Brighten your baking routine with these Blueberry Lemon Hot Cross Buns, a fresh twist on the classic spiced spring favorite. Fold dried blueberries and vibrant lemon zest into a soft, enriched dough to create buns that are tender, fragrant, and lightly sweet. Finish each bun with the traditional cross and a simple lemon glaze for a bakery-style look and flavor that feels special enough for Easter brunch but easy enough to enjoy all season long.
Recipe at a glance
- Recipe: Blueberry Lemon Hot Cross Buns
- Makes: 12 buns
- Total Time: 2h30min
- Difficulty: Medium
- Key Ingredients: All Purpose Flour, Dried Blueberries, Lemons
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Ingredients
Find below the list of ingredients I used to make my Blueberry Lemon Hot Cross Buns.
- All Purpose Flour
- Instant Yeast
- Granulated Sugar
- Salt
- Cinnamon
- Lemon Zest and Juice
- Milk
- Unsalted Butter
- Large Eggs
- Dried Blueberries
- Canola Oil
- Powdered Sugar
See recipe card for quantities.
How to make the Hot Cross Buns Dough
- Combine in a small bowl, the warm milk, 1 tablespoon of the sugar, and the yeast. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy. This confirms the yeast is active and ready to use
- Use a stand mixer equipped with a dough hook to make the dough. Add to it; the flour, remainder of the sugar, salt, cinnamon, lemon zest, and dried blueberries. Mix to combine.
- Add to the dry ingredients, the eggs, melted butter, and foamed yeast mixture. Mix and knead the dough for 5-8 minutes until smooth and elastic.
- Place the ball of dough in a lightly greased bowl. Cover with plastic wrap and let it proof for an hour, or until it doubles in size.
Shape and Bake the buns
- Divide dough into 12 equal portions and shape into smooth balls.
- Place in a parchment-lined 9×13-inch pan. Cover and let rise 30–45 minutes, until puffy.
- Make the paste for the cross by whisking in a small bowl, the flour, canola oil, and water until a loose but thick paste forms. Transfer to a small piping bag (or zip-top bag).
- Bake at 375°F (190°C) for 20–22 minutes, until golden brown. Remove from the oven and let them cool until warm.
Make the lemon glaze by whisking together the icing sugar and lemon juice until smooth. Brush lightly over warm buns for shine and flavor. Let the buns cool completely before enjoying.
Storing the hot cross buns
Let the Blueberry Lemon Hot Cross Buns cool completely before storing them to keep their soft texture intact. Store the buns in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days for longer freshness. Warm individual buns briefly in the microwave or oven before serving to restore their softness and bring out the lemon and blueberry flavors. Freeze the buns in a freezer-safe container for up to 2 months, then thaw at room temperature and reheat gently before enjoying.
You may also like
Try Cheddar Chive Hot Cross Buns for a savory variation on the classic bun format, perfect if you enjoy baking enriched dough recipes like these Blueberry Lemon Hot Cross Buns. Bake a batch of Cottage Cheese Blueberry Muffins or Blueberry Corn Muffins for more easy ways to highlight blueberries in soft, breakfast-friendly treats with a similar cozy feel. Sprinkle Blueberry Flax Granola over yogurt or serve it alongside brunch for another delicious way to use dried blueberries with bright flavor and texture. Add Spinach Banana Muffins to your baking rotation when you’re looking for another make-ahead option that fits naturally into the same breakfast and brunch spread as these citrusy, berry-filled buns.
Recipe
Blueberry Lemon Hot Cross Buns
Equipment
- 9"x13" Baking Dish
Ingredients
For the Dough
- 1 cup Warm Milk (105–110°F / 40–43°C)
- 2¼ teaspoon Active Dry Yeast
- ¼ cup Granulated Sugar divided
- 3½ cups All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 tablespoon Lemon Zest
- 2 large Eggs
- ¼ cup Unsalted Butter melted
- 1 cup Dried Blueberries
For the Crosses
- ¼ cup All Purpose Flour
- 3½ tablespoon Water
- ½ tablespoon Canola Oil
For the Lemon Glaze
- ¾ cup Icing Sugar
- 1-2 tablespoon Lemon Juice
Instructions
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5–10 minutes until foamy.
- Combine in the bowl of a stand mixer, the flour, remaining sugar, salt, cinnamon, lemon zest, and dried blueberries. Mix to combine. Add the eggs, melted butter, and foamed yeast mixture. Mix until a soft dough forms. Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise until doubled in size, about 1–1½ hours.
- Divide dough into 12 equal pieces. Shape into smooth balls and place in a parchment-lined 9×13-inch baking dish. Cover and let rise again for 45–60 minutes until puffy.
- For the crosses, mix flour, oil, and water to form a thick paste. Transfer to a piping bag and pipe crosses over each bun.
- Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
- For the icing, whisk icing sugar with lemon juice until smooth. Brush or drizzle over warm buns. Let the icing set before serving.
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