We came home from Michigan with about a gallon of wild blueberries this year, and I couldn’t wait to start baking with them! Those delicious blueberries shine in these Sourdough Finnish Blueberry Buns. These buns begin with my rich, moist sourdough pulla dough-review that recipe first when you’re planning how to time out your bake!
Why I Love This Recipe
When I first developed my sourdough pulla recipe, I was curious if it would work equally well formed into buns, and I’m happy to report that it absolutely does! These buns are rich, moist, flavorful, and super fluffy. In fact, in my first test run, my main issue was that they rose TOO high, dumping out all the blueberry filling onto the baking sheet. I solved that by making really deep, wide wells in the buns!
The cardamom in the dough is a warm spice that pairs perfectly with the blueberries for a not-too-sweet, absolutely delicious treat.
Tools & Equipment for Finnish Blueberry Buns
- Mixing bowls: a few, of varying sizes
- Kitchen scale
- Measuring cups & spoons
- Stand mixer with dough hook
- Liquid measuring cup
- Baking sheets
- Pastry brush for egg wash
- Bench scraper
Ingredients for Finnish Blueberry Buns
- Sourdough pulla dough, prepared up through bulk fermentation stage
- Egg, for egg wash
- Whole milk or cream, also for egg wash
- Cornstarch, to lightly thicken the filling
- Optional: pearl sugar for an extra garnish
At the end of the bulk fermentation stage, assess the dough for readiness. It should look risen, show a few bubbles, and be domed at the edges where the dough meets the bowl.
Prep two baking sheets by lining with parchment paper. Use your kitchen scale to measure out 24 pieces of dough, 50-55 grams each, and form each piece into a tight ball. Place the buns, pinched side down, onto the baking sheets, one dozen on each sheet.
Lightly cover the baking sheets with plastic and place on the counter. Leave on the counter to proof for 90 minutes. At the end of the proofing time, the buns should look puffy.
Preheat the oven to 400 degrees Farenheit. Whisk the egg and cream together for the egg wash.
Prep the blueberry filling: Place the blueberries, sugar, and cornstarch into a small mixing bowl and whisk together with a fork.
Press a deep, wide well down into the center of each bun. Use a pastry brush to brush the egg wash over each bun.
Fill each bun by placing a tablespoon (or more) of the filling into the center of each well.
If you want a little extra sweet garnish, sprinkle a little pearl sugar around the edges of the filling.
Bake for 18-23 minutes, until fragrant and golden brown. Let cool on the baking sheets for a few minutes, and then transfer to a cooling rack to cool completely.
You’ll definitely want to enjoy these fresh! If you can’t get through all two dozen right away, they freeze well, too. Reheat by placing in a 350 degree oven for 5-10 minutes.
- 1 recipe sourdough pulla
- For egg wash:
- 1 egg
- 1 Tbsp cream or whole milk
- For blueberry filling:
- 2 cups fresh or frozen blueberries
- 1 Tbsp cornstarch
- 1/4 cup granulated sugar
- Pearl sugar (optional) for garnish
- Begin with 1 recipe sourdough pulla, through the bulk fermentation stage.
- When bulk fermentation is complete, prep two baking sheets by lining with parchment paper. Lightly flour a clean work surface.
- Form the dough into balls: measure out 24 pieces of dough, 50-55 grams each. Form each piece into a tight ball and place, pinched side down, on the prepared baking sheets.
- Cover the baking sheets lightly with plastic and leave on the counter to proof for 90 minutes. At the end of proofing buns should be noticeably puffy.
- Preheat oven to 400 degrees Farenheit.
- Prep the egg wash by whisking the egg and milk or cream together in a small bowl.
- Prep the blueberry filling by placing the blueberries, sugar and cornstarch in a small mixing bowl and whisking together.
- Press a deep well into the center of each bun. You can use your fingers or the bottom of a cup. I like to make a fairly large, deep well, as these will rise quite a bit during baking.
- Brush the egg wash over each bun.
- Fill each bun by placing 1 Tbsp of the blueberry filling in the center of the well.
- If you want, you can sprinkle a little pearl sugar around the edge of the blueberry filling.
- Place the baking sheets in the oven and bake for 18-23 minutes, until golden brown and fragrant.
- Allow to cool for a few minutes on the baking sheet before removing to a cooling rack.
- Enjoy! These are best fresh, or they freeze well.
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How did they turn out? Let me know in the comments!
I’d love to see your creations- if you share on Instagram, tag me @sisuhomemaker.