Monday, July 14, 2008

Blueberry Crumble Buns

Blueberries are beginning to ripen in the fields on the farm next door. This recipe is a good way to use up the berries in your freezer. . .or the fresh ones that come your way.
When freshly baked they can be served without icing. . .but I couldn't resist a wee bit of cream cheese icing to finish them.


  • 2 tablespoons yeast
  • 1 teaspoon sugar
  • 1/2 cup lukewarm water

In a large bowl, put the yeast and sugar and add the warm water. Let stand until it poofs .. .about 10 minutes.

  • 1/2 cup of soft butter
  • 1 teaspoon salt
  • 2 tablespoons of instant potato flakes
  • 1 cup of hot water

In another small bowl, stir together the butter, salt, potato flakes and the hot water. Let this sit while the yeast poofs.

Add 1 egg to the butter and potato mixture. Then .. .add to the yeast.

Add 1 cup of flour at a time stirring well. Continue to add enough flour to make a soft dough. You will need about 4 - 5 cups of flour. Knead until the dough is smooth. Put the dough into a greased bowl and let rise. . covered until double. . about an hour.


  • 1 cup of large cut oatmeal
  • 1/2 cup of brown sugar
  • 1/4 cup flour
  • 1/4 cup melted butter

Combine the crumble mixture. In 2 9X13 pans. . .line with Parchment paper. Divide the crumble mixture between the two pans.

When the dough has finished rising. Roll it out to a rectangle 20 X 10. Spread a bit of butter on the dough and sprinkle with blueberries. I didn't measure how many blueberries, but I likely used about 2 cups. Next time I will lay the blueberries down a little heavier. . Roll up jelly roll style and mark the dough into 24 pieces and cut with a sharp serrated knife. Lay the rolls on top of your crumble.

Cover and let rise again about an hour or until nice and puffy and double.

Cream Cheese Icing. . .4 tablespoons cream cheese, 2 tablespoons soft butter. . .2 cups of icing sugar and enough cream to make a nice smooth icing. I add a 1/2 teaspoon of vanilla.

Preheat the oven to 325 F. I baked mine on Convection at 325 for 25 minutes on a lower but not the lowest rack. I wanted to make sure the crumble got nice and brown. It looks really nice, served with the crumble on top. . .a drizzle of icing and you are done. Wrap them well and freeze the same day if you can't eat them all.


  1. Oh I so wish I had one of those in my hand right now so I could eat it while I'm enjoying my coffee! Sigh....

  2. Oh my..this looks fantastic, Lovella. I had forgotten about these, my Mom used to make always was such a treat.
    Thanks for 'reviving' memories.
    I will be making these in the near future.
    Great photos..looks like I should be able to grab one right off the page!

  3. Oh, my these look so yummy.
    I think I will have to make those on a rainy day and make a blueberry crumble instead with ice-cream today.

  4. You sold me when I noticed the "crumble" part. I've never had on like this and I have to smile that someone else likes to guess how a coffee shop made something and try it out. Your pictures are amazing too!

  5. Yummy! So preatty and so tasty looking. Coffee and a good chat would go wonderful with these buns. Kathy

  6. I am new to this web page but i think it looks wonderful... the pictures and the diffrent recipes are wonderful for my up comming wedding!!


  7. I am new to this web page but i think it looks wonderful... the pictures and the diffrent recipes are wonderful for my up comming wedding!!


  8. I'm thinking I will be trying these later this morning. I don't have a Convection oven...guessing I can use the temp my cinnamon rolls bake at. My mouth is watering for the taste of blueberries.

  9. These were delicious. My teenage son really likes the addition of blueberries. (I actually used saskatoons.) I will be making these again.