Blueberry Cheesecake Brioche Buns

I love making these blueberry cheesecake brioche buns when I want something soft, rich, and bakery-style at home. The dough is buttery and fluffy, the cheesecake filling is smooth and lightly sweet, and the blueberries add a fresh, juicy contrast. These buns feel indulgent but are absolutely worth the time.

Why You’ll Love This Recipe

I enjoy this recipe because it combines everything I love in one bake: tender brioche, creamy cheesecake, and bursts of fruit. I like how impressive they look straight out of the oven, yet the steps are manageable and relaxing. These buns work perfectly for breakfast, brunch, or a sweet afternoon treat.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the brioche dough
240 ml warm milk
2 large eggs
7 g instant yeast
60 g granulated sugar
1 tsp salt
500 g all-purpose flour
113 g unsalted butter, softened

For the cheesecake filling
225 g cream cheese, softened
50 g granulated sugar
1 tsp vanilla extract

For the topping
150 g blueberries, fresh or frozen

For the streusel
60 g unsalted butter, melted
80 g all-purpose flour
70 g brown sugar
½ tsp ground cinnamon

Directions

I start by mixing the warm milk, eggs, yeast, sugar, and salt in a large bowl until combined. I let it sit for a few minutes until it looks slightly foamy.

I add the flour and mix until a sticky dough forms. I knead the dough by hand or with a mixer until it begins to come together, then gradually add the softened butter. I continue kneading for about 10 to 15 minutes until the dough becomes smooth and elastic.

I shape the dough into a ball, place it in a greased bowl, cover it, and let it rise in a warm spot until doubled in size.

While the dough rises, I mix the cream cheese, sugar, and vanilla until smooth and creamy, then set it aside.

Once the dough has risen, I divide it into 9 equal pieces, roll each into a ball, and arrange them on a lined baking tray. I cover them loosely and let them rest for about 20 minutes.

I preheat the oven to 180°C. I press a deep indentation into the center of each bun, fill it with the cheesecake mixture, and top with blueberries.

I mix the streusel ingredients together, sprinkle it over the buns, and bake them until golden brown and set.

Servings And Timing

I usually get 9 buns from this recipe.
Prep time: about 25 minutes
Rising time: about 1 hour 30 minutes
Baking time: about 25 minutes
Total time: about 2 hours 20 minutes

Storage/Reheating

I store the buns in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I warm them in the oven for a few minutes or microwave them briefly until soft and warm.

FAQs

Can I make the dough ahead of time?

I like to prepare the dough the night before and let it rise slowly in the refrigerator. I bring it back to room temperature before shaping.

Can I use frozen blueberries?

I often use frozen blueberries straight from the freezer. I don’t thaw them to avoid excess moisture.

Why is my brioche dough very sticky?

I find brioche dough naturally sticky because of the butter and eggs. I avoid adding too much flour and trust the kneading process.

Can I skip the streusel topping?

I sometimes skip it for a simpler bun. They still turn out delicious with just the cheesecake and blueberries.

Can I freeze these buns?

I freeze the baked and cooled buns for up to 2 months. I thaw them overnight and reheat gently before serving.

Conclusion

I truly enjoy baking these blueberry cheesecake brioche buns because they feel special yet comforting. The soft dough, creamy filling, and fruity topping come together beautifully, making this recipe one I return to whenever I want a homemade treat that feels like it came from a bakery.

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