• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Baking 101
  • Vegan Cooking 101
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Blueberry Crumb Buns

July 24, 2020 By Gretchen 7 Comments

The world famous Crumb Bun just got Blueberry-ized!

Yes folks, I introduce to you~ my Blueberry Crumb Buns recipe.

Not to be confused with a Crumb Cake.

These are world famous because the way I make them, it is mostly crumb with very little bun.

Blueberry Crumb Bun

Thick buttery, cinnamon struesel piled on top of a yeast bun base and a bit of blueberry filling running through the whole thing!

When I owned my bakery the Crumb Bun was a daily staple.

There was never a day that went by without multiple pans of Crumb Buns freshly made each morning.

The only question was: “Original or Blueberry?”

I’ll let you decide which way is best, but I’ll give you a clue, the blueberry ones always sold out!

You can of course substitute any fruit filling if Blueberry is not your favorite fruit.

I’ve made Apple, Cherry even Pineapple Cheese!

I do use canned pie and pastry filling, but of course you can make your own apple compote or blueberry compote just the same

The only warning I have for you when using the fruit is: “Don’t be tempted to use too much!”

I have been heavy handed with the fruit layer several times and I’ve regretted it each and every time!

Too much fruit filling will prevent proper baking and you will have raw dough! Not good at all!


5.0 from 1 reviews
Blueberry Crumb Buns
 
Print
Prepare a 9" X 13" pan with professional bakery pan grease
Serves: 12 Buns
Ingredients
  • For the Bun Dough:
  • Ground Flax 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Dry Yeast 2¼ teaspoons (10g)
  • Plant Milk (any one is fine) warm to 90°F ¾ Cup + 2 Tablespoons (210ml)
  • Vegan Granulated Sugar ¼ cup (50g)
  • Vegan Butter 6 Tablespoons (84g)
  • Salt 1 teaspoon (6g)
  • All Purpose Flour 2 ½ cups (315g)
  • For the Streusel Topping:
  • Vegan Light Brown Sugar Packed ¾ cup (150g)
  • Vegan Granulated Sugar 1 cup (200g)
  • Salt ½ teaspoon (3g)
  • Ground Cinnamon ½ teaspoon
  • Vegan Butter 3 sticks (340g)
  • Cake Flour 3¼ cups (390g)
  • For the fruit Filling:
  • ¾ can from a -12 ounce can blueberry pie filling
Instructions
  1. Combine the ground flax with the hot water and let stand to thicken about 5 minutes
  2. First prepare the bun dough by combining the yeast and warm milk with a pinch of sugar
  3. After 5 minutes it should be frothy and that proves it is alive and working, so you can proceed to mix the recipe
  4. Combine all of the ingredients including the yeast milk and the flax paste into the work bowl of your stand mixer with the dough hook attachment and mix for 2 minutes on low speed. Stop the mixer to scrape the bottom and sides of the bowl to help the dough incorporate evenly.
  5. If the dough looks particularly sticky you can add another tablespoon or 2 of flour
  6. Mix for another 4 minutes then turn the dough out onto a generously floured surface and knead for 20-30 strokes until it forms a smooth ball of dough, adding flour if necessary but do not add too much or you will have a very stiff dough.
  7. Place dough in a lightly oiled bowl cover and allow to rest for about 1 hour at room temperature.
  8. In the meantime prepare the streusel topping by creaming the cold butter with both sugars - about 2 minutes.
  9. Add the cinnamon, salt and flour and mix just until combined and keep in the refrigerator until needed.
  10. After 1 hour of resting the dough, begin preheating your oven to 375° F. (I also like to use a pizza stone for baking crumb buns, if you have one, Great! Use it!)
  11. Remove the dough from the oiled bowl onto a lightly floured work surface and gently press the dough to release the gasses and and shape into a rectangle shape the size of your pan (9" X 13")
  12. Dock the dough with a fork to allow stream to escape while baking
  13. At this point you will spread with blueberry fruit filling
  14. Cover the entire bun with streusel topping but do not use too much pressure to push the streusel into the pan, but rather use a fluffing motion and gently spread the streusel around the dough covering the entire dough
  15. Bake on the center rack in on the pizza stone in a preheated 375°F oven for 15 minutes, then turn the oven down to 325°F and bake for another 35 to 45 minutes or until the streusel is no longer doughy. (You can check this simply by moving a larger piece of streusel to the side with a fork or spatula to see if the center is still raw)
  16. Cool to warm before serving, cut into desired portions and sprinkle powdered sugar over the top of the buns.
Notes
Like any yeast pastry crumb buns are best served the day they are made, but you can wrap them tightly to keep them fresh for up to 4 days.

