If you are searching for a sweet treat that combines fluffy, tender dough with the fresh brightness of wild blueberries and the creamy indulgence of ricotta, the Wild Blueberry Ricotta Sweet Buns Recipe will quickly become your new favorite. These delightful buns showcase the perfect harmony between lightly sweetened ricotta filling, juicy bursts of wild blueberries, and a luscious lemon glaze that ties it all together with a zingy finish. Whether you’re looking to impress at brunch or simply want to enjoy an irresistible homemade pastry, this recipe promises pure joy in every bite.
Ingredients You’ll Need
The magic behind this Wild Blueberry Ricotta Sweet Buns Recipe lies in using simple, high-quality ingredients that bring out the best flavor and texture. From the soft, pillowy dough to the creamy filling and tangy lemon glaze, each component plays a crucial role in making these buns unforgettable.
- All-purpose flour: The foundation for soft and tender buns that rise beautifully.
- Active dry yeast: Essential for that lovely, airy dough texture that’s light as a cloud.
- Granulated sugar: Adds just the right amount of sweetness to the dough without overpowering.
- Salt: Balances the sweetness and enhances the overall flavor.
- Warm milk: Activates the yeast and contributes to a rich, moist dough.
- Unsalted butter: Melted for a buttery richness and tender crumb.
- Egg: Adds structure and helps give the buns a beautiful golden color.
- Ricotta cheese: Provides a creamy, slightly tangy filling that pairs perfectly with blueberries.
- Powdered sugar: Sweetens the filling delicately and creates a smooth glaze.
- Vanilla extract: Adds a warm, aromatic note to the filling.
- Wild blueberries: Bursting with natural sweetness and color, fresh or frozen works great.
- Cornstarch: Keeps the filling from becoming too runny by thickening blueberry juices.
- Lemon juice and zest: Brightens up the glaze with a refreshing citrus kick.
How to Make Wild Blueberry Ricotta Sweet Buns Recipe
Step 1: Activate Your Yeast
Begin by combining warm milk, sugar, and active dry yeast in a large bowl. Let this mixture sit for about 5 to 10 minutes until it becomes foamy—this signals that your yeast is alive and ready to make your dough rise beautifully. Patience here is key to a perfectly airy texture.
Step 2: Mix and Knead the Dough
Once the yeast is foamy, add your melted butter, egg, and salt, stirring gently to combine. Gradually incorporate the flour, mixing until a soft dough forms. Turn the dough out onto a floured surface and knead it for 6 to 8 minutes until it’s smooth, elastic, and no longer sticky. This step develops the gluten, which helps your buns get that perfect chewiness.
Step 3: Let the Dough Rise
Place the dough in a greased bowl, cover it, and tuck it away in a warm spot for about 1 to 1.5 hours. You’ll know it’s ready when it has doubled in size and feels light and airy to the touch. This rise is what makes your buns soft and tender.
Step 4: Prepare the Filling
While the dough is rising, mix together ricotta, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, gently toss the wild blueberries with cornstarch to keep them from sinking and to thicken the filling as it bakes. This step ensures a perfect balance of creamy filling and juicy blueberries in every bite.
Step 5: Shape the Buns
After the dough has risen, punch it down to release air and roll it out into a 10 by 16-inch rectangle on a lightly floured surface. Spread the ricotta mixture evenly across the dough, then scatter the wild blueberries on top. Starting on the long side, roll the dough tightly into a log and slice it into 12 even pieces. Arrange the buns in a greased 9 by 13-inch baking dish, cover, and let them puff up again for about 30 to 40 minutes.
Step 6: Bake to Perfection
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the buns for 25 to 30 minutes, or until they turn golden brown and feel firmly set on top. The aroma filling your kitchen will be absolutely irresistible!
Step 7: Add the Finishing Glaze
While the buns are still warm, whisk together powdered sugar and lemon juice or milk to create a glossy glaze. Drizzle this over the buns and sprinkle with lemon zest if desired, adding a tangy brightness that perfectly balances the sweetness and richness of the filling.
How to Serve Wild Blueberry Ricotta Sweet Buns Recipe
Garnishes
For a stunning presentation and extra flavor, consider topping the buns with a dusting of powdered sugar, a few extra fresh wild blueberries, or even a sprig of fresh mint. These little touches add an inviting, bakery-style finish that’s both beautiful and delicious.
