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Blueberry Lemon Poppyseed Buns

Saura Kline
Lemon poppyseed buns filled with blueberry jam and a cream cheese blueberry glaze
Servings 14 buns



  • 2 1/4 tsp active dry yeast
  • 1 cup milk
  • 1/2 cup sugar
  • 6 Tbsp. butter, soft
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour
  • 1 Tbsp. lemon zest
  • 1 Tbsp. poppyseeds

Blueberry Jam

  • 2 clamshells fresh blueberries
  • 1/2 cup sugar
  • 1 tsp lemon zest
  • 1 Tbsp. lemon juice

Cream Cheese Icing

  • 1 cup cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 Tbsp. lemon zest
  • 1/2 tsp vanilla
  • 2 Tbsp. milk
  • 2 Tbsp. reserved blueberry jam


  • To make the jam, combine all ingredients in a small pot and cook down on medium low heat until thick and jammy, about 20 minutes. Transfer jam to a small bowl, and place some plastic wrap on the surface of the jam. Refrigerate until ready to use.
    To make the dough, first microwave the milk for 30-45seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up.

In a stand mixer fitted with a dough hook, combine flour, sugar, salt, lemon zest, and poppy seeds. Next, pour the yeast mixture in your mixing bowl. Mix for 2 minutes, add in eggs, then butter. Continue to mix until the dough comes together in a smooth ball, about 5-8 minutes. Transfer dough to a large greased bowl, cover with plastic wrap and let it proof until double in size, about 1-2 hours.

  • Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”.
    Spread blueberry jam over dough and leave ½” of the sides clean. Reserve 2 Tbsp. of blueberry jam to make icing. Next, starting from the bottom, roll as tightly as you can until it is all rolled up.
  • The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife. Cut off 11/2“ pieces, you should get around 12-14. Place them in 2 cake pans, or on a cookie sheet to proof again. Proof for 30-45 minutes minutes in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.
  • Preheat oven to 350 degrees F (176 degrees C). Bake for about 20-25 minutes, or until golden brown on the sides.
    While the rolls are baking, make the cream cheese icing.
    To make the icing, combine cream cheese and powdered sugar in a stand mixer fitted with a paddle attachment. Mix until smooth, scraping down sides as needed. Add in lemon zest, vanilla, milk, and reserved blueberry jam. Mix until smooth, and scrape down sides as needed.
    When the buns come out of the oven, spoon the cream cheese icing over while the buns are hot. Serve and enjoy!