They will tend to dry out after a couple days, so I heat them wrapped in a damp paper towel in the microwave to make them slightly more moist to re-serve
3.5.3251

Filed Under: All Recipes, Yeast Breads

Previous Post: « Snowball Cookies
Next Post: Cinnamon Swirl Coffee Cake »

Reader Interactions

Comments

  1. Claire

    November 4, 2018 at 11:36 am

    Hello, I think you forgot to put the quantity of jam in the ingredients list. Would love to make these but don’t know how much jam or fruit to put in – and does it need to be jam? Thanks

    Reply
    • Gretchen

      November 4, 2018 at 9:52 pm

      wow thanks! Sorry about that! I used 1- can (21ounce can) of blueberry pie filling

      Reply
  2. Connie

    July 26, 2020 at 2:40 pm

    Hi Gretchen. I have learned so much from you but I miss your original recipes so much. I’m not vegan. Any chance of getting some of your original recipes. I miss you. Watched you way back. First thing I learned was Swiss buttercream. Used my hand to deal texture as egg white and sugar cooked. Hope you are well. Hugs

    Reply
    • Gretchen

      July 26, 2020 at 6:27 pm

      Hi Connie! thankyou!
      Since December my non vegan blog has shut down.I couldn’t keep up the cost to host it on the internet and maintain it monthly anymoreThe cost to host such a huge database online
      was close to $400 a month with tech support monthly to keep it clean & safe and smooth.
      I certainly do not (did not) make that much in adsense revenue through Youtube & Google.

      That became a pretty steep price to pay for a website that had been conflicting me financially & emotionally for so many years,
      so after 5 years of keeping it free & open to the public I finally decided to shut it down.
      I did not keep any of the recipes for myself when I shut down the database
      (which was the only place the recipes were stored)
      I just did (do) not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe

      so it really didn’t make sense for me to keep them nor keep open and available such an expensive website.

      I do thank you so much for your support and encouragement through the ages,
      I have stunned NON Vegans with my vegan recipes, perhaps you could try to do the same?
      If not, I am sure there are tons of great (if not better than mine) recipes out there for you to use!

      Thanks again~ Best, Gretchen

      Reply
  3. RITA YNGA HERNANDEZ

    August 1, 2020 at 1:34 am

    Hola Gretchen, son muy buenas y ricas tu receta, me ha encantado preparar este postre de miga, pues te cuento que dia anterior mi mama se le ocurrió preparar compota de membrillo ya que aca esa fruta lo venden a buen precio, con decirte que compota sola es aburrido para quienes lo comen, ya que vi tu receta y unte la compota como en el relleno, aca en casa les a gustado,gracias por esta receta tan rica, tienes mi mejor calificacion, saludos desde Lima-PERU, quisiera ser una gran Chef como tu, soy tu seguidora,

    Reply
    • Gretchen

      August 2, 2020 at 12:56 pm

      Hi! can you translate into English? I can’t understand every word! 🙂

      Reply
      • RITA YNGA HERNANDEZ

        August 20, 2020 at 5:58 am

        Hello Gretchen, your recipe is very good and rich, I have loved preparing this crumb dessert, because I tell you that the day before my mother had the idea to prepare a quince compote since here they sell that fruit at a good price, with telling you that Compote alone is boring for those who eat it, since I saw your recipe and spread the compote as in the filling, they liked it here at home, thanks for this delicious recipe, you have my best rating, greetings from Lima-PERU, I would like to be a great chef like you, I am your follower

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My New Book

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! Read More…

Categories

  • All Recipes
  • Baking 101
  • Brownies and Bars
  • Cake Decorating
  • Cake Recipes
  • Cheesecake
  • Cobblers
  • Cookies
  • Crisps & Casseroles
  • Cupcakes
  • Donuts
  • Holiday Baking
  • How to Cook Vegan for Beginners
  • Ice Cream
  • Icings and Fillings
  • Individual Desserts
  • Layer Cakes
  • Miniatures
  • Mousse Recipes
  • Muffins and Breakfast
  • No Bake Desserts
  • Pies and Tarts
  • Plant Based Egg Recipes
  • Top 5 Pumpkin Recipes
  • Yeast Breads

