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Toronto Blueberry Buns


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Toronto Blueberry Buns


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Toronto Blueberry Buns

When I cam home with a huge bucket of blueberries from my CSA I wasn't sure what to do. Then I remembered the famed blueberry buns that my husband enjoyed when he was little visiting his family in Toronto. I tried it out and he says they taste "dead on", you will love them too.


  • Ready Time : 0 min




    • 1 (1 ounce) package active dry yeast
    • 1/2 cup warm water
    • 11/2 cups all purpose flour
    • 11/2 cups whole wheat flour
    • 1/3 cup sugar
    • 1 teaspoon salt
    • 3 tablespoons margarine
    • 2 eggs
    • 1/2 teaspoon vanilla extract


    • 2 cups blueberries
    • 1/2 cup sugar
    • 1 tablespoon cornstarch dissolved in 1/4 cup water
    • 1/4 teaspoon salt
    • 1 egg, beaten with 1 teaspoon water
    • sugar in the raw for sprinkling


    In a small bowl, dissolve the yeast in the warm water. Let stand until mixture starts to bubble, about 5 minutes.

    Sift together the flours, sugar and salt directly into the bowl of an electric mixer. Add margarine, yeast and water mixture, eggs and vanilla and beat until dough is smooth. Let stand while you are preparing filling.

    Mix filling ingredients in a medium saucepan. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.

    On a well floured surface, roll out dough to 1/8-inch thickness. Add flour whenever dough begins to stick. Cut dough into pieces 5 inches square. Place 1 tablespoon filling in center of square, then fold dough over on top and pinch to close. Pinch ends closed. Cover buns with a towel and let stand 30 minutes.

    Preheat oven to 375 degrees. Brush buns with egg wash and sprinkle tops with sugar. Bake until browned, about 16 minutes. Serve warm or at room temperature. Enjoy!

    About amfram


    I am the mother of two and I work full-time. When I have the time I like to cook, but I have to balance being a vegetarian with my husband's love for meat. I am told I make a mean london broil.




    6 Responses to Toronto Blueberry Buns

    1. I made these this weekend using Jamie’s Challah dough – http://joyof.kosher.com/recipe/jamie-gellers-challah-recipe/ – it came out amazing.

      So easy to make a big batch of challah and save some dough for this dessert and you won’t feel like you are eating the same thing.

    2. avatar says: Zahava

      Thanks for this recipe! I made them for shabbos. The recipe looked good and I thought tasted pretty good but other people in my family didn’t think so. Maybe there was not enough blueberry to dough ratio. Maybe it was the whole wheat, The blueberry part was good and the dough part was good but the combination wasnt so good. Thanks anyways!!!.

    3. Wow, these are beautiful! I have blueberries in the freezer and I have been wondering what I can do with them. Problem solved!

    4. avatar says: Devora

      I’m baking them now and I can’t wait until the fast is over to try them

    5. Quite frankly, I was very disappointed since they sounded delicious, but I did not enjoy them at all. Mine were very dry. However, my husband thought they were ok.

    6. I’m nor sure why the reviews are bad. I made them and LOVED them!!! They were just the right kind of sweet. I think the trick is to roll the dough very thin and not to understuff the buns. My family could not get enough of them!

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