Blåbärbullar med vaniljkräm (Blueberry Buns with Vanilla Custard)
Blåbärbullar med vaniljkräm (Blueberry Buns with Vanilla Custard) are soft, fluffy, and filled with rich flavours. They are inspired by classic Swedish baking and perfect for a cosy fika (coffee break). Each bun is filled with smooth vanilla custard and sweet mashed blueberries. They are beautiful to look at and even better to eat.
What Makes These Buns Special?
Blåbärbullar med vaniljkräm buns are made from a sweet yeast dough that’s soft and buttery. The custard is creamy and rich, made from milk, cream, egg yolks, and vanilla. The blueberry filling is simple — just berries, sugar, and a little cornstarch to thicken — but adds a burst of fruitiness. When you put it all together, you get a soft bun with a creamy centre and sweet berry flavour in every bite.
Two Ways to Shape the Buns
One of the best things about these buns is that you can shape them in two different ways.
- Method 1 Rolled and Sliced Buns (for muffin tray): Roll the dough, spread the filling, roll it up like a log, and slice into round buns. These can be baked in muffin liners for a neat, café-style look.
- Method 2 Twisted Buns (knot-style) Fold the dough over the filling, cut it into strips, twist, and shape into knots. This method makes beautiful, rustic-looking buns with a pretty swirl of colour on top.
Both methods are fun to try, and you can choose your favourite based on the look or how much time you have.
Rolled and Sliced Buns (for muffin tray) vs. Twisted Buns (knot-style) – Same Dough, Different Charm!
Blueberries
Blueberries are small, round, and sweet-tart berries. They are full of flavour and rich in antioxidants. Blueberries are a popular choice in baking because they add both colour and taste.
You can use fresh or frozen blueberries in this recipe. Both work well. If you want a bright, vibrant purple-blue colour in your filling, try using wild blueberries. They are smaller than regular ones but have a stronger colour and taste. Wild blueberries also release more juice, which gives your buns a beautiful swirl of purple.
Regular blueberries still work well, but the colour may be lighter. No matter which type you choose, blueberries add a lovely fruitiness that pairs perfectly with vanilla custard.
I used regular blueberries because I couldn’t find wild ones. The buns still turned out delicious, but the colour was a bit lighter. If you can find wild blueberries, give them a try — they add a bold pop of colour and taste.
Great for Any Occasion
Blåbärbullar med vaniljkräm buns are perfect for many occasions. Serve them for breakfast, as an afternoon snack, or with coffee when friends visit. They’re great for picnics, brunches, or just a quiet day at home. Because they look and taste so special, they’re also lovely for birthdays, holidays, or as a homemade gift.
You can make the dough and custard ahead of time if needed. The buns also freeze well after baking, so you can always have some ready to enjoy later. Just warm them in the oven before serving for the best texture and flavour.
Simple Ingredients, Delicious Results
You don’t need any special ingredients to make these buns. Everything can be found in a regular grocery store. The recipe uses flour, butter, sugar, milk, eggs, yeast, and some flavourings like cardamom and vanilla. Fresh or frozen blueberries both work for the filling.
A Versatile Recipe
One of the best things about this recipe is how versatile it is. You can easily skip the vanilla custard and use only the blueberry filling if you prefer something fruitier and lighter. Or, for a richer treat, you can use just the vanilla custard without the blueberries. Both versions taste delicious and have their own charm. Feel free to adapt the filling based on your taste or what you have on hand.
Blåbärbullar med vaniljkräm (Blueberry Buns with Vanilla Custard)
Ingredients
For the dough
- 1 tbsp instant yeast 7g
- 500 g all-purpose flour
- 1 room temperature egg
- 250-270 ml lukewarm milk
- ½ tsp salt
- ½ tsp cardamom kernels ground
- ½ tsp vanilla sugar
- 125 g softened butter
- 90 g sugar
Vaniljkräm
- 125 ml whole milk
- 125 ml heavy cream or whole milk
- 65 g sugar
- 3 egg yolks
- 25 g cornstarch
- 25 g softened butter
- 1 vanilla pod or ½ tsp vanilla paste
Blueberry filling
- 250 g blueberries
- 2 tbsp sugar
- 1 tbsp corn starch
Egg wash
- 1 egg + 1 tbsp milk or water
Instructions
Make the Vanilla Custard (Vaniljkräm)
- You can do this in advance so it has time to cool.
