Lemon Blueberry Custard Crumble Buns (Soft & Fluffy Bakery-Style Buns)

OKAY, let’s go! You guys absolutely LOVED my Blueberry Custard Crumble Buns when I posted them, and I knew immediately I had to come back with a fun little spin. Enter these Lemon Blueberry Custard Crumble Buns, which are basically the same dreamy yeasted bun situation you already love, but with a bright zesty lemon twist that takes them to a whole new level. They literally taste like warm weather and SUNSHINE in pastry form.

If you are new here, let me catch you up. These are pillowy soft yeasted buns filled with a sweet vanilla cream cheese center, swirled with homemade lemon curd, piled high with fresh juicy blueberries, and finished off with the most buttery crumble topping. A dusting of powdered sugar on top because obviously. Lemon and blueberry are a match made in heaven, and once you taste this combo with that creamy filling and golden crumble, you will understand why I am genuinely obsessed.

This recipe was actually the very first time I ever made homemade lemon curd from scratch, and let me just tell you, I fear I am going to be making it CONSTANTLY now. It is so much brighter and more vibrant than anything store-bought, and once you have a jar in the fridge you’ll find a million reasons to use it (spoon it on toast, stir it into yogurt, drizzle it over ice cream, eat it straight from the spoon, no judgment). The recipe makes a generous batch, so you’ll have plenty of leftovers to play with too.

P.S. Make the lemon curd FIRST. It needs at least an hour to chill in the fridge before you can use it, so start there and use that wait time to make your dough. By the time the dough finishes its first rise, your curd will be cool and ready to go!

Ingredients Needed

Granulated Sugar: Used in basically every component of this recipe! Sweetens the curd, the dough, and the crumble. We rub it together with the lemon zest in two places to release all those bright citrus oils.

Lemon Zest: The MVP. All of the bright citrus flavor lives in the zest. Use a microplane and only zest the yellow part of the lemon (the white pith underneath is bitter).

Egg Yolks: The structure of the lemon curd. They thicken everything up and give the curd that rich silky texture.

Fresh Lemon Juice: Bright, tangy, essential. Use freshly squeezed (bottled tastes flat and you’ll lose all that bakery-quality flavor).

Unsalted Butter: Used in the curd, the dough, and the crumble. Cubed and room temp for the curd, room temp for kneading into the dough, melted for the crumble.

Whole Milk: Warmed to about 110°F to activate the yeast. Adds richness and tenderness to the dough.

Active Dry Yeast: Gives the buns that pillowy soft rise and classic yeasted texture. Make sure yours is fresh!

Large Eggs: One goes into the dough for richness, one is used as an egg wash for that golden brown shine.

Vanilla Extract: Rounds out all the bright lemon notes with warm depth in both the dough and the cream cheese filling.

Bread Flour: My preference for the dough because it gives the buns that perfect chewy bakery-style texture. All-purpose works too if that’s what you have!

Cream Cheese:For the dreamy filling. Use full-fat block cream cheese at room temperature for a smooth lump-free result.

Heavy Cream: Loosens up the cream cheese filling just enough so it pipes beautifully.

Powdered Sugar: Sweetens the cream cheese filling and gets dusted on top for that pretty bakery finish.

All-Purpose Flour: The base of the buttery crumble topping.

Fresh Blueberries: Fresh are best here for that juicy burst of flavor on top. They hold their shape better than frozen.

Substitutions and Modifications

• No bread flour? All-purpose flour works! The buns will be slightly less chewy but still incredible.
• Want to skip making the curd? Use about 1/2 cup of high-quality store-bought lemon curd.
• No fresh blueberries? Frozen work but may bleed into the dough. Add them at the very last second and do not thaw.
• No heavy cream? Whole milk works to loosen the cream cheese filling.
• Make them dairy-free with vegan butter, cream cheese, and oat milk (flavor will shift slightly).

