Lemon Hot Cross Buns with Dried Blueberries

Lemon Hot Cross Buns with Dried Blueberries are a delightful twist on a beloved spring classic. With flavors of lemon, cinnamon, and ginger, paired with the chewy sweetness of dried blueberries, these buns are perfect for Easter or anytime you’re craving a flavorful, soft treat. The addition of lemon zest and a beautiful glaze makes these buns a standout at any breakfast or brunch. Enjoy them warm, lightly toasted, or as a creative dessert.

Why You’ll Love This Recipe

These Lemon Hot Cross Buns bring a refreshing update to the traditional recipe. The lemon zest and dried blueberries create a delicate, fruity flavor that is balanced by the warmth of cinnamon and ginger. The soft, fluffy texture and sweet glaze make them irresistibly tempting, while the dried blueberries provide a pleasant chew. Whether for Easter breakfast, a special occasion, or just because, these buns will quickly become a favorite in your household.

Ingredients for Lemon Hot Cross Buns with Dried Blueberries

For the buns:

• 1 cup (236 ml) milk, warmed to 100–115°F (38 – 46°C)

• 4 tablespoons sugar

• 2 teaspoons instant dried yeast

• 4 cups + 2 tablespoons (525 grams) all-purpose flour

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• 1 cup (150 grams) dried blueberries

• 6 tablespoons unsalted butter, melted

• 2 large eggs (beaten, room temperature)

• 2 tablespoons lemon zest (from 2 lemons)

For the crosses:

• ⅓ cup (46 grams) all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon lemon zest

• 2 tablespoons powdered sugar

• Warm water

For the glaze:

• 2 tablespoons powdered sugar

• Warm water

How to Make Lemon Hot Cross Buns with Dried Blueberries

Step 1: Prepare the Yeast Mixture

In a bowl, add the warm milk and whisk in the sugar and yeast. Allow the mixture to sit for 3-5 minutes until it starts to bubble, indicating that the yeast is activated.

Step 2: Make the Dough

In a large mixing bowl, combine the flour, salt, cinnamon, ginger, and dried blueberries. Mix well. Make a well in the center and add the yeast mixture, melted butter, beaten eggs, and lemon zest. Using a spatula, mix everything together until the dough starts to come together, then knead with your hands to form a ball. The dough should be slightly sticky but should become smoother with kneading. Knead for about 5 minutes on a floured surface until the dough is smooth and elastic.

Step 3: First Rise

Place the dough in a lightly oiled bowl, cover with a clean towel, and leave it in a warm place to rise for about 45 minutes, or until it has doubled in size.

Step 4: Shape the Buns

Once the dough has risen, turn it out onto a floured surface. Divide it into 12 equal pieces and shape each piece into a round bun. Place the buns close together on a parchment-lined baking sheet. Cover loosely with a towel and leave them to rise for another 30 minutes, until they have doubled in size and are touching.

Step 5: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 6: Make the Crosses

For the crosses, mix the flour, sugar, and lemon zest in a small bowl. Add just enough warm water to form a thick paste. Transfer the mixture to a zip-top bag or piping bag, snip off the corner, and pipe a cross over each bun.

Step 7: Bake the Buns

Place the buns in the oven and bake for 20-25 minutes, or until they are golden brown. The baking time may vary depending on your oven, so keep an eye on them.

Step 8: Prepare the Glaze

While the buns are baking, mix the powdered sugar with a small amount of warm water to create a syrupy glaze. When the buns are done baking, remove them from the oven and immediately brush the glaze over the tops while they are still warm.

Step 9: Cool and Serve

Allow the buns to cool slightly before transferring them to a wire rack. Serve them warm, or store them in an airtight container for up to 4 days. If they begin to firm up, you can microwave them for 10-15 seconds to soften them.

Serving Suggestions

These buns are perfect as a sweet breakfast treat, but they can also be enjoyed in creative ways:

• Toast and butter for a quick snack.

• Drizzle with honey or maple syrup for an extra touch of sweetness.

• Top with jam or marmalade for a citrusy pairing.

• Spread with Nutella for a chocolatey twist.

• Serve with clotted cream or mascarpone for an indulgent snack.

• Make a bread pudding by cubing the buns and baking them with a custard mixture.

Make-Ahead and Storage Tips

Make-Ahead:

You can prepare the dough the night before and refrigerate it after the first rise. In the morning, let the dough come to room temperature, shape it into buns, and allow it to rise again before baking.

Storage:

Store cooled buns in an airtight container for up to 4 days. To reheat, wrap them in foil and heat them in a preheated oven at 300°F (150°C) for 10-15 minutes. You can also microwave individual buns for 10-15 seconds.

Freezing:

These buns freeze well. After baking and cooling, store them in an airtight container or freezer bag for up to 3 months. To reheat, thaw at room temperature and warm them in the oven or microwave.

Conclusion

Lemon Hot Cross Buns with Dried Blueberries are a delicious twist on a spring classic, perfect for Easter or any time you’re craving something fresh and flavorful. The combination of lemon, cinnamon, and dried blueberries creates a unique and irresistible flavor, while the soft and fluffy texture ensures every bite is a treat. Make them for your next brunch or holiday gathering and enjoy the compliments from family and friends. Happy baking!