Blueberry Custard Buns with Blueberry Drizzle: Soft, Creamy & Beautifully Juicy

Some pastries are subtle. These Blueberry Custard Buns are not. They’re soft, golden pillows of dough filled with velvety vanilla custard, topped with fresh blueberries, and finished with a bold, glossy blueberry drizzle that melts into every fold. Each bite hits the perfect balance of sweet, creamy, fruity, and fluffy—basically everything you’d want in a bakery treat.

Whether you’re serving them warm for brunch, boxing them up for a special gift, or saving one for a midnight snack, these buns are a showstopper in both flavor and presentation.

What Are Blueberry Custard Buns?

Think of them as the lovechild of a Danish and a brioche roll. The base is a slightly sweet, soft yeast dough with a rich eggy texture. At the center? A generous scoop of pastry cream—smooth, creamy, and gently infused with vanilla. Then comes the crown: fresh, plump blueberries and a decadent drizzle of blueberry syrup that makes each bun look like a bakery display window come to life.

Ingredients You’ll Need

For the dough:

– 2¼ tsp active dry yeast (1 packet)
– ¾ cup warm milk (about 110°F)
– ¼ cup granulated sugar
– 1 large egg + 1 egg yolk
– ¼ cup unsalted butter, melted
– 2¾ to 3 cups all-purpose flour
– ½ tsp salt

For the custard filling:

– 1 cup milk
– 2 tbsp cornstarch
– ¼ cup granulated sugar
– 2 egg yolks
– 1 tsp vanilla extract
– 1 tbsp unsalted butter

For the blueberry topping:

– ½ cup fresh or frozen blueberries
– 1 tbsp sugar
– ½ tsp lemon juice
– 1 tsp cornstarch + 1 tsp water (mixed into a slurry)

For the drizzle:

– Leftover blueberry syrup (above)
– Optional: powdered sugar mixed with a bit of milk for extra layering

Make the Dough

In a large mixing bowl, dissolve yeast in warm milk with 1 tbsp of sugar. Let it bloom for 5–10 minutes until foamy. Mix in the remaining sugar, egg, yolk, and melted butter. Add flour and salt and knead (by hand or with a mixer) for 8–10 minutes, until smooth and elastic.

Cover and let rise in a warm place for 1 hour, or until doubled in size.

Prepare the Custard

While the dough rises, heat the milk in a saucepan until steaming. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly pour hot milk into the egg mixture while whisking. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Stir in vanilla and butter. Let cool completely in the fridge.

Make the Blueberry Drizzle

In a small saucepan, cook blueberries, sugar, and lemon juice over medium heat until berries start to burst. Add the cornstarch slurry and simmer until thick and glossy. Let cool slightly.

Shape the Buns

Once the dough has risen, punch it down and divide into 8 equal portions. Roll each into a ball and place on a lined baking sheet. Flatten slightly and use the back of a spoon or fingers to press an indent in the center of each bun.

Spoon cooled custard into the center of each. Top with 5–6 blueberries each. Cover loosely and let rise again for 25–30 minutes.

Bake Until Golden

Preheat the oven to 350°F (175°C). Brush the edges of the buns with egg wash and bake for 15–18 minutes, or until golden brown. Let cool slightly before drizzling with blueberry sauce.

Serving Tips

Serve warm or at room temperature. These buns are best the day they’re made, but they’ll keep in the fridge for 2–3 days. Reheat gently in the microwave or oven to revive the softness.

Pair with iced coffee, lavender tea, or a chilled glass of milk for the ultimate treat-yourself moment.

Final Thoughts

Blueberry Custard Buns are everything a pastry should be—soft, rich, fruity, and pretty enough to make someone gasp when you bring them to the table. That creamy custard center paired with the juicy blueberry topping and sticky-sweet drizzle? Unmatched. Whether you’re baking for a brunch crowd or simply trying to impress your future self, these buns make it clear: homemade is always worth it.

Stick around—every visit tastes better than the last at The Buttered Bliss.