Why You’ll Love This Recipe

• They literally taste like sunshine, bright lemon paired with juicy fresh blueberries
• Pillowy soft yeasted buns + cheesecake-style filling + buttery crumble = bakery quality at home
• That homemade lemon curd is a total game changer (and the recipe makes extra for all your other lemon dreams)

Equipment Needed

• Stand mixer with dough hook – Makes kneading the enriched dough so much easier (you can knead by hand if you don’t have one).
• Heatproof bowl + saucepan – Together they make a double boiler, which gently cooks the lemon curd without scrambling the egg yolks.
• Fine mesh strainer – Catches any cooked egg bits and gives you that silky smooth lemon curd texture.
• Microplane or zester – Gets you super fine lemon zest that releases the maximum amount of citrus oil into the sugar.
• Whisk – Essential for cooking the lemon curd and getting it perfectly smooth.
• Mixing bowls – You’ll need a few different sizes for the curd, dough, cream cheese filling, and crumble.
• Piping bag – Makes filling the bun centers super clean and easy.
• Kitchen scale – Optional but helpful for dividing the dough into perfectly even 110-120g portions.
• Baking sheet lined with parchment paper – Catches any sticky drips and prevents the buns from sticking.
• 1-cup measuring cup – Used to press down the deep indent in the center of each bun.
• Pastry brush – For applying the egg wash to the edges of the buns for that golden bakery shine.

Lemon Blueberry Custard Crumble Buns (Soft & Fluffy Bakery-Style Buns)

Pillowy soft yeasted buns filled with cream cheese, homemade lemon curd, and fresh blueberries, topped with a buttery crumble. Bakery-quality lemon blueberry pastries.

Pin Rate

Prep Time: 50 minutes minutes

Cook Time: 25 minutes minutes

Resting Time: 1 hour hour

Total Time: 2 hours hours 30 minutes minutes

Servings: 6 buns

Ingredients

For the Lemon Curd (makes extra for other recipes!)

• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 6 large egg yolks
• ⅓ cup fresh lemon juice
• ½ cup unsalted butter room temperature, cubed
• 1 teaspoon cornstarch optional, if curd needs help thickening

For the Dough

• ¾ cup whole milk warmed to ~110°F
• 2 teaspoons active dry yeast
• 1 large egg
• ¼ cup granulated sugar
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 ½ cups bread flour or all-purpose
• 3 tablespoons unsalted butter room temperature

For the Cream Cheese Filling

• 8 oz cream cheese room temperature
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ½ cup powdered sugar

For the Crumble Topping

• 3 tablespoons unsalted butter melted
• ½ cup all-purpose flour
• ½ cup granulated sugar

For Assembly

• 1 cup fresh blueberries
• ¼ cup lemon curd homemade or storebought
• 1 large egg for egg wash
• Powdered sugar for dusting

Instructions

Make the lemon curd first (skip this step if using store bought):

• In a heatproof bowl, combine the sugar and lemon zest. Use your fingertips to rub them together for about 1 minute until the zest is fully incorporated and the sugar is fragrant.
• Whisk in the egg yolks and lemon juice until smooth.
• Set the bowl over a saucepan of gently simmering water (a double boiler) over medium heat. Whisk constantly for about 10 minutes until the curd thickens enough to coat the back of a spoon and the sugar is fully dissolved. If it’s not thickening, whisk in 1 teaspoon of cornstarch or increase the heat slightly.
• Remove from heat and immediately whisk in the cubed butter a few cubes at a time. The residual heat will melt them right in.
• Strain through a fine mesh strainer into a bowl, cover, and chill in the fridge for at least 1 hour to fully set.

Make the dough:

• Warm the whole milk to about 110°F (warm to the touch, not hot). Pour into the bowl of a stand mixer and sprinkle the yeast over the top. Let sit for 5 to 10 minutes until bubbly and foamy.
• Meanwhile, in a small bowl, combine the 1/4 cup of granulated sugar with the 1 tablespoon of lemon zest. Rub together with your fingertips until fragrant and pale yellow.
• Add the lemon sugar, egg, and vanilla extract to the activated yeast mixture. Whisk to combine.
• Add the bread flour and mix until a shaggy dough forms.
• Knead with the dough hook for 5 minutes (or by hand on a lightly floured surface).
• Slowly add the room temperature butter, 1 tablespoon at a time, kneading after each addition until fully incorporated.
• Knead for another 5 minutes until the dough is smooth, soft, and elastic.
• Cover the bowl with plastic wrap or a damp towel and let rise in a warm spot for 1 hour, or until doubled in size.

