Blueberry and Raspberry Jam Crumble Buns

Name: Blueberry and Raspberry Jam Crumble Buns
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 23 min
Yield: 8 brioche buns
Cuisine: International
Ingredients: ¾ cup whole milk, warm; 2¼ tsp instant yeast; ¼ cup granulated sugar; 1 large egg; 2¾ cups all-purpose flour; ½ tsp salt; 4 tbsp unsalted butter, softened; 1 tsp vanilla powder; 8 oz cream cheese, softened; ⅓ cup powdered sugar; 1 tbsp heavy cream; ½ tsp lemon zest (optional); Raspberry jam; Fresh blueberries; 1 cup all-purpose flour; ½ cup light brown sugar; ⅓ cup granulated sugar; ½ tsp ground cinnamon; Pinch of salt; 8 tbsp butter, melted room temperature; 1 large egg; 1 tbsp milk

These soft, homemade brioche buns are filled with a creamy vanilla cream cheese filling, raspberry jam, and fresh blueberries. Each bun is topped with a buttery streusel crumble and baked until lightly golden. A lovely treat for breakfast, brunch, or something sweet with coffee!

18-23 minutesMakes 8 brioche buns

InternationalOctober 23, 2026

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The recipe

Blueberry and Raspberry Jam Crumble Buns

Prep: 30 minutes
Cook: 1 hour 30 minutes - 2 hours
Total: 18-23 minutes
Serves: 8 brioche buns

Ingredients

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For the Brioche Dough:

For the Cream Cheese Filling:

For the Berry Topping:

For the Streusel Crumble:

For the Egg Wash:

Method

In a large mixing bowl, combine the warm milk, instant yeast, and granulated sugar. Stir gently and let sit for 5 minutes. Add the egg and vanilla powder, followed by the flour and salt. Mix until a dough begins to form. Gradually incorporate the softened butter, kneading for approximately 10–15 minutes until the dough becomes smooth, soft, and elastic.
Shape the dough into a ball and transfer it to a lightly greased bowl. Cover and allow it to rise in a warm place for approximately 1–1½ hours, or until doubled in size.
In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the heavy cream to achieve a spreadable consistency. Mix in the lemon zest, if using. Refrigerate until ready to assemble.
Combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the melted butter and work it into the dry ingredients using a fork until coarse crumbs form. Refrigerate until needed.
Once the dough has risen, gently release the air and divide it into 8 equal portions. Roll each portion into a smooth ball and arrange on a parchment-lined baking sheet, leaving space between them. Cover loosely and allow the buns to rise for another 30–45 minutes, until noticeably puffy.
Using the bottom of a lightly floured measuring cup or drinking glass, approximately 2–2½ inches wide, firmly press an indentation into the center of each bun. Add approximately 1 tablespoon of cream cheese filling to each indentation, followed by 1 teaspoon of raspberry jam. Gently swirl the jam into the cream cheese, then arrange 10-12 fresh blueberries on top.
Whisk together the egg and milk. Lightly brush the exposed edges of each bun with the egg wash.
Sprinkle 1–2 teaspoons of streusel crumble over each bun.
Preheat the oven to 350°F (175°C). Bake on the middle rack for approximately 18–23 minutes, or until the brioche is golden brown, cooked through, and the cream cheese filling appears set.
Allow the buns to cool for 10–15 minutes before lightly dusting with powdered sugar, if desired.
Enjoy!

Dilruba’s tips

Brioche dough should feel soft and elastic. Avoid adding too much flour, as this can make the buns dense.
Press the centers firmly enough to hold the cream cheese filling and berries without overflowing.
Avoid adding too much heavy cream so the cream cheese holds its shape while baking.
Dry the blueberries thoroughly after washing to prevent excess moisture.
Keep the crumble refrigerated until ready to use so the butter stays cold and the topping maintains its crumbly texture.