Bilberry ‘Wild Blueberry’ Buns are a delightful treat that capture the essence of cozy baking. These soft, sweet buns are filled with luscious wild blueberries and are perfect for breakfast or as a snack. The combination of warm spices like cardamom and the freshness of blueberries creates a flavor that pops in your mouth. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and results in perfectly fluffy buns.

The dough is simple to make, involving basic ingredients that come together smoothly. As the buns rise, your kitchen will be filled with a wonderful aroma that makes everyone eager to taste them. Once baked, the buns are brushed with melted butter and dipped in sugar, giving them a sweet, shiny finish. They taste best when served warm, making them an ideal treat for family gatherings or cozy mornings. So roll up your sleeves, and get ready to enjoy a warm batch of Bilberry ‘Wild Blueberry’ Buns!

Why Make This Recipe

Making Bilberry ‘Wild Blueberry’ Buns is an excellent way to bring some joy into your day. Not only are these buns delicious, but they also showcase the wonderful flavors of wild blueberries. The process is rewarding and fun, allowing you to create something special from scratch. These soft, sweet buns can easily impress your family and friends. Plus, they are versatile enough to enjoy any time of the day, whether paired with coffee in the morning or served as a delightful dessert.

How to Make Bilberry ‘Wild Blueberry’ Buns

Ingredients

1 1/4 cups (300 ml) whole milk
4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
6 tablespoons (75 g) granulated sugar
2 teaspoons instant yeast
1 1/2 teaspoons ground cardamom
1/4 teaspoon salt
1 large egg, at room temperature
1/3 cup (75 g) lightly salted butter, cut into small pieces
2 1/2 cups (250 g) wild blueberries, frozen or fresh
1/2 cup (100 g) granulated sugar
2 teaspoons freshly squeezed lemon juice
Butter, melted
Granulated sugar

Directions

For the buns, heat the milk over low heat until lukewarm. In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and egg. Knead on low for 8 minutes. Add the butter and knead on medium for about 5 minutes more, or until the dough is very elastic and somewhat moist.

Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size. For the filling, in a medium saucepan, cook the wild blueberries, sugar, and lemon juice over medium-high heat, stirring often, for about 15 to 20 minutes or until thickened. Set aside to cool. Once the dough has doubled in size, line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a large rectangle that measures roughly 20 x 15 inches (50 x 38 cm).

Spread the filling evenly across the dough all the way to the edges. Starting on one of the long sides, roll the dough around the filling to form a long, roughly 20 inch (50 cm) log. Using a sharp knife, cut the log crosswise into 12 equal size buns. Place the buns on the prepared baking sheet, cover with a tea towel, and let rise in a warm spot for 40 minutes. Preheat the oven to 400°F (200°C). Bake for 10 to 12 minutes, or until nicely browned. While still warm, brush the tops with the melted butter then dip in granulated sugar to cover. These buns are best eaten while they are still fresh, on the day they were baked. Store at room temperature in an airtight container for up to 2 days.

How to Serve Bilberry ‘Wild Blueberry’ Buns

Serve Bilberry ‘Wild Blueberry’ Buns warm, preferably right after baking. They pair wonderfully with a cup of coffee or tea. You can also sprinkle some powdered sugar on top for added sweetness. Enjoy them as a delightful breakfast or as a scrumptious snack anytime during the day.

How to Store Bilberry ‘Wild Blueberry’ Buns

To keep your Bilberry ‘Wild Blueberry’ Buns fresh, store them at room temperature in an airtight container. They are best enjoyed within two days of baking. If you want to keep them longer, consider freezing them. Wrap each bun tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to a month. When you want to enjoy one, just thaw at room temperature or warm it in the oven.

Tips to Make Bilberry ‘Wild Blueberry’ Buns

Ensure your milk is only lukewarm. Too hot can kill the yeast.
If using frozen blueberries, do not thaw them beforehand.
Use fresh cardamom for a stronger flavor.
Adjust the sugar in the filling if you prefer a sweeter or more tart taste.
Be gentle when rolling out the dough to keep the blueberries intact.

Variation

You can substitute wild blueberries with other berries like raspberries or blackberries for a different flavor. Adding a drizzle of icing on top after baking can also enhance sweetness. For a more indulgent twist, consider adding cream cheese to your filling.

FAQs

Can I use regular blueberries instead of wild blueberries?
Yes, you can substitute regular blueberries, but wild blueberries offer a different flavor and texture.
Can I make the dough in advance?
Yes, you can prepare the dough a day before and let it rise in the fridge overnight.
What can I serve with these buns?
These buns go well with coffee, tea, or a fruit jam spread.
How do I know if my dough has risen enough?
The dough should double in size and look puffy. You can also do the “poke test” — gently poke the dough, and if the indentation remains, it’s ready.
Can I make these buns gluten-free?
Yes, use a gluten-free all-purpose flour blend for a gluten-free version of this recipe.

Bilberry ‘Wild Blueberry’ Buns

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful soft buns filled with luscious wild blueberries, perfect for breakfast or as a snack.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Heat the milk over low heat until lukewarm.
In a stand mixer fitted with the dough hook, combine flour, sugar, yeast, cardamom, and salt.
Add lukewarm milk and egg, and knead on low for 8 minutes.
Add butter and knead on medium for 5 more minutes until the dough is elastic.
Transfer the dough to a lightly buttered bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
In a medium saucepan, cook wild blueberries, sugar, and lemon juice over medium-high heat for 15-20 minutes until thickened. Set aside to cool.
Roll out the dough into a 20 x 15 inches rectangle.
Spread the blueberry filling evenly across the dough.
Roll the dough into a log and cut into 12 equal buns.
Place buns on a baking sheet, cover, and let rise for 40 minutes.
Preheat the oven to 400°F (200°C) and bake buns for 10-12 minutes until browned.
Brush tops with melted butter and dip in sugar while warm.