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Blueberry Custard Crumble Buns

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

These Blueberry Custard Crumble Buns are soft, fluffy, bakery-style buns filled with vanilla cream cheese custard, blueberry jam, and topped with a buttery cinnamon crumble. Made with fresh blueberries and a homemade yeasted dough, they’re the perfect summer treat!
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Recipe Type: Breakfast, Dessert
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 6 buns

Ingredients

For the Dough

  • ¾ cup whole milk, warmed to 100–110°F
  • 2 tsp active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 ½ cups bread flour or all-purpose flour
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter, room temperature

For the Custard Filling

  • 8 oz cream cheese, room temperature
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

For the Blueberry Topping

  • ¼ cup blueberry jam store – bought or made by simmering blueberries + granulated sugar
  • 1 cup fresh blueberries

Egg Wash

  • 1 egg, beaten

For the Crumble Topping

  • 3 tbsp unsalted butter, melted
  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • 1 tsp ground cinnamon

Finishing Touch

  • 1 tbsp Powdered sugar for dusting

Instructions

  • Activate the Yeast: Heat the milk to 100–110°F and pour it into a mixing bowl. Stir in the yeast and let sit for 5–10 minutes until bubbly and foamy.
  • Mix the Dough: Add the sugar and egg to the milk-yeast mixture and whisk until combined. Stir in the flour and salt. Begin kneading by hand or with a dough hook for 3–5 minutes.
  • 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.
  • Rise: Transfer the dough to a greased bowl, cover with a towel, and let rise in a warm spot for 1–2 hours, or until doubled in size.
  • Shape the Buns: Punch down the dough and divide into 6 equal portions. Shape into balls and flatten each into a 6-inch round. Place on a parchment-lined baking sheet with space between each bun.
  • Prepare Custard Filling: Beat the cream cheese until smooth. Add in the vanilla and cream and mix for 1 minute. Gradually beat in the powdered sugar until fluffy. Transfer to a piping bag.
  • Add Egg Wash & Fill: Brush each dough round with egg wash. Use the back of a spoon or measuring cup to make a shallow indent in the center of each bun. Pipe a generous swirl of custard into each indent.
  • Add Blueberries & Jam: Spoon a small amount of blueberry jam over the custard. Top with a few fresh blueberries.
  • Make the Crumble: Mix melted butter, flour, brown sugar, and cinnamon until crumbly. Sprinkle generously over the filled buns.
  • Bake:Preheat oven to 375°F. Bake for 20–25 minutes until the buns are puffed, golden, and the custard is just set.
  • Cool & Dust:Let the buns rest for 10 minutes to allow the custard to set. Dust lightly with powdered sugar before serving.

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