boil, puree, and let it boil for 4 minutes. Fill it into containers and let it cool.
Yeast Dough: Knead all the ingredients into a dough, working it well for a few minutes until it’s consistent and elastic. Cover the dough and let it rise in a warm place for 1 to 1.5 hours until it roughly doubles in size.
After rising, roll the dough into a rectangle about 24″ by 16″. Spread the blueberry jam evenly, sprinkle additional sugar (for a sweeter taste), and cinnamon if desired.
Roll up the dough from the long side. Cut the roll into about 9 equal pieces, and place them with the cut side up in a greased baking dish. Let them rise for another 10-15 minutes.
Bake in a preheated oven at 320°F (350°F conventional) for about 25 minutes.
Mix all frosting ingredients until smooth. Spread over the still-warm blueberry buns so it melts and spreads nicely.
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
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