Oh my goodness, have you ever had one of those mornings where you just need something sweet and indulgent with your coffee? That’s exactly how these blueberry cheesecake buns came to be in my kitchen. I was craving that perfect bakery-style treat—you know, the kind with pillowy-soft brioche, creamy cheesecake filling, and those juicy bursts of blueberry goodness on top. After a few (okay, maybe more than a few) test batches, I finally nailed it. Now these buns are my go-to for lazy weekend brunches or when friends pop over unexpectedly. Trust me, once you try them warm from the oven, you’ll understand why I’m completely obsessed!

Why You’ll Love These Blueberry Cheesecake Buns

Let me tell you why these buns are about to become your new obsession:

That cloud-soft brioche dough? It’s like biting into a sweet, buttery pillow—so light yet satisfying.
The creamy cheesecake filling melts in your mouth with just the right tang to balance the sweetness.
Juicy blueberries burst with flavor in every bite, especially when they get slightly jammy in the oven.
They’re the ultimate two-in-one treat—fancy enough for dessert but casual enough for brunch with friends.
That heavenly aroma while they bake? Pure magic. Your kitchen will smell like a Parisian patisserie!

Seriously, these buns check all the boxes—they’re gorgeous, delicious, and surprisingly simple to make. You’re welcome!

Ingredients for Blueberry Cheesecake Buns

Gathering the right ingredients makes all the difference with these buns. Here’s what you’ll need—I’ve grouped them so you can prep efficiently:

For the brioche dough:

3 1/2 cups all-purpose flour (spooned & leveled—don’t pack it!)
1/4 cup sugar (regular granulated works perfectly)
1 tbsp active dry yeast (check the expiration date!)
1/2 tsp salt (I use fine sea salt)
3 large eggs (room temperature—they incorporate better)
1/2 cup warm milk (110°F—wrist-test warm, not hot)
1/2 cup unsalted butter, softened (European-style butter makes these extra rich)

For the cheesecake filling:

8 oz cream cheese, softened (full-fat for best texture)
1/4 cup sugar
1 tsp vanilla extract (the real stuff—no imitation!)

For the blueberry topping:

1 cup fresh or frozen blueberries (no need to thaw if frozen)
2 tbsp sugar
1 tsp lemon juice (brightens the berries beautifully)

Optional crumble topping: Mix 1/4 cup flour, 2 tbsp cold butter, and 2 tbsp brown sugar until crumbly—perfect for extra texture!

Equipment You’ll Need

Don’t worry—you probably have most of this already! Here’s what I grab before starting:

Stand mixer with dough hook (or strong arms for hand-kneading)
Large baking sheet lined with parchment paper
Mixing bowls (one for dough, one for filling)
Measuring cups/spoons (precision matters with baking!)
Silicone spatula (for scraping every bit of that delicious filling)

That’s it! No fancy gadgets required—just good old-fashioned baking basics.

How to Make Blueberry Cheesecake Buns

Okay, let’s get to the fun part—making these heavenly buns! Don’t let the multiple steps fool you; each one is simple and totally worth it. I’ll walk you through everything so you get perfect results every time.

Preparing the Brioche Dough

First, let’s make that dreamy brioche dough. In your stand mixer bowl, whisk together the flour, sugar, yeast, and salt. Add the eggs and warm milk, then mix with the dough hook on low speed until it comes together—about 2 minutes. Now here’s the secret: add the softened butter one tablespoon at a time, letting each piece incorporate fully before adding the next. This patience pays off!

Once all the butter’s in, crank the speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky (but not sticky). If it sticks to your fingers, add a sprinkle more flour. You’ll know it’s ready when you can gently stretch a piece without it tearing—that’s the “windowpane test.” Transfer the dough to a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled. Tip: I like to turn my oven on for 30 seconds, then turn it off and let the dough rise inside—perfect cozy environment!

Making the Cheesecake Filling

While the dough rises, whip up that luscious filling. Room-temperature cream cheese is non-negotiable here—cold cheese will leave lumps no matter how long you beat it. Beat the cream cheese with sugar and vanilla on medium speed for 2–3 minutes until completely smooth. Scrape the bowl halfway through to catch any stubborn bits. Set this aside—resist the urge to eat it straight from the bowl (though no judgment if you sneak a spoonful).

