Sweet Blueberry Buns with Lemon Glaze

Sweet Blueberry Buns with Lemon Glaze

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! Sweet 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.

Sweet Blueberry Buns with Lemon Glaze

I have been making my own Sweet 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!

Sweet Blueberry Buns with Lemon Glaze

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. They are absolutely the best on the day you bake them but will also taste good the following day. I will have one still warm without the glaze every single time (cook’s perk) to check for quality of the bake of course. πŸ™‚ 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.

Sweet Blueberry Buns with Lemon Glaze

If baking with blueberries is your thing than you must try these Blueberry Scones with Lemon Glaze, they are a step up from traditional English scones and oh so delicious. Staying in berries territory  I would also highly recommend couple of my other bakes like these White Chocolate & Almond Blondies with Raspberries or this Easy Strawberry Yogurt Cake, both recipes being seasonal delights and very easy to make too!

5 from 7 votes
Sweet Blueberry Buns with Lemon Glaze
Sweet Blueberry Buns with Lemon Glaze
Prep Time
25 mins
Cook Time
15 mins
2 hrs
Total Time
40 mins

Sink your teeth into soft and sweet blueberry deliciousness that mixes perfectly with lemony tang from the glaze! Whether it's indulgent breakfast, afternoon tea, picnic or just a snack, these buns will hit the spot! 

Course: Afternoon Tea, Breakfast, Cake, Treat
Cuisine: Polish
Keyword: blueberries, lemon glaze, sweet buns
Servings: 16 buns
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
  • 2 Tbsp icing sugar
  • 1 Tbsp corn flour
Lemon Glaze
  • 130 g icing sugar
  • 2 Tbsp lemon juice
  1. Make sure all ingredients are at room temperature. Pour in milk into 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.

  2. 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. 

  3. 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.

  4. 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.

  5. 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!).

  6. 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. 

  7. 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.

  8. 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. 

Recipe Notes
  • 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.Β Check out this postΒ 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.Β 

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Sweet Blueberry Buns with Lemon Glaze


I’m linking my Sweet Blueberry Buns with Lemon Glaze with the following pages:

Cook Blog Share hosted by Eb at Easy Peasy Foodie and Kirsty at Hijacked By Twins

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Bake of the Week by Helen at CasaCostello and Jenny at MummyMishaps

Baking Crumbs hosted by Angela of Only Crumbs Remain

World-Food Linky hosted by Jess at Jess Eats and Travels

Fiesta Friday hosted by Angie and Jhuls at The Not So Creative Cook

Hijacked By TwinsLink up your recipe of the week“jesseatsandtravels"Brilliant blog posts on HonestMum.comOnly Crumbs RemainCasa Costello

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  • Reply Angela / Only Crumbs Remain

    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 πŸ˜€ 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
    Angela / Only Crumbs Remain recently posted…Cauliflower Crust PizzaMy Profile

    May 30, 2018 at 11:14 am
    • Reply joskitchenlarder

      Aw thank you Angela πŸ™‚ 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 πŸ™‚ xx

      May 30, 2018 at 8:10 pm
      • Reply Angela / Only Crumbs Remain

        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 πŸ˜‰ Thankyou so much too for linking up with #BakingCrumbs πŸ˜‰
        Angela xx
        PS, I’m aiming on sending you a little email later in the week xx
        Angela / Only Crumbs Remain recently posted…Baking Crumbs – June 2018My Profile

        June 3, 2018 at 8:07 am
      • Reply Nico @ yumsome

        In Transylvania, where I used to live, we’d make afinatΔƒ with this type of blueberry (afinΔƒ 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

        June 7, 2018 at 7:16 pm
        • Reply joskitchenlarder

          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

          June 8, 2018 at 3:07 pm
  • Reply Cat | Curly's Cooking

    Love blueberry and lemon together and these look like the perfect sweet treat x
    Cat | Curly’s Cooking recently posted…Garlic & Lime Chicken ThighsMy Profile

    May 31, 2018 at 12:13 pm
    • Reply joskitchenlarder

      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

      June 2, 2018 at 7:54 pm
  • Reply Kirsty Hijacked By Twins

    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
    Kirsty Hijacked By Twins recently posted…Rhubarb and Berry Compote and a Veggie Plot Update – Plus 2 Easy Recipes!My Profile

    May 31, 2018 at 3:00 pm
    • Reply joskitchenlarder

      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 πŸ™‚ x

      June 2, 2018 at 8:00 pm
  • Reply jenny walters

    Oh my very goodness Jo!!These look incredible….I could eat six right now!!

