Blueberry Buns with Lemon Glaze (Jagodzianki) are sweet Polish yeast buns filled with blueberries. Perfect for indulgent breakfast, as a snack or picnic offering!
I absolutely adore blueberry lemon flavour combination. My Blueberry Scones with Lemon Glaze are a step up from traditional English scones and are oh so delicious.
I haven’t really blogged many Polish recipes since I started Jo’s Kitchen Larder but today’s recipe is one of them and it is a gem! Blueberry Buns with Lemon Glaze, called Jagodzianki in Polish are well known and truly loved treat.
Funnily enough I cannot say it’s something I grew up eating a lot of as my mum (despite being fabulous cook and baker) never really got on with any bakes involving yeast. I hope she won’t mind me saying that lol. I did manage to get my greedy paw on occasional blueberry bun though thanks to local bakeries! Sweet, enriched dough filled with fresh blueberries and finished off with tangy lemon glaze. So delicious!
Traditionally they used to be made with Polish wild blueberries which tend to be smaller and I also remember them as slightly sweeter than the ones we buy in the UK but I’ve been using the ones I can get here.
I have been making my own Blueberry Buns with Lemon Glaze for good few years now, trying out different recipes, tweaking them and this one is the one that I stuck with and use all the time now. It’s definitely not a quick bake with all the kneading, double proving, filling and shaping but I promise you it is so worth the effort!
Why are these Blueberry Buns with Lemon Glaze (Jagodzianki) so great? Serving, storing & freezing suggestions.
These buns are perfect as weekend breakfast treat or part of afternoon tea. They are super portable so can be taken to picnics and are loved by everybody so won’t hang around for long. I will have one still warm without the glaze every single time (cook’s perk) to check for quality of the bake of course.
They are absolutely the best on the day you bake them but will also taste good the following day. You can also warm them up in the oven or a microwave. This recipe yields 16 buns so it’s best to make them when you know you will have mouths to feed but you can also freeze these little guys (without the glaze) and defrost them on the kitchen counter as and when you want them. Warm them up in the oven or a microwave, glaze or sprinkle with icing sugar and enjoy!
Can I use frozen blueberries to make these blueberry buns?
Yes you can and there is no need to defrost them first. One thing to bear in mind is that your second proving (formed buns with filling in) will take slightly longer and they might take a little longer in the oven as well.
How to make Blueberry Buns with Lemon Glaze (Jagodzianki) – Step-By-Step
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Make sure all ingredients are at room temperature. Pour milk into a small saucepan and add cubed butter. Heat it up very gently and slowly until milk is warm and butter is almost melted (it doesn’t have to be melted completely but well softened). Set aside.
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Prepare your dried ingredients by adding flour, salt, sugar and yeast into the bowl of your food processor (if you are using one) or just a regular bowl. Mix it slowly using a dough hook on your food processor or by hand until all the ingredients are combined. Add warmed milk and butter into your dry ingredients and keep mixing slowly while adding eggs.
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Let your food processor knead the dough on a medium speed for good 10-15 min until it becomes soft and elastic. If you are kneading by hand I would allow good 15 minutes kneading time. It is normal for the dough to be slightly sticky but towards the end of kneading it should become easy to work with. If it’s not, add a bit more flour but be careful not to add too much.
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Let the dough prove in a bowl covered with tea towel or clingfilm until it doubles in size (approx. 1-1.5hrs). Prepare your filling by washing and gently drying blueberries and mixing them up with icing sugar and cornflour. Be very gentle when mixing them as you don’t want them to burst.
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Once the dough finished proving, give it a quick punch to deflate it and turn it out onto the counter. Divide it into 4 roughly equal parts and then each of them into 4 roughly equal in size pieces. Don’t worry too much if they are not exactly the same size (mine never are!).
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Flatten all pieces of dough and divide prepared blueberry mixture in between all of them. Seal each one of the buns really well as if you were sealing a dumpling (sort of a crescent shape) and shape them gently in your hands to form a roll. Place seam side down on prepared baking tray. Repeat with all the other rolls. Once filled, let the rolls prove again on baking trays for approx 20-30 min (covered with clean tea towel). They should puff up a bit but won’t double in size.
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Bake in the oven preheated to 180C/350F/gas mark 4 for approx 15 min until nicely browned. You might have to bake them in batches due to the number of buns. Once baked take them out onto the cooling rack and let them cool completely before icing.
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Prepare the lemon glaze by mixing icing sugar with lemon juice to reach desired consistency and brush or spoon gently over cooled buns. Best eaten on the day when baked but will still be tasty the following day.