Assembling and Baking

Punch down the risen dough and divide it into 10–12 equal pieces (a kitchen scale helps here, but eyeballing works too). Roll each into a ball, then use your thumb to make a deep well in the center—almost like a little nest. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.

Spoon a generous tablespoon of filling into each well. Toss the blueberries with sugar and lemon juice, then pile them on top of the cream cheese. If you’re using the crumble topping, sprinkle it over the berries now—it adds such a lovely crunch!

Let the buns rest for 15 minutes while your oven preheats to 350°F (175°C). Bake for 18–22 minutes until the brioche is golden brown and the blueberries are bubbling slightly. That heavenly smell means they’re done! Let them cool just enough so you don’t burn your tongue—about 10 minutes—then dig in while they’re still warm. Pure bliss!

Tips for Perfect Blueberry Cheesecake Buns

Want bakery-worthy results every time? Here are my hard-earned secrets:

Check that yeast date! Old yeast equals sad, flat buns. I always buy fresh packets for guaranteed rise.
Don’t rush the proofing. That first rise is crucial for developing flavor—set a timer if you’re impatient like me!
Pat those berries dry if using frozen—excess moisture makes soggy bottoms (the worst!).
Egg wash magic: Brush dough with beaten egg before baking for that gorgeous golden shine.
Watch closely at 18 minutes—ovens vary, and you want that perfect balance of golden crust and gooey center.

Follow these, and you’ll have buns worthy of any brunch spread!

Variations and Substitutions

Oh, the fun part—making these buns your own! Here are my favorite twists:

Berry swap: Raspberries or blackberries work beautifully instead of blueberries—just chop larger ones so they distribute evenly.
Fancy cheese: Mascarpone makes the filling extra luxurious (use equal amounts).
Citrus twist: Swap lemon juice for orange zest in the filling—so bright and fresh!
Nutty crunch: Add chopped pecans or almonds to the crumble topping.
Dairy-free? Use plant-based cream cheese and butter—I’ve had great results with oat milk versions.

The possibilities are endless—play around and find your perfect combo!

Serving and Storing Blueberry Cheesecake Buns

Oh, you must try these buns warm—that’s when the cheesecake filling is gloriously creamy and the blueberries burst with juice! I always serve them fresh from the oven with strong coffee or tea. If you have leftovers (rare in my house!), store them in an airtight container at room temperature for up to 2 days. To revive that just-baked magic, pop them in a 300°F oven for 5 minutes. Trust me, they’ll disappear faster than you can say “second breakfast!”

Nutritional Information

Just so you know, each bun clocks in at about 280 calories—but who’s counting when they taste this good? These values are estimates based on my exact ingredients. Your numbers might vary slightly depending on berry size or how generous you are with that cream cheese filling!

Common Questions About Blueberry Cheesecake Buns

I get asked about these buns all the time—here are the answers to everything you might wonder:

Can I use frozen blueberries?
Absolutely! Just toss them in frozen—no need to thaw. Pat them dry with paper towels first to prevent extra moisture. They’ll bake up just as juicy as fresh ones.

How long does the dough take to rise?
About 1 hour in a warm spot. If your kitchen’s chilly, it might take up to 90 minutes. Watch for that doubled size—don’t rush it!

Can I make these ahead?
You bet! Shape the buns and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes before baking. Fresh buns for breakfast with zero morning fuss!

Why is my cream cheese filling lumpy?
Room-temperature cream cheese is key! Cold cheese won’t smooth out no matter how much you beat it. Take it out at least 2 hours before baking.

Can I freeze these?
Freeze baked buns for up to 3 months. Thaw at room temp, then warm in the oven for 5 minutes to revive that fresh-baked magic.

Share Your Results

I’d love to see your beautiful buns! Tag me on Instagram @[YourHandle]—nothing makes me happier than seeing your baking triumphs. Happy baking, friends!

Irresistible Blueberry Cheesecake Buns in 12 Easy Steps