- In a saucepan, heat milk and cream. Remove from heat.
- Note: If you don’t have heavy cream on hand, you can use 250 ml of whole milk instead. The custard will be slightly lighter in texture but still smooth and tasty. If using a vanilla pod, split and scrape it, then add both seeds and pod to the milk-cream mixture before heating.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk mixture into the yolks while whisking constantly.
- Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in butter until smooth.
- If using vanilla paste, stir it in at this stage for the best flavour.
- Cover with plastic wrap, touching the surface to prevent skin from forming and letting it cool completely.
- Refrigerate till use.
Prepare the Blueberry Filling
- In a small saucepan, combine blueberries, sugar, and cornstarch. Cook over medium heat.
- Gently mash the blueberries with the back of a spoon to release their juices.
- Cook over medium heat until the mixture thickens and bubbles.
- Let it cool completely before using.
Make the Dough
- In a large bowl or stand mixer, combine the flour and salt. Mix well before adding the rest of the ingredients.
- Add the sugar, vanilla sugar, ground cardamom kernels, instant yeast and egg. Mix to combine.
- With the mixer on low speed, gradually add lukewarm milk (start with 250 ml) until a soft dough begins to form. Add more milk if needed.
- Knead the dough on medium speed for about 5–7 minutes until it comes together.
- Add the softened butter in pieces, a little at a time, and continue kneading for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky.
- Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for about 1–1.5 hours, or until doubled in size.
Shape and fill the Buns
- Punch down the dough and turn it out onto a floured surface.
- After the dough has risen, divide it into two equal parts (approximately 510 g each). Shape each portion into a smooth ball.
Method 1: Rolled and Sliced Buns (for muffin tray)
- Take one portion of dough (keep the other covered to prevent drying out) and roll it into a rectangle on a lightly floured surface.
- Spread half of the cooled vanilla custard evenly over the dough.
- Spread half of the blueberry filling over the custard.
- Starting from the long side, roll the dough into a log. Pinch the seams and ends to seal.
- Cut the log into equal pieces.
- Place each piece into a muffin tray lined with paper liners, cut side up.
Method 2: Twisted Buns (knot-style)
- Take the second portion of the dough and roll it into a rectangle.
- Spread the remaining custard and blueberry filling evenly over the surface.
- Fold the dough in half along the long side to enclose the filling.
- Gently roll over the dough to even it out.
- Use a pizza cutter or sharp knife to cut the dough into strips, each about 1 cm wide.
- Take one strip, gently stretch it, and twist the ends in opposite directions to create a spiral.
- Wrap the twisted strip into a bun shape, tucking the end underneath.
- Repeat with all strips, shaping each into a neat knot.
- Place shaped buns on a parchment-lined baking sheet.
- Watch the video above to see how I am shaping each bun.
- Cover the filled buns lightly with a kitchen towel. Let rise for another 30–45 minutes.
- Preheat the oven to 200°C.
- Brush the buns with egg wash (1 egg + 1 tbsp milk or water), avoiding the filling.
- Bake for 15–20 minutes or until golden brown.
- Brush the buns with melted butter or sugar syrup.
- Let cool on a wire rack.
Frequently Asked Questions
Yes, frozen blueberries work well. No need to thaw them first—just cook them with the sugar and cornstarch as directed.
Yes. You can prepare the dough the day before and let it rise in the refrigerator overnight. Bring it to room temperature before shaping.
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slightly before serving for the best texture.
Absolutely. Freeze the baked (and cooled) buns in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm in the oven before serving.
Yes, you can use ready-made vanilla custard to save time, though homemade gives the best flavour and texture.
Only for the rolled version (Method 1). The twisted knot version (Method 2) bakes well on a lined baking tray.
Make sure to tuck the ends of the twisted buns firmly underneath when shaping, and allow them to proof properly so they hold their shape.
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