Go Back
–+ servings
Blueberry Custard Buns on a tray

Blueberry Custard Crumble Buns

These Blueberry Custard Crumble Buns taste like they were made at a café.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6
Course: Breakfast
Ingredients Method Notes

Ingredients
  

For the Dough
  • ¾ cup whole milk warmed to 100–110°F
  • 2 teaspoon active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 ½ cups bread flour or all-purpose flour
  • 1 teaspoon kosher salt
  • 3 tablespoon unsalted butter room temperature
For the Custard Filling
  • 8 oz cream cheese room temperature
  • 2 tablespoon heavy cream
  • 1 tablespoon vanilla extract
  • ½ cup powdered sugar
For the Blueberry Topping
  • ¼ cup blueberry jam store-bought or made by simmering blueberries and granulated sugar
  • 1 cup fresh blueberries
Egg Wash
  • 1 egg beaten
For the Crumble Topping
  • 3 tablespoon unsalted butter melted
  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
Finishing Touch
  • 1 tablespoon powdered sugar for dusting

Method
 

  1. Activate the Yeast: Heat the milk to 100 to 110°F and pour it into a mixing bowl. Stir in the yeast and let it sit for 5 to 10 minutes until bubbly and foamy.
  2. Mix the Dough: Add the sugar and egg to the milk-yeast mixture and whisk until combined. Stir in the flour and salt. Knead by hand or with a dough hook for 3 to 5 minutes.
  3. Incorporate Butter: Add the softened butter 1 tablespoon at a time, letting it fully incorporate before adding more. Knead for another 5 minutes until the dough is smooth, soft, and slightly tacky.
  4. Rise: Transfer the dough to a greased bowl, cover with a towel, and let rise in a warm spot for 1 to 2 hours, or until doubled in size. This is the only rise.
  5. Prepare Custard Filling: While the dough rises, beat the cream cheese until smooth. Add the vanilla and cream and mix for 1 minute. Gradually beat in the powdered sugar until fluffy. Transfer to a piping bag and chill for at least 30 minutes so it doesn’t run out while baking.
  6. Preheat: Preheat the oven to 375°F and line a baking sheet with parchment paper.
  7. Shape the Buns: Punch down the dough and divide it into 6 equal portions. Shape into balls and flatten each into a 6-inch round. Place on the baking sheet with space between each bun.
  8. Add Egg Wash & Fill: Brush each dough round with egg wash. Use the back of a measuring cup to press a deep well into the center of each bun, pressing a few times if it springs back. Pipe a generous swirl of custard into each well.
  9. Add Blueberries & Jam: Spoon a small amount of blueberry jam over the custard. Top with a few blueberries.
  10. Make the Crumble: Mix the melted butter, flour, brown sugar, and cinnamon until crumbly. Sprinkle generously over the filled buns.
  11. Bake: Bake for 20 to 25 minutes, until the buns are puffed and golden and the custard is just set.
  12. Cool & Dust: Let the buns rest for 10 minutes so the custard can set. Dust lightly with powdered sugar before serving.

Notes

Notes: Store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days. Reheat in a 300°F oven for 8 to 10 minutes or microwave for 15 to 20 seconds.
Let your dough rise in a warm, draft-free spot. Pro tip: turn on your oven on for 2 minutes, turn it OFF, and let the dough rise in there.
Don’t skip the egg wash. It’s what gives the buns that beautifully golden and shiny bakery finish.
Use room temperature cream cheese to avoid lumps in your custard. Pull it out of the fridge at least an hour before baking.