All Recipes

Ombre Heart Cake for Valentine's Day

Ombre Heart Valentine’s Day Cake

Shag Cake

Shag Cake

Chocolate Covered Strawberry Vegan Chocolate Mousse Cake

Chocolate Covered Strawberry Vegan Chocolate Mousse Cake

Valentine's Day Box of Assorted Vegan Chocolates

Valentine’s Day Assorted Box of Vegan Chocolates

How to Make a Vegan Birthday Cake

How to Make a Vegan Birthday Cake

Vegan Chocolate Mousse Cake

Chocolate Orange Mousse Cake

Lemon Blueberry Muffin Recipe

Basic Muffin Recipe

Coconut Rice Pudding with Pineapple Rum Salsa

Vegan Rice Pudding

Vegan Egg Nog Cake

Vegan Egg Nog Cake

Chocolate Raspberry Truffle Cake

Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls

Vegan Coconut Layer Cake with chocolate orange buttercream

Coconut Layer Cake

Brownies and Bars

Vegan Snickers Brownies

Vegan Snickers Brownies

100 Hour vs 1 Hour Vegan Fudge Brownies

100 Hour vs 1 Hour Vegan Fudge Brownies

Cranberry Mocha Fudge Brownies

Cranberry Mocha Fudge Brownies

Caramel Pecan Bars

Caramel Pecan Bars

See More →

Cake Recipes

Ombre Heart Cake for Valentine's Day

Ombre Heart Valentine’s Day Cake

Shag Cake

Shag Cake

Chocolate Covered Strawberry Vegan Chocolate Mousse Cake

Chocolate Covered Strawberry Vegan Chocolate Mousse Cake

How to Make a Vegan Birthday Cake

How to Make a Vegan Birthday Cake

See More →

ICINGS AND FILLINGS

The Best Vegan Buttercream Recipe

Choosing the Best Buttercream Recipe

Peanut Butter Buttercream Recipe

Peanut Butter Buttercream

Vegan Fudge Cupcakes

Vegan Fudge Cupcakes

2 Ingredient Chocolate Mousse

Two Ingredient Chocolate Mousse

See More →

CUPCAKES

Metropolitan Cupcakes

Metropolitan Cupcakes

Vegan Fudge Cupcakes

Vegan Fudge Cupcakes

Vegan Bailey's Irish Cream Cupcakes

Vegan Bailey’s Irish Cream Cupcakes

hulk smash muffins

Hulk Smash Power Cupcakes

See More →

LAYER CAKES

Vegan Chocolate Mousse Cake

Chocolate Orange Mousse Cake

Chocolate Raspberry Truffle Cake

Vegan Coconut Layer Cake with chocolate orange buttercream

Coconut Layer Cake

Top 5 Holiday Cakes You Must Make this Season!

See More →

CHEESECAKE

Vegan Red Velvet Cheesecake

Vegan Red Velvet Cheesecake

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Vegan Biscoff Cookie Butter Cheesecake

Biscoff Cookie Butter Cheesecake

12 Vegan Cheesecakes that will change your life

12 Vegan Cheesecakes You Need in Your Life this Holiday Season!

See More →

COOKIES

Vegan Spritz Cookies

Vegan Spritz Cookies

The 12 Days of Christmas Cookies VEGAN!

The 12 Days of Christmas Cookies

Vegan Fruitcake Cookies

Vegan Fruitcake Cookies

Snowball Cookies

Snowball Cookies

See More →

PIES AND TARTS

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Raw No Bake Maple Cream Cake

Raw No Bake Maple Cream Cake

Pie Caken

Pie Caken The Ultimate Triple Decker Dessert Cake Pie

The Best Apple Pie Recipe is the simplest!

The Best Apple Pie Recipe

See More →

NO BAKE DESSERTS

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Raw No Bake Maple Cream Cake

Raw No Bake Maple Cream Cake

Vegan Apple Lasagna

Vegan Apple Lasagna

Apple Cream Pie

Apple Cream Pie

See More →

Copyright © 2021 Gretchen's Vegan Bakery on the Foodie Pro Theme