    May 31, 2018 at 9:04 pm
    • Reply joskitchenlarder

      Ha ha, thanks Jenny, me too but they are all gone now! πŸ™ They have a tendency to disappear before you know it! πŸ™‚ x

      June 2, 2018 at 8:16 pm
  • Reply Jhuls | The Not So Creative Cook

    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!

    June 2, 2018 at 12:16 pm
    • Reply joskitchenlarder

      Thanks Jhuls! πŸ™‚ It took me a while to join in I know lol! πŸ™‚ 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! πŸ™‚ x

      June 2, 2018 at 8:29 pm
  • Reply Honest Mum

    Drooling, they look amazing! x

    June 4, 2018 at 12:54 pm
  • Reply Louise Fairweather

    These look amazing! I haven’t made buns in ages – love the idea of putting blueberries in them #bakingcrumbs

    June 4, 2018 at 1:49 pm
    • Reply joskitchenlarder

      Thanks so much Louise! πŸ™‚ These buns are like little pockets with delicious blueberry surprise πŸ™‚

      June 4, 2018 at 7:51 pm
  • Reply Kat (The Baking Explorer)

    Wow they look absolutely gorgeous!
    Kat (The Baking Explorer) recently posted…Popcorn Recipes for Movie NightMy Profile

    June 4, 2018 at 9:02 pm
  • Reply Jenny Paulin

    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 πŸ˜‰ #Bakeoftheweek x
    Jenny Paulin recently posted…Fish Finger Sarnies with Young’sMy Profile

    June 5, 2018 at 1:45 pm
    • Reply joskitchenlarder

      Haha πŸ˜‚ thanks Jenny πŸ˜‰ These buns are for all to see. The jammy blueberry centre is the best bit! Pleasure to link up with #Bakeoftheweek as always! πŸ™‚ x

      June 5, 2018 at 2:05 pm
  • Reply Corina Blum

    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

    June 5, 2018 at 9:09 pm
    • Reply joskitchenlarder

      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 πŸ™‚ x

      June 7, 2018 at 8:44 am
  • Reply Amanda | Icing Insight

    Wow Jo, they look incredible! The blueberry filling has got me doing some serious drooling! xo

    June 6, 2018 at 12:37 pm
    • Reply joskitchenlarder

      Thank you Amanda! πŸ™‚ For me that blueberry surprise is the best bit! That and lemon icing, love it! πŸ™‚ xx

      June 7, 2018 at 8:45 am
  • Reply Jessica

    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 πŸ™‚ x
    Jessica recently posted…Easy Jerk Chicken KebabsMy Profile

    June 6, 2018 at 1:34 pm
    • Reply joskitchenlarder

      Thanks Jess! πŸ™‚ 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. πŸ™‚ x

      June 7, 2018 at 8:47 am
  • Reply Helen Costello

    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

    June 11, 2018 at 9:13 am
    • Reply joskitchenlarder

      Thanks Helen! These are definitely very Summery flavours aren’t they. I’m glad you like them! πŸ™‚ x

      June 11, 2018 at 7:54 pm
  • Reply Rebecca - Glutarama

    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

    June 12, 2018 at 8:51 am
    • Reply joskitchenlarder

      Thanks so much Rebecca! πŸ™‚ I have never even noticed they look a lot like doughnuts inside until somebody mentioned it lol They are delicious though πŸ™‚ x

      June 12, 2018 at 3:11 pm
  • Reply Monika Dabrowski

    I know just how delicious jagodzianki are and these look amazing!

    June 16, 2018 at 3:50 pm
    • Reply joskitchenlarder

      Thank you Monika! πŸ™‚ 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! πŸ™‚

      June 16, 2018 at 8:07 pm

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