Side Dishes
These sweet buns are lovely on their own but pair wonderfully with a cup of freshly brewed coffee or a creamy latte for breakfast. For brunch gatherings, serve alongside a light fruit salad or a bowl of Greek yogurt with honey to complement the ricotta’s creaminess.
Creative Ways to Present
For a fun twist, serve the buns warm with a scoop of vanilla ice cream or a drizzle of honey for dessert. You can also slice them in half and toast lightly for a delightful breakfast sandwich filled with cream cheese or your favorite nut butter.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Wild Blueberry Ricotta Sweet Buns Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, preserving their flavor and softness.
Freezing
For longer storage, freeze the buns once fully cooled. Place them in a freezer-safe bag or container and freeze for up to 2 months. When you’re ready to enjoy, thaw them overnight in the refrigerator for best results.
Reheating
To bring life back to refrigerated or frozen buns, gently reheat them in a microwave for about 20 to 30 seconds or warm in a low oven until just heated through. This will revive their softness and make the glaze slightly melty and irresistible again.
FAQs
Can I use frozen wild blueberries for this recipe?
Absolutely! Just be sure not to thaw them before mixing with the cornstarch to keep the filling from becoming watery. Toss them straight from frozen for best results.
What if I don’t have ricotta cheese?
You can substitute with mascarpone cheese for a richer, creamier filling. Cream cheese is another option but may alter the texture slightly.
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Just take it out an hour before shaping to bring it to room temperature and proceed with the recipe.
Is it possible to add other flavors to the filling?
Definitely! Adding a pinch of cinnamon or lemon zest to the ricotta filling adds a nice twist to complement the blueberries.
How do I know when the buns are fully baked?
They should be golden brown on top and feel firm yet soft when gently pressed. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Final Thoughts
There’s just something truly special about homemade buns filled with luscious ricotta and bursting wild blueberries, wrapped up in tender dough with a bright lemon glaze on top. This Wild Blueberry Ricotta Sweet Buns Recipe is a fantastic way to bring joy to your breakfast or dessert table, offering both visual appeal and irresistibly cozy flavors. I hope you’ll give it a try soon and enjoy every sweet, tangy, and creamy bite as much as I do!
Print
Wild Blueberry Ricotta Sweet Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 buns
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Wild Blueberry Ricotta Sweet Buns are soft, fluffy, and bursting with juicy wild blueberries and creamy ricotta. Perfect for breakfast or a delightful dessert, they are topped with a tangy lemon glaze that adds a fresh brightness to every bite. Baked to golden perfection, these homemade buns combine mild sweetness with a luscious filling and a zesty finish.
Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter (melted)
- 1 large egg
For the Filling:
- 3/4 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup wild blueberries (fresh or frozen, if frozen do not thaw)
- 1 tablespoon cornstarch
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice or milk
- zest of 1 lemon (optional)
Instructions
- Activate the Yeast: In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5–10 minutes until foamy to ensure the yeast is active.
- Prepare the Dough: Add melted butter, egg, and salt to the yeast mixture. Gradually stir in the flour until a soft dough forms. Knead the dough on a floured surface for 6–8 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Make the Filling: In a small bowl, mix ricotta cheese, powdered sugar, and vanilla extract until smooth. Gently toss the wild blueberries with cornstarch in another bowl and set aside.
- Shape the Buns: After the dough has risen, punch it down and roll it out on a lightly floured surface into a 10×16-inch rectangle. Spread the ricotta mixture evenly over the surface, then scatter the coated blueberries on top.
- Roll and Slice: Starting from the long side, roll the dough into a log tightly. Slice the log into 12 even pieces using a sharp knife or dental floss.
- Second Rise: Arrange the sliced buns in a greased 9×13-inch baking dish. Cover and let them rise for an additional 30–40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 25–30 minutes or until they are golden brown and cooked through.
- Prepare the Glaze: While the buns cool slightly, whisk together powdered sugar and lemon juice or milk to create a smooth glaze. Drizzle the glaze over the warm buns and optionally sprinkle with lemon zest for added flavor.
Notes
- These buns are best enjoyed the day they are made but can be stored in the refrigerator and gently reheated before serving.
- You can substitute mascarpone cheese for ricotta if preferred.
- Add a pinch of cinnamon to the ricotta filling for a warm, cozy flavor twist.
