Blueberry hot cross buns

Generously spread these delicious blueberry hot cross buns by Love Fresh Berries with golden, melted butter and tuck in - yum!

Blueberry hot cross buns Image credit: Love Fresh Berries
Brought to you by Love Fresh Berries

Tip! Make sure to use easy blend dried yeast as this doesn’t need to be frothed in warm water or milk before mixing with flour. If unsure, check on the back of the yeast pack. 

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For the buns

  • 500g (1lb 2oz) strong plain white bread flour
  • 1 tsp salt
  • 1½ tsp ground mixed spice
  • 50g (2oz) caster sugar
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 50g (2oz) butter, diced
  • 2 tsp easy blend dried yeast
  • 200-250ml (7-8fl oz) milk
  • 1 free-range egg, beaten
  • 150g (5oz) blueberries

For the crosses

  • 100g (4oz) strong plain white bread flour
  • 6 -6 ½ tbsp water

For the glaze

  • 2 tbsp caster sugar
  • 4 tbsp milk


Mix the flour, salt, spice, sugar and fruit rinds together in a large bowl. Add the butter and rub in with your fingertips until it resembles fine crumbs, then stir in the yeast.
Warm the milk in a small saucepan or in the microwave until it feels warm to your little finger. Add the egg to the flour mix, then gradually mix in enough of the warm milk to make a soft but not sticky dough.
Tip out onto a clean work surface, then knead for 10 minutes, dusting the work surface lightly with flour as needed. Put the dough back into the bowl, cover with a tea towel and put in a warm place for 45-60 minutes until the dough has doubled in size.
Knead the dough once more, then gently knead in the blueberries. Cut the dough into 12 pieces, shape into round buns and put slightly spaced apart on a large greased baking sheet. Cover loosely with a large piece of oiled clingfilm and leave to rise in a warm place for 20-30 minutes.
Preheat the oven to 190C/Gas Mark 5. Sift the flour for the crosses into a bowl and mix in just enough water to make a smooth, pipeable mixture. Spoon into a disposable plastic or greaseproof paper piping bag, snip off the tip and pipe crosses over the buns.
Bake for 15 minutes until well risen and golden. Meanwhile, make the glaze by dissolving the sugar in the milk in a small saucepan, then boiling for 1 minute. Brush over the buns as soon as they come out of the oven. Leave to cool, then serve split and buttered.

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