Gretchen's Vegan Bakery

Blueberry Crumb Buns

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The exact recipe for Blueberry Crumb Buns that I sold daily in my bakery

There was never a day without piles 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!

Vegan Blueberry Crumb Buns

 

Blueberry Crumb Buns are not to be confused with crumb cake which is slightly different

Made with an actual yeast bun rather than cake
These thick, buttery, crumb topped, fluffy buns of joy also have a layer of blueberry filling running through the middle!

Blueberry Crumb Buns

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

I’ve made Apple, Cherry and even Pumpkin Filled Buns!

Pumpkin Crumb Buns

Today I am using canned blueberry pie and pastry filling because I am lazy

But of course you can make your own fruit compote just the same!

Apple Filling Recipe

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!

Blueberry Crumb Buns

 

Notes for Success:

You will notice the streusel topping recipe contains cake flour and I know that some people have trouble knowing what that is or even finding it in the store
Cake flour is a softer wheat flour that has less protein and gluten forming ability than plain or all purpose flour and it will absorb much less liquid than those formerly named flours
So I like to use it here to ensure a softer crumble topping
Alternatively you can use all plain or all purpose flour but remove ¼ cup (30g)  from the total listed below in the Streusel Topping section on the recipe

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE BLUEBERRY CRUMB BUNS!

Blueberry Crumb Buns

 

Yield: 12 Buns

Blueberry Crumb Buns

Blueberry Crumb Buns

Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours

Ingredients

For the Bun Dough:

  • Ground Flax 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Dry Yeast 2¼ teaspoons (10g)
  • Plant Milk warm to 90°F ¾ Cup + 2 Tablespoons (210ml)
  • 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:

  • Light Brown Sugar ¾ (150g)
  • Granulated Sugar 1 cup (200g)
  • Salt ½ teaspoon (3g)
  • Ground Cinnamon ½ teaspoon
  • Vegan Butter 3 sticks (340g)
  • Cake Flour 3¼ cups (390g) *see notes above

For the fruit Filling:

  • ¾ can from a -12 ounce can blueberry pie filling

Instructions

    Prepare a 9" X 13" pan with pan grease, but do not use a parchment paper liner

  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 blueberry 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 at room temperature.

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

© Gretchen

Reader Interactions

Comments

  1. Claire

    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

  2. Connie

    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

    • Gretchen

      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

  3. RITA YNGA HERNANDEZ

    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,

      • RITA YNGA HERNANDEZ

        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

  4. Bunny Bard

    Hi Gretchen
    OMG your recipes are the bomb!!!!! Two quick things
    1. I tried to order vegan lactic acidosis through your affiliate link but it said not available ..if I buy it on Amazon.ça will you still get the recognition?
    Also, for the blueberry crumb buns, for my people who don’t eat dairy but do eat eggs, would you be able ton/ want to tell me how many eggs to replace the flax eggs?
    Thanks so much !
    Bunny

    • Gretchen

      Hi Thanks! I know I think all the recommendations I made for Druids Grove put them right into backorder! Thank you for the consideration for my affiliate link, if you click through to other pages FROM my main link then yes I get some pennies for your sale on other products! 🙂
      Since this recipe originally does not have eggs in it, there is no need to go that route, so just leave out the flax meal and add 1 Tbs cornstarch

  5. lisa

    Hi Gretchen,

    Thank you sooooo much for all you do!!! I made this for our vegan Thanksgiving and it was awesome!! I made two, one filled with sweet potato and the other with frangipane/almond cream (my personal favorite). It was a great way to get the almond croissant feel without the lamination!!

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