Indulge in the sweetness of summer with the Polish blueberry buns recipe, a traditional Polish pastry that celebrates the juiciness of blueberries. Soft and yeasty dough encases a luscious blueberry filling that’s been kissed with sugar. This Polish blueberry buns recipe is perfect for using up fresh blueberries during the summer season.

In Poland, blueberry buns are a familiar sight in bakeries and cafes, offering a delicious start to the day or a sweet pick-me-up for the mid-morning or afternoon. Accompanied by a steaming cup of tea or coffee, these buns are a heartwarming treat that can be topped with powdered sugar or coated in a sweet glaze.

With roots stretching back to the early 20th century, Jagodzianki are steeped in tradition and a rural charm that is quintessentially Polish. Beloved by many, they have grown in popularity beyond Poland’s borders and can now be found in Polish communities around the world.

Polish blueberry buns recipe – quick links

Indulging in Nostalgia: The Sweet Memories of Jagodzianki

Satisfy your cravings for sweetness and indulge in a pastry that captures the essence of Poland’s culinary heritage. Jagodzianki offers a taste of tradition that will warm your heart and leave you longing for more.

As you bite into a warm Jagodzianka, memories flood your mind, taking you back to the carefree days of your childhood. The scent of blueberries fills your nostrils, transporting me to a time when my grandma used to make the best Polish blueberry buns using her old family recipe. And my mother would lovingly pack these sweet buns in my lunchbox, ensuring that I had a delicious treat to enjoy during the school day.

As you savor each bite, you can’t help but feel a sense of nostalgia for those simpler times, when the biggest worry was finishing your homework before playing with your friends. With each mouthful, you’re reminded of the warmth and comfort that your mother’s homemade Jagodzianki brought to your childhood, and you’re grateful for the opportunity to relive those precious memories.

Polish blueberry buns recipe tips

Today, let’s switch things up and begin with some tips that will take your Polish blueberry buns recipe to the next level. To start, here are a few pro tips to make preparing these little delights easier.

If you’re using frozen blueberries, make sure to thaw them first and then strain them on a sieve. This will make it easier for you to shape the dough filled with blueberries.
Be careful not to mix fresh blueberries with sugar too early – the sugar will extract juices from the blueberries and create a syrup, which will make it harder for you to shape the jagodzianki.
The recipe also calls for adding potato starch to the blueberries. You don’t have to add it, but it will help keep the blueberries from leaking out of your sweet buns.
After baking, cover the buns with a cloth for 20-30 minutes – this will give the baked crust a beautiful shine while remaining soft and elastic.

Dough Ingredients

2 1/2 cups (300g) all-purpose flour
2/3 cup (140g) milk
1 1/2 teaspoons (5g) dry yeast
1 1/3 teaspoons (8g) salt
1/4 cup (50g) sugar
1 egg
3 1/2 tablespoons (50g) butter
1 beaten egg for brushing the buns

Filling Ingredients

4 1/2 cups (600g) blueberries
1/4-1/3 cup (50-80g) sugar
1 tablespoon potato starch
1 vanilla pod

Crumble topping Ingredients

3/4 cup (100g) cold flour
1/4 cup plus 1 tablespoon (60g) cold sugar
3 1/2 tablespoons (50g) cold butter
A good pinch of salt

Blueberry Buns – preparation

Start by preparing the yeast dough. Pour the milk into a bowl, add sugar, egg, and yeast. Mix well and add flour and salt. Knead until you get a smooth dough, then add finely chopped cold butter and knead again until you get a smooth, compact, and elastic dough. Cover the bowl with plastic wrap and let the dough rise. You have two options:
1. Let it rise at room temperature for 3-4 hours or
2. In the refrigerator for 12 hours, preferably kneading the dough overnight.
While the dough is maturing, prepare the crumble. Mix the flour with sugar and salt, and grate the butter directly into the flour. Mix, knead quickly to avoid overheating the mixture, wrap in plastic wrap, and put it in the fridge.
Pierced and matured dough, divide into 8-10 equal portions. At this point, mix the blueberries with sugar, vanilla seeds, and a tablespoon of potato starch.

Shaping and baking

Roll out each portion of dough thinly into round disks about 12-15 cm in diameter. Place a portion of blueberries in the center of each rolled-out dough, using about 1.75-2.1 ounces (50-60g) of blueberries for each bun. Now, fold the dough a little bit like a pierogi – pinch together each side to enclose the blueberries inside and minimize the amount of air inside. Seal tightly and place the finished blueberry bun on a baking sheet lined with parchment paper, seam side down.
Cover the finished, sealed, and shaped blueberry buns with a cloth and set aside to rise for an hour.
In the meantime, preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Brush the risen blueberry buns thoroughly with beaten egg, then sprinkle generously with crumble topping – recipe below.
Bake for about 20 minutes, until the blueberry buns and crumble topping are nicely golden brown.