{"id":520,"date":"2025-06-03T04:27:28","date_gmt":"2025-06-03T04:27:28","guid":{"rendered":"https:\/\/thebutteredbliss.com\/?p=520"},"modified":"2025-07-18T01:21:40","modified_gmt":"2025-07-18T01:21:40","slug":"blueberry-custard-buns-with-blueberry-drizzle-soft-creamy-beautifully-juicy","status":"publish","type":"post","link":"https:\/\/thebutteredbliss.com\/?p=520","title":{"rendered":"Blueberry Custard Buns with Blueberry Drizzle: Soft, Creamy & Beautifully Juicy"},"content":{"rendered":"\n

Some pastries are subtle. These Blueberry Custard Buns<\/strong> are not. They\u2019re 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\u2014basically everything you\u2019d want in a bakery treat.<\/p>\n\n\n\n

Whether you\u2019re 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.<\/p>\n\n\n\n

What Are Blueberry Custard Buns?<\/h2>\n\n\n\n

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\u2014smooth, 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.<\/p>\n\n\n\n

Ingredients You\u2019ll Need<\/h2>\n\n\n\n

For the dough:<\/h3>\n\n\n\n

\u2013 2\u00bc tsp active dry yeast (1 packet)
\u2013 \u00be cup warm milk (about 110\u00b0F)
\u2013 \u00bc cup granulated sugar
\u2013 1 large egg + 1 egg yolk
\u2013 \u00bc cup unsalted butter, melted
\u2013 2\u00be to 3 cups all-purpose flour
\u2013 \u00bd tsp salt<\/p>\n\n\n\n

For the custard filling:<\/h3>\n\n\n\n

\u2013 1 cup milk
\u2013 2 tbsp cornstarch
\u2013 \u00bc cup granulated sugar
\u2013 2 egg yolks
\u2013 1 tsp vanilla extract
\u2013 1 tbsp unsalted butter<\/p>\n\n\n\n

For the blueberry topping:<\/h3>\n\n\n\n

\u2013 \u00bd cup fresh or frozen blueberries
\u2013 1 tbsp sugar
\u2013 \u00bd tsp lemon juice
\u2013 1 tsp cornstarch + 1 tsp water (mixed into a slurry)<\/p>\n\n\n\n

For the drizzle:<\/h3>\n\n\n\n

\u2013 Leftover blueberry syrup (above)
\u2013 Optional: powdered sugar mixed with a bit of milk for extra layering<\/p>\n\n\n\n

Make the Dough<\/h2>\n\n\n\n

In a large mixing bowl, dissolve yeast in warm milk with 1 tbsp of sugar. Let it bloom for 5\u201310 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\u201310 minutes, until smooth and elastic.<\/p>\n\n\n\n

Cover and let rise in a warm place for 1 hour, or until doubled in size.<\/p>\n\n\n\n

Prepare the Custard<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Make the Blueberry Drizzle<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Shape the Buns<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Spoon cooled custard into the center of each. Top with 5\u20136 blueberries each. Cover loosely and let rise again for 25\u201330 minutes.<\/p>\n\n\n\n

Bake Until Golden<\/h2>\n\n\n\n

Preheat the oven to 350\u00b0F (175\u00b0C). Brush the edges of the buns with egg wash and bake for 15\u201318 minutes, or until golden brown. Let cool slightly before drizzling with blueberry sauce.<\/p>\n\n\n\n

Serving Tips<\/h2>\n\n\n\n

Serve warm or at room temperature. These buns are best the day they\u2019re made, but they\u2019ll keep in the fridge for 2\u20133 days. Reheat gently in the microwave or oven to revive the softness.<\/p>\n\n\n\n

Pair with iced coffee, lavender tea, or a chilled glass of milk for the ultimate treat-yourself moment.<\/p>\n\n\n\n

Final Thoughts<\/h2>\n\n\n\n

Blueberry Custard Buns are everything a pastry should be\u2014soft, 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\u2019re baking for a brunch crowd or simply trying to impress your future self, these buns make it clear: homemade is always worth it.<\/p>\n\n\n\n

\n

Stick around\u2014every visit tastes better than the last at The Buttered Bliss.<\/p>\n<\/blockquote>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Some pastries are subtle. These Blueberry Custard Buns are not. They\u2019re 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\u2014basically everything you\u2019d want in a […]<\/p>\n","protected":false},"author":1,"featured_media":521,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-recipes"],"_links":{"self":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=520"}],"version-history":[{"count":1,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/520\/revisions"}],"predecessor-version":[{"id":522,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/520\/revisions\/522"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/media\/521"}],"wp:attachment":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}