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Blueberry bun on a plate and one cut in half.
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5 from 8 votes

Blueberry Buns with Lemon Glaze (Jagodzianki)

Blueberry Buns with Lemon Glaze (Jagodzianki) are sweet Polish yeast buns filled with blueberries. Perfect for indulgent breakfast, as a snack or picnic offering!
Course Afternoon Tea, Bread, Breakfast, Cake, Treat
Cuisine Polish
Keyword blueberries, jagodzianki, lemon glaze, sweet buns, sweet rolls
Prep Time 25 minutes
Cook Time 15 minutes
Proving 2 hours
Total Time 40 minutes
Servings 16 buns
Calories 259kcal
Author Jo Allison


  • 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 tablespoon icing sugar
  • 1 tablespoon corn flour

Lemon Glaze

  • 130 g icing sugar
  • 2 tablespoon lemon juice


  • 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. 


  • 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 teaspoon 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. 


Serving: 0g | Calories: 259kcal | Carbohydrates: 44g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 16mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg