Soft Blueberry Cream Buns with Pastry Cream Filling and Streusel Topping

There are buns, and then there are these buns. Chris from The Irish Baker Abroad has created something truly spectacular with these blueberry cream buns. Soft, pillowy enriched dough. Rich pastry cream filling. Fresh blueberries bursting with flavour. A buttery streusel crunch on top. Every single bite delivers something wonderful.

These buns take a little time and patience. But they are absolutely worth every minute. Once you master enriched dough, you will return to this recipe again and again. Chris describes them as “beautiful, delicious, soft, pillowy” — and that really is the perfect description.

What Makes These Blueberry Cream Buns So Special

These buns bring together three distinct elements that work beautifully together. First, the enriched dough — soft, buttery, and slightly sweet. Second, the pastry cream — silky, rich, and vanilla-scented. Third, the blueberries — fresh, tangy, and bursting with colour. The streusel topping ties everything together with a satisfying crunch.

The dough technique here uses a stand mixer for a long, thorough knead. This develops the gluten structure that gives the buns their soft, bouncy texture. The butter goes in gradually — this is the key to a proper enriched dough. Don’t rush it. Take the full 3–5 minutes to incorporate the butter properly.

If you love this kind of indulgent baking, do take a look at Chris’s chocolate brioche twists — another enriched dough recipe that produces spectacular results. Or treat yourself to his small-batch cinnamon rolls, which are perfect for a quiet weekend morning.

The Pastry Cream Filling

Pastry cream — or crème pâtissière — is the secret weapon in these buns. It is thick, silky, and deeply flavoured with vanilla. Chris has a dedicated pastry cream video on The Irish Baker Abroad YouTube channel. You only need a quarter of the full recipe for these buns.

Here is a simple pastry cream recipe to get you started. It makes enough for four batches of buns, so you can freeze the leftovers or use them in other recipes.

Pastry Cream Ingredients (full recipe)

• 500ml whole milk
• 4 egg yolks
• 100g caster sugar
• 40g cornflour
• 1 tsp vanilla extract

Pastry Cream Method

1. Heat milk in a saucepan until just simmering.
2. Whisk yolks, sugar, and cornflour together until pale.
3. Pour a ladleful of hot milk into the yolk mixture. Whisk constantly.
4. Pour the yolk mixture back into the saucepan.
5. Cook over medium heat, stirring constantly.
6. Stir until thick and bubbling. Remove from heat.
7. Stir in vanilla extract.
8. Press clingfilm directly onto the surface.
9. Cool completely before using.

For 8 buns, use a quarter of this recipe. The pastry cream should be completely cold before you pipe it into the buns.

Blueberry Cream Buns Recipe

The Dough

Makes 8 buns

• 150ml tepid milk (37°C)
• 1 tsp instant dry yeast
• 300g plain flour
• 2 tbsp sugar
• Pinch of salt
• 1 medium/large egg
• 75g butter (softened)

The Streusel Topping

Half the recipe is sufficient for 8 buns

• 60g plain flour
• 20g icing sugar
• 35g cold butter

You Will Also Need

• ¼ of the pastry cream recipe (see above)
• 150g fresh blueberries
• 1 egg (for egg wash)

Step-by-Step Method

Step 1: Make the Streusel

1. Combine flour, icing sugar, and cold butter in a bowl.
2. Rub the butter in with your fingertips.
3. Mix until the texture resembles coarse crumble.
4. Place the bowl in the fridge until needed.

Step 2: Make the Dough

1. Add milk, yeast, flour, sugar, salt, and egg to a stand mixer.
2. Mix on medium speed for 10 minutes.
3. Gradually add the softened butter.
4. Mix for a further 3–5 minutes until incorporated.
5. Knead until the dough is smooth and elastic.

Step 3: First Rise

1. Transfer the dough to a lightly greased bowl.
2. Cover with clingfilm or a damp tea towel.
3. Leave in a warm place.
4. Wait until the dough has doubled in size.

Step 4: Shape the Buns

1. Turn the dough out onto a lightly floured surface.
2. Divide into 8 equal pieces.
3. Shape each piece into a smooth, round ball.
4. Place on a baking tray lined with parchment paper.
5. Space them evenly apart.

Step 5: Second Rise

1. Cover with a tea towel.
2. Place the tray somewhere warm.
3. Leave until the buns have nearly doubled in size.

Step 6: Fill and Top

1. Preheat your oven to 180°C (conventional).
2. Brush each bun with beaten egg wash.
3. Press down the centre of each bun with your fingers.
4. Pipe or spoon a dollop of cold pastry cream into the indent.
5. Add fresh blueberries on top of the cream.
6. Scatter streusel generously over the top.

Step 7: Bake

1. Place the tray in the preheated oven.
2. Bake for 17 minutes.
3. Remove when golden brown.
4. Cool on the tray for 5 minutes before serving.

Tips for Success

Use fresh blueberries. Frozen blueberries release too much liquid during baking. Fresh berries hold their shape and give a better result.

Keep the butter cold for the streusel. Cold butter creates better, crumblier texture. Cut it into small cubes before rubbing it in.

Don’t rush the rises. Enriched dough takes longer to rise than plain bread dough. Be patient. The extra butter slows the yeast slightly.

Cool the pastry cream completely. Warm pastry cream will run and make the buns soggy. It must be fully chilled before you fill the buns.

Add the butter gradually. This is the most important tip. Adding all the butter at once prevents it from incorporating properly. Go slowly and let the mixer do the work.

Love baking with enriched dough? Try Chris’s Irish cream doughnuts — a similar technique with a glorious vanilla custard filling. His rhubarb and almond frangipane tart is also worth exploring if you enjoy pastry baking.

Watch Chris Make the Blueberry Cream Buns

Watching Chris work through this recipe makes it much easier to understand the dough technique. Pay particular attention to how he adds the butter and shapes the buns. The second rise is also well demonstrated in the video.

Frequently Asked Questions

Can I make the dough the night before?

Yes, absolutely. After the first rise, shape the buns and place them on the tray. Cover tightly with clingfilm and refrigerate overnight. The next morning, take them out and allow them to come to room temperature for 30–45 minutes before filling and baking. The slow, cold rise actually improves the flavour of enriched dough.

What type of blueberries should I use?

Use fresh blueberries for best results. Frozen blueberries release water when baked, which can make the cream filling watery and the buns soggy. If fresh blueberries are unavailable, thaw frozen berries first and pat them dry with kitchen paper before using.

Can I make these without a stand mixer?

You can, but it requires effort. Enriched doughs are sticky and take time to develop. If kneading by hand, expect to work the dough for 15–20 minutes. The butter incorporation step is trickier by hand — work it in slowly, stretching and folding. The dough should eventually become smooth and stop sticking to your hands.

How long do the buns keep?

These buns are best eaten on the day they are baked. The pastry cream filling softens the dough over time. If you must store them, keep them in an airtight container in the fridge for up to one day. Bring to room temperature before serving. Do not freeze baked buns with cream filling.

More from The Irish Baker Abroad

Chris from The Irish Baker Abroad is one of our favourite baking voices, bringing warmth, expertise, and a distinctly Irish sensibility to everything he makes. If you enjoyed this blueberry cream bun recipe, explore more of his baking on Love Ireland. His classic lemon drizzle cake is a reader favourite. The Guinness and Baileys chocolate cake is a showstopper for any occasion. And for a simpler weekend bake, his traditional Irish scones are ready in just 30 minutes.

Happy baking. ☘️

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