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- Buns at the beginning of second proving
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- Puffed up buns after 30 min
Blueberry Buns with Lemon Glaze (Jagodzianki)
Ingredients
- 550 g strong white bread flour
- 1 7g sachet dried yeast
- 250 ml milk
- 2 large eggs lightly beaten
- 100 g unsalted butter cubed
- 100 g vanilla sugar or caster sugar
- generous pinch of salt
Blueberry filling
- 300 g blueberries see notes
- 2 Tbsp icing sugar
- 1 Tbsp corn flour
Lemon Glaze
- 130 g icing sugar
- 2 Tbsp lemon juice
Instructions
- Make sure all ingredients are at room temperature. Pour milk into a small saucepan and add cubed butter. Heat it up very gently and slowly until milk is warm and butter is almost melted (it doesn't have to be melted completely but well softened). Set aside.
- Prepare your dried ingredients by adding flour, salt, sugar and yeast into the bowl of your food processor (if you are using one) or just a regular bowl. Mix it slowly using a dough hook on your food processor or by hand until all the ingredients are combined. Add warmed milk and butter into your dry ingredients and keep mixing slowly while adding eggs.
- Let your food processor knead the dough on a medium speed for good 10-15 min until it becomes soft and elastic. If you are kneading by hand I would allow good 15 minutes kneading time. It is normal for the dough to be slightly sticky but towards the end of kneading it should become easy to work with. If it's not add a bit more flour but be careful not to add too much.
- Let the dough prove in a bowl covered with tea towel or clingfilm until it doubles in size (approx. 1-1.5hrs). Prepare your filling by washing and gently drying blueberries and mixing them up with icing sugar and cornflour. Be very gentle when mixing them as you don't want them to burst.
- Once the dough finished proving, give it a quick punch to deflate it and turn it out onto the counter. Divide it into 4 roughly equal parts and then each of them into 4 roughly equal in size pieces. Don't worry too much if they are not exactly the same size (mine never are!).
- Flatten all pieces of dough and divide prepared blueberry mixture in between all of them. Seal each one of the buns really well as if you were sealing a dumpling (sort of a crescent shape) and shape them gently in your hands to form a roll. Place seam side down on prepared baking tray. Repeat with all the other rolls. Once filled, let the rolls prove again on baking trays for approx 20-30 min (covered with clean tea towel). They should puff up a bit but won't double in size.
- Bake in the oven preheated to 180C/350F/gas mark 4 for approx 15 min until nicely browned. You might have to bake them in batches due to the number of buns. Once baked take them out onto the cooling rack and let them cool completely before icing.
- Prepare the lemon glaze by mixing icing sugar with lemon juice to reach desired consistency and brush or spoon gently over cooled buns. Best eaten on the day when baked but will still be tasty the following day.
Notes
- Nutritional information is approximate, per iced bun and should be treated as a guideline only.
- If you don't have vanilla sugar you can add 1 tsp of vanilla paste or extract or seeds scraped out from half vanilla pod. Check out this post for details on how to make your own vanilla sugar.
- The quantities of icing sugar and lemon juice for lemon glaze in this recipe will give you quite a thick glaze. Feel free to play with quantities to achieve different thickness as per your liking.
- You could use frozen blueberries (without defrosting) but bare in mind that second prove might take longer due to cold filling.
- Store at room temperature and eat within two days.
- Blueberry buns can be frozen (without the glaze). Defrost at room temperature and warm up in the oven or microwave.
Nutrition
Update Notes: This post was originally published on 29 May 2018 and updated in July 2019 with some more useful info and updated recipe card.
Some more fruity bakes you might enjoy:
White Chocolate & Almond Blondies with Raspberries
Strawberry Muffins with White Chocolate Drizzle
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Linkies:
Cook Blog Share with Easy Peasy Foodie and Hijacked By Twins, Cook Once Eat Twice, Brilliant Blog Posts, Bake of the Week with CasaCostello and MummyMishaps, Fiesta Friday with The Not So Creative Cook
Monika Dabrowski says
I know just how delicious jagodzianki are and these look amazing!
joskitchenlarder says
Thank you Monika! 🙂 Aren’t they just the tastiest things? It’s so lovely to have feedback from somebody who knows exactly what they are and how they taste! 🙂
Rebecca - Glutarama says
My goodness me, these look wonderful, I also thought they were doughnuts at first glance but iced filled buns are even better in my opinion. What a lovely idea to combine the blueberry and lemon flavours too. #BakingCrumbs
joskitchenlarder says
Thanks so much Rebecca! 🙂 I have never even noticed they look a lot like doughnuts inside until somebody mentioned it lol They are delicious though 🙂 x
Helen Costello says
Oh wow, these look so tasty. I love the combination of blueberries and lemon – so incredibly summer! Thanks so much for joining in with #BakeoftheWeek once again x
joskitchenlarder says
Thanks Helen! These are definitely very Summery flavours aren’t they. I’m glad you like them! 🙂 x
Jessica says
These look SO GOOD!! They remind me of a doughnut crossed with an iced bun! I’d love to try one day! Thanks for sharing to my world food linky 🙂 x
joskitchenlarder says
Thanks Jess! 🙂 I think you got it spot on really, it would be fair to say it’s a cross between the two. Pleasure to link up as always. 🙂 x
Amanda | Icing Insight says
Wow Jo, they look incredible! The blueberry filling has got me doing some serious drooling! xo
joskitchenlarder says
Thank you Amanda! 🙂 For me that blueberry surprise is the best bit! That and lemon icing, love it! 🙂 xx
Corina Blum says
These look gorgeous and I know they’d be very popular with my little boy! He loves anything sweet and i think he’d love the filling too. Thanks so much for sharing with #CookOnceEatTwice x
joskitchenlarder says
Thanks Corina! These have a tendency to disappear very quickly with kids around and got something very comforting about them as well (or that’s just me lol). I’m sure your little one would happily scoff one or two 🙂 x
Jenny Paulin says
these look so light and fluffy and gooey with the jammy blueberry centre. oooh I would love to bite into one right now! how heavenly. thank you for showing me your buns 😉 #Bakeoftheweek x
joskitchenlarder says
Haha ? thanks Jenny ? These buns are for all to see. The jammy blueberry centre is the best bit! Pleasure to link up with #Bakeoftheweek as always! ? x
Kat (The Baking Explorer) says
Wow they look absolutely gorgeous!
