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Blueberry custard crumble bun with powdered sugar and coffee on a white plate.
platehacks

Blueberry Custard Crumble Buns

These Blueberry Custard Crumble Buns are a show-stopping breakfast or dessert featuring soft, pillowy buns filled with creamy vanilla custard, sweet blueberry jam, and topped with a buttery crumble. Each bite delivers layers of texture — fluffy dough, silky custard, bursting blueberries, and crunchy streusel. Perfect for weekend baking, brunch gatherings, or Easter morning, these buns are worth every minute.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 8 buns
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 2.25 tsp instant yeast (1 packet)
  • 0.5 tsp salt
  • 0.5 cup whole milk, warm
  • 0.25 cup unsalted butter, melted
  • 0.25 cup warm water
  • 1 large egg
  • 1 cup whole milk (for custard)
  • 2 large egg yolks
  • 0.25 cup granulated sugar (for custard)
  • 2 tbsp cornstarch
  • 1 cup fresh or frozen blueberries
  • 2 tbsp granulated sugar (for blueberry filling)
  • 1 tbsp lemon juice
  • 0.5 cup all-purpose flour (for crumble)
  • 0.25 cup granulated sugar (for crumble)
  • 0.25 cup unsalted butter, cold (for crumble)
  • 0.5 tsp cinnamon

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • large mixing bowl
  • Rolling Pin

Method
 

  1. In a saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, cover with plastic wrap (touch the surface), and refrigerate until cool.
  2. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until berries burst. Mix cornstarch with 1 tablespoon water, stir into blueberries, and cook for 1 minute until thickened. Cool completely.
  3. In a large bowl, whisk flour, sugar, yeast, and salt. Add warm milk, melted butter, warm water, and egg. Mix until a soft dough forms. Knead for 5-7 minutes until smooth. Let rise in a greased bowl for 1 hour until doubled.
  4. In a small bowl, mix flour, sugar, and cinnamon. Cut in cold butter until crumbly. Refrigerate until ready to use.
  5. Punch down dough. Roll into a 12x18 inch rectangle. Cut into 8-10 squares. Place a spoonful of custard and blueberry filling in the center of each square. Fold corners to the center and pinch to seal. Place in a greased 9x13 inch baking dish.
  6. Cover and let rise for 30-45 minutes until puffy.
  7. Preheat oven to 375°F (190°C). Sprinkle crumble topping over the buns. Bake for 20-25 minutes until golden brown.
  8. Let cool for 10 minutes. Dust with powdered sugar if desired. Serve warm.

Notes

Make custard and blueberry filling ahead and refrigerate overnight. Chill crumble topping before using for best texture. Do not overfill buns — about 1 tablespoon each filling. Seal buns well to prevent leaking during baking. Use a kitchen scale for precise dough measurements.