The exact recipe for Blueberry Crumb Buns that I sold daily in my bakery
There was never a day without piles of Crumb Buns freshly made each morning.
The only question was: “Original or Blueberry?” I’ll let you decide which way is best, but I’ll give you a clue
The blueberry ones always sold out!
Blueberry Crumb Buns are not to be confused with crumb cake which is slightly different
Made with an actual yeast bun rather than cake
These thick, buttery, crumb topped, fluffy buns of joy also have a layer of blueberry filling running through the middle!
You can of course substitute any fruit filling if Blueberry is not your favorite fruit.
I’ve made Apple, Cherry and even Pumpkin Filled Buns!
Today I am using canned blueberry pie and pastry filling because I am lazy
But of course you can make your own fruit compote just the same!
The only warning I have for you when using the fruit is: “Don’t be tempted to use too much!”
I have been heavy handed with the fruit layer several times and I’ve regretted it each and every time!|
Too much fruit filling will prevent proper baking and you will have raw dough! Not good at all!
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Notes for Success:
You will notice the streusel topping recipe contains cake flour and I know that some people have trouble knowing what that is or even finding it in the store
Cake flour is a softer wheat flour that has less protein and gluten forming ability than plain or all purpose flour and it will absorb much less liquid than those formerly named flours
So I like to use it here to ensure a softer crumble topping
Alternatively you can use all plain or all purpose flour but remove ¼ cup (30g) from the total listed below in the Streusel Topping section on the recipe
This recipe for Blueberry Crumb Buns works best in a 9″ x 13″ pan
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE BLUEBERRY CRUMB BUNS!
Blueberry Crumb Buns
Another bakery copy cat! The authentic Blueberry Crumb Nuns just like how I sold them in my bakery! Yeast bun piled with buttery crumbly streusel!
Ingredients
For the Bun Dough:
- 1½ teaspoon Dry Yeast 10g
- ¾ cup Plant Milk 210ml
- ¼ cup Granulated Sugar 50g
- 4 Tbs Vegan Butter 84g
- 1 teaspoon Salt 6g
- 2½ cup All Purpose Flour 315g
For the Streusel Topping:
- ¾ cup Light Brown Sugar 150g
- 1 cup Granulated Sugar 200g
- ½ teaspoon Salt ½ teaspoon 3g
- ½ teaspoon Ground Cinnamon
- 24 Tbs Vegan Butter 340g
- 3¼ cup Cake Flour 390g *see notes
For the fruit Filling:
- 1 cup blueberry pie filling *canned is fine
Instructions
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Prepare a 9″ X 13″ pan with pan grease, but do not use a parchment paper liner
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If you are using regular dry yeast you will have to add it to the warm milk with a pinch of sugar & let stand for 5-10 minutes until frothy, otherwise for Instant Yeast add it straight to the flour & other ingredients
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After 5 minutes it should be frothy and that proves it is alive and working, so you can proceed to mix the recipe
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Combine all of the ingredients together in the work bowl of your stand mixer with the dough hook attachment& mix for 2 minutes on low speed. Stop the mixer to scrape the bottom & sides of the bowl to help the dough incorporate evenly.
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If the dough looks particularly sticky you can add another tablespoon or 2 of flour *see video
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Place the dough into a lightly oiled bowl cover & allow to rest for about 1 hour at room temperature or until almost doubled in size
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Prepare the streusel topping by creaming the cold butter with both sugars. Add the cinnamon, salt and flour and mix just until combined and keep in the refrigerator until needed.Turn the streusel out onto a parchment lined sheet pan & break up any large chunks spreading it over the pan, then refrigerate until needed
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After 1 hour of resting the dough,begin preheating your oven to 375° F. *I also like to use a pizza stone for baking crumb buns to make sure the bottom dough gets sufficiently baked! So if you have one, Great! Use it & you will preheat the oven with the stone in place
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Remove the dough from the oiled bowl onto a lightly floured work surface and gently press the dough to release the gasses and and shape into a rectangle shape the size of your pan (9″ X 13″)
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Place the dough into the pan & dock the dough with a fork to allow stream to escape while baking
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Next spread the dough with blueberry fruit filling
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Now cover the entire bun/blueberry with streusel topping but do not use too much pressure to push the streusel into the pan, but rather use a fluffing motion and gently spread the streusel around the dough covering the entire dough
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Bake on the center rack preferably on top of the pizza stone in a preheated 375°F oven for 15 minutes, then turn the oven down to 325°F & bake for another 35 to 45 minutes or until the streusel is no longer doughy. (You can check this simply by moving a larger piece of streusel to the side with a fork or spatula to see if the center is still raw)
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Cool to warm before serving, cut into desired portions & sprinkle powdered sugar over the top of the buns.
Video
Notes
Storage Like any yeast pastry these blueberry crumb buns are best served the day they are made, but you can wrap them tightly to keep them fresh for up to 4 days at room temperature.
They will tend to dry out after a couple days, so I heat them wrapped in a damp paper towel in the microwave to make them slightly more moist to re-serve
