If you’re looking for a delicious, fruity treat that combines the perfect balance of sweet and creamy, look no further! Wild Blueberry Ricotta Sweet Buns are the perfect choice. With a soft, fluffy dough filled with sweet wild blueberries and creamy ricotta cheese, these buns will quickly become a favorite for breakfast, dessert, or any time you crave something delightful. Let’s get baking!

Introduction

Why Make Wild Blueberry Ricotta Sweet Buns?

These buns offer the perfect combination of flavors, with the sweet and tangy wild blueberries pairing beautifully with the creamy richness of ricotta cheese. They are easy to make and perfect for any occasion, whether it’s a cozy breakfast or a sweet treat after dinner. The light, airy dough and the burst of blueberry flavor in every bite will make these buns a go-to recipe for the entire family!

Ingredients

To make these delicious Wild Blueberry Ricotta Sweet Buns, you’ll need:

2 1/4 teaspoons active dry yeast
1/2 cup warm milk
1/4 cup granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup ricotta cheese
2 large eggs

For the filling:

1 cup wild blueberries (fresh or frozen)
1/4 cup sugar
1 tablespoon lemon zest

For the glaze (optional):

1/4 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

How to Make Wild Blueberry Ricotta Sweet Buns – Step by Step

Activate the Yeast
In a small bowl, combine 1/2 cup warm milk with 1/4 cup granulated sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5-10 minutes until it becomes frothy.
Make the Dough
In a large mixing bowl, combine 3 cups of flour and 1/2 teaspoon salt. Add the softened butter, ricotta cheese, and the yeast mixture. Mix in 2 eggs and stir until the dough comes together. If the dough is too sticky, add a little more flour as needed.
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Prepare the Filling
While the dough is rising, mix 1 cup of wild blueberries with 1/4 cup sugar and 1 tablespoon lemon zest in a small bowl. Set aside.
Roll Out the Dough
Once the dough has risen, punch it down to release any air. Roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Add the Filling
Spread the blueberry mixture evenly over the rolled dough, leaving a small border around the edges.
Shape the Buns
Starting from one edge, carefully roll the dough into a log. Slice the log into 8-10 equal pieces and arrange them in a greased 9×13-inch baking dish.
Second Rise
Cover the buns with a towel and let them rise again for 30-45 minutes, or until they’ve puffed up.
Bake
Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Make the Glaze (optional)
While the buns are baking, whisk together the powdered sugar, milk, and vanilla extract to make a simple glaze.
Glaze and Serve
Once the buns are baked and slightly cooled, drizzle the glaze over the top. Serve warm and enjoy!

Helpful Tips for Wild Blueberry Ricotta Sweet Buns

For Extra Sweetness: If you prefer a sweeter bun, you can add more sugar to the filling or glaze.
Frozen Blueberries: If using frozen wild blueberries, do not thaw them before adding them to the dough to avoid sogginess.
Fluffy Buns: Be sure to allow enough time for both rises to get the lightest and fluffiest buns.
Storage: Store any leftover buns in an airtight container for up to 2 days. They also freeze well for up to a month.

Wild Blueberry Ricotta Sweet Buns

Author: Camelia Recipes

Print Recipe

Description

Instructions

Activate the Yeast
In a small bowl, combine 1/2 cup warm milk with 1/4 cup granulated sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5-10 minutes until it becomes frothy.
Make the Dough
In a large mixing bowl, combine 3 cups of flour and 1/2 teaspoon salt. Add the softened butter, ricotta cheese, and the yeast mixture. Mix in 2 eggs and stir until the dough comes together. If the dough is too sticky, add a little more flour as needed.
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Prepare the Filling
While the dough is rising, mix 1 cup of wild blueberries with 1/4 cup sugar and 1 tablespoon lemon zest in a small bowl. Set aside.
Roll Out the Dough
Once the dough has risen, punch it down to release any air. Roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Add the Filling
Spread the blueberry mixture evenly over the rolled dough, leaving a small border around the edges.
Shape the Buns
Starting from one edge, carefully roll the dough into a log. Slice the log into 8-10 equal pieces and arrange them in a greased 9×13-inch baking dish.
Second Rise
Cover the buns with a towel and let them rise again for 30-45 minutes, or until they’ve puffed up.
Bake
Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Make the Glaze (optional)
While the buns are baking, whisk together the powdered sugar, milk, and vanilla extract to make a simple glaze.
Glaze and Serve
Once the buns are baked and slightly cooled, drizzle the glaze over the top. Serve warm and enjoy!

Notes

For Extra Sweetness: If you prefer a sweeter bun, you can add more sugar to the filling or glaze.
Frozen Blueberries: If using frozen wild blueberries, do not thaw them before adding them to the dough to avoid sogginess.
Fluffy Buns: Be sure to allow enough time for both rises to get the lightest and fluffiest buns.
Storage: Store any leftover buns in an airtight container for up to 2 days. They also freeze well for up to a month.

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