Make the cream cheese filling:

• In a clean mixing bowl, beat the cream cheese, heavy cream, and vanilla extract together for about 2 minutes until smooth and fluffy.
• Slowly add the powdered sugar and beat until thick and pipeable.
• Transfer to a piping bag and set aside.

Make the crumble:

• In a small bowl, stir together the melted butter, flour, and sugar until it looks like wet sand with crumbly clumps.

Assemble and bake:

• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• Punch down the risen dough and divide into 6 equal portions (about 110 to 120 grams each if you have a kitchen scale).
• Roll each portion into a smooth symmetrical ball and place on the lined baking sheet, leaving room between each one.
• Use a 1-cup measuring cup (or your hands or a spoon) to press down on each ball and create a deep indent in the center.
• Beat the remaining egg and brush it onto the sides and exposed edges of each bun (not the filling area).
• Pipe a generous swirl of cream cheese filling into the indent of each bun.
• Top with 1/2 to 1 tablespoon of chilled lemon curd right over the cream cheese.
• Add a small handful of fresh blueberries on top.
• Sprinkle the crumble topping generously around the edges of each bun (not on the filling).
• Bake at 375°F for 20 to 24 minutes, until the edges are slightly golden brown.
• Let cool on the pan for at least 10 minutes (the filling will be VERY hot).
• Dust with powdered sugar before serving and enjoy!

Nutrition (per bun, estimate)

Calories: 700 | Carbohydrates: 90g | Protein: 11g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 235mg | Sodium: 220mg | Sugar: 50g

Storage Instructions

• Counter: Up to 1 day in an airtight container at room temperature.
• Fridge: Up to 4 days in an airtight container. Reheat in the microwave for 15 to 20 seconds to bring back that fresh-baked softness.
• Freezer: Up to 2 months, wrapped individually in plastic wrap and stored in a freezer bag. Thaw at room temp.
• The leftover lemon curd will keep in an airtight jar in the fridge for up to 2 weeks.

Tips and Tricks

• Make the lemon curd FIRST so it has time to chill while you do everything else.
• Bread flour gives the absolute BEST chewy bakery-style texture, but AP flour works in a pinch.
• Use a kitchen scale to weigh out equal dough portions for perfectly even baking.
• Press the indent in each bun DEEP enough to hold all that cream cheese and lemon curd without overflowing.
• Egg wash only the sides and exposed edges, never the filling area, for the prettiest golden brown finish.

FAQ

Can I use store-bought lemon curd?
Absolutely! You’ll need about 1/2 cup of high-quality store-bought lemon curd to skip the homemade step.

Can I make these ahead of time?
You can make the lemon curd and cream cheese filling up to 3 days ahead and keep them refrigerated. Bake the buns the day of for the freshest texture.

Can I use frozen blueberries?
Fresh are really best here since frozen will bleed into the dough. If you must use frozen, do not thaw and add them at the very last minute.

My dough isn’t rising. What happened?
Your yeast might be expired or your milk was too hot/cold. Yeast needs liquid around 110°F to activate (warm to the touch, not steaming).

Do I have to use bread flour?
No, all-purpose flour works! Bread flour gives a slightly chewier, more bakery-style texture, but the buns will still be incredible with AP.

What can I do with the leftover lemon curd?
SO many things. Spoon it on toast, swirl it into yogurt or oatmeal, drizzle over pancakes or ice cream, fold into whipped cream for a quick mousse, or eat it by the spoonful (no judgment).

Do you LOVE Blueberry Desserts?! Check Out MORE of my Favs:

Blueberry Lemon Cupcakes with Cream Cheese Frosting

Blueberry Cheesecake Oatmeal Cream Pies 

Blueberry Custard Crumble Buns (Bakery-Style with Cream Cheese Filling!)

Tag Me!

If you make these Lemon Blueberry Custard Crumble Buns, please please tag me @munchiesbymallory on Instagram and TikTok. These are pure sunshine in pastry form and I cannot wait to see your bakes pop up in my feed. Happy baking, friends!