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Toronto Blueberry Buns

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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.

  • ServingsServings



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


  • 2 cup 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!

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