joskitchenlarder says
Thanks Kat! ?
Louise Fairweather says
These look amazing! I haven’t made buns in ages – love the idea of putting blueberries in them #bakingcrumbs
joskitchenlarder says
Thanks so much Louise! 🙂 These buns are like little pockets with delicious blueberry surprise 🙂
Honest Mum says
Drooling, they look amazing! x
joskitchenlarder says
Thank you lovely! 🙂 xx
Jhuls | The Not So Creative Cook says
Whoa!! These look fantastic!! Look at that blueberry filling!! And that frosting!! I want some right now! I am so happy to see you at Fiesta Friday party, Jo! I hope you are having fun! Have a lovely weekend!
joskitchenlarder says
Thanks Jhuls! 🙂 It took me a while to join in I know lol! 🙂 Buns are really scrummy and all gone now but am sure I will be making more soon. Hope you are having a great weekend too! 🙂 x
jenny walters says
Oh my very goodness Jo!!These look incredible….I could eat six right now!!
joskitchenlarder says
Ha ha, thanks Jenny, me too but they are all gone now! 🙁 They have a tendency to disappear before you know it! 🙂 x
Kirsty Hijacked By Twins says
Oh wow Jo these look and sound amazing! I love these buns, everything from the blueberry filling to the lemon glaze! Pure perfection on a plate. Thank you for sharing with #CookBlogShare x
joskitchenlarder says
Aw thanks Kirsty, I’m glad you like them! They are so worth the effort and although time consuming at least they yield lots of buns so enough to stuff our greedy faces and share too lol 🙂 x
Cat | Curly's Cooking says
Love blueberry and lemon together and these look like the perfect sweet treat x
joskitchenlarder says
Thanks Cat! It is such a scrummy combination isn’t it and these guys never last long, one minute they’re there and then they’re gone lol! x
Angela / Only Crumbs Remain says
Ooh boy Jo! They look so heavenly – almost like a doughnut (or should that be donut). I’m salivating here just at the mere thought of them 😀 I’m wondering if the berries you had in Poland are similar to what I know as bilberries. I forage for bilberries mid to late summer on the hills and moors near to where we live – they’re noticeably smaller than blueberries and (in my opinion at least) are a lot nicer. I’ve noticed that the bilberry bushes near where we live look abundant (I believe due to the wet early spring we had) so I’m hoping I’ll be able to collect enough come mid – late summer and have enough to try these gorgeous buns.
Angela x
joskitchenlarder says
Aw thank you Angela 🙂 x I think you’re right, the wild blueberries are otherwise known as bilberries and from what I remember they are definitely lot nicer to the standard ones from the shops! These buns are really to die for and I suppose the crumb does look like a doughnut (donut lol) but tastes quite different although having said that, I still haven’t tasted baked doughnuts so there might be similarity there! I so need to research our walks in the future to make them more foraging focused as haven’t had much luck in this department but if you pick some bilberries this year I would really recommend these buns 🙂 xx
Angela / Only Crumbs Remain says
You’re welcome Jo, I’ll definitely be foraging for some in a few weeks time – fingers crossed the birds wont have got them all 😉 Thankyou so much too for linking up with #BakingCrumbs 😉
Angela xx
PS, I’m aiming on sending you a little email later in the week xx
Nico @ yumsome says
In Transylvania, where I used to live, we’d make afinată with this type of blueberry (afină in Romanian), we had claw-like scoops to gather them from the bushes (which grow low to the ground). Lovely, lovely fruit, and so much better than the American blueberries we get in the shops in Britain, IMO!
These buns look so good, Jo – I may well veganise your recipe at some point! xx
joskitchenlarder says
Thanks Nico! ? It’s funny how we have access to all sorts of fruit and veg out of the season but have such a limited access to what nature has got to offer unless you forage of course. Looks like these might be same wild berries I remember.
Veganised version of these would be great and I don’t know a better person to do that than you Nico ? xx