Polish Blueberry Buns

Polish Blueberry Buns

I grew up eating these blueberry buns. Polish bakeries make these buns now year round, however, when I was a child, these were the best in the summer when blueberries were in season. I always made it my business to go to the store early in the morning to get them still hot. And not all of them were created equal. Some were stingy with the blueberry filling. The best blueberry buns were the ones that were filled heavily with blueberries. Yes, blueberries, not some jam or preserves.

You may wonder why I included them here? These blueberry buns are fairly low in calories. Each bun has about 190 calories and 5 grams of protein. And that’s without changing anything about the original recipe. Polish desserts are just low in sugar and this yeast dough doe snot have much butter in it either. It is just a great, comfort dessert that is also very easy to make.

These Polish blueberry buns take some time to make because they are made out of yeast dough. So it will need time for rising. I can promise you it is worth the wait!

Make sure you see this Polish Blueberry Buns video for video instructions:

How many calories in these Polish blueberry buns?

Overall, yeast dough tends to be on lower calorie side, mainly because it is low in sugar and low in fat. This recipe yields 10 buns and each has 190 calories and 5 grams of protein. That includes the blueberry filling.

blueberry buns

Why are my yeast buns dry?

Too much flour makes yeast dough dry and very dense. Measuring flour may be tricky depending if you measure it by cups or by weight. If you pack flour too much in a cup you may end up with too much flour.

Can I use different fruit for yeast buns?

I made these buns with many different types of fruit from apples (I made the apples the same way as in this recipe), strawberries, blackberries, raspberries all the way to jams and preserves. All of them work well.

blueberry buns

How much should dough rise with yeast?

The yeast dough should double in size while rising. Depending on the outside temperature time will vary. I live in a warm and humid climate and I noticed my rise time is way less than the recipes call for. Therefore, keep an eye on the dough and assess by looking at the volume – if it doubled in size the dough is ready. Make sure you keep the dough in a warm place as yeast dough loves warm temperature.

blueberry buns

Polish Blueberry Buns

These buns are made with yeast dough and stuffed with fresh blueberries. You can add some sugar to the blueberries for extra sweetness as the dough is not that sweet. These blueberry buns are low in calories and make a great dessert, or even breakfast.
Prep Time 1 hour 50 minutes
Cook Time 17 minutes
Course Breakfast, Dessert
Cuisine Polish
Servings 10
Calories 190 kcal


  • Electric mixer like Kitchen Aid equipped with hook attachment


  • 350 g all purpose flour
  • 4 tbs sugar
  • 1 large egg
  • 20 g melted and cooled to room temperature butter
  • 160 g room temperature milk or a bit warmer
  • 7 g dry yeast
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • 7 oz fresh blueberries or more 200 g


  • Melt butter
    melt butter
  • Bring milk to room temperature or slightly higher (about 115 F)
  • Mix milk and butter together
    butter with milk
  • In a mixer bowl combine flour, sugar, salt and dry yeast
    mix dry ingredients
  • Add vanilla extract and egg
    add egg
  • Add milk and butter
    add milk and butter to dry ingredients
  • Using electric stand up mixed with hook attachment knead the dough for about 10 minutes on medium speed. If you do not have a mixed you can knead by hand. The dough is ready when it is smooth to touch and doesn't stick much to your hand.
    knead the dough until smooth
  • Cover with a clean towel and place it in a warm area, let it rise until dough doubles in size. Time will vary depending on your climate. It took me an hour.
    let dough rise
  • Risen dough
    dough doubled in size
  • punch the dough and spread it on well floured surface. Roll it to about an inch thickness
    roll dough
  • Divide into 10 pieces (as even as you possibly can)
    divide dough
  • Prepare blueberries and sugar. I used 0.7 oz of blueberries and ¼ tsp of sugar per bun. You can fill as much as you can fit and adjust the sugar to your preferences
    Fill buns
  • Start closing the bun by bringing corners in
    close the bun
  • Add next 2 corners
    close the buns
  • Continue pinching the sides to glue all holes together
    glue bun
  • Continue pinching until all well sealed
    pinch dough together
  • Roll into a ball
    roll into a ball
  • Place all buns onto baking sheet
    blueberry buns
  • Cover with a clean towel and let it rise for 40 minutes
    cover with towel
  • Brush with egg wash
    egg wash
  • Bake at 350F for 17-18 minutes. Baking time may vary depending on your oven.
    bake at 350F
  • Prepare a glaze by combining lemon juice (or water) and powdered sugar
    lemon glaze
  • Brush freshly baked buns with glaze
  • Sprinkle with powdered sugar if desired
    powdered sugar
Keyword blueberry buns, polish blueberry buns, sweet buns, yeast buns

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