Small-Batch Blueberry Hot Cross Buns

Small Batch Dried Blueberry Lemon Hot Cross Buns

Course: Snack
Cuisine: American, Canadian
Keyword: hot cross buns with blueberries
Prep Time: 2 hours 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Servings: 6 buns
Energy: 384 kcal
Author: Jennifer Maloney
This small batch recipe makes just 6 hot cross buns and are baked up in a 9x5-inch loaf pan. If you'd like more, you can double the recipe by doubling all the ingredients EXCEPT the yeast. These freeze beautifully!


  • 1/2 cup whole milk
  • 2 1/4 tsp active dry or instant yeast
  • 2 Tbsp warm water
  • 1 egg
  • 2 Tbsp white sugar
  • 1 tsp lemon zest
  • 2 cups all-purpose flour more as needed
  • 1/2 tsp fine salt use 1/4 tsp. if using salted butter
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3 Tbsp unsalted butter at room temperature
  • 1/4 - 1/3 cup dried blueberries or 1/3 - 1/2 cup frozen blueberries, dusted with a bit of flour

For glaze:

  • 1 egg yolk
  • 1 tsp water

For the icing:

  • 1 cup icing/confectioners sugar
  • 3 Tbsp butter at room temperature
  • 2-3 Tbsp milk


  1. Heat your milk in a small saucepan or in the microwave until steaming with small bubbles around the edges. Set aside to cool to lukewarm.
  2. Add your yeast to 2 Tbsp. warm water (about 110° F.). Stir, then set aside to proof.
  3. Once milk has cooled to lukewarm, add egg and stir until well combined. (*Be sure your milk has cooled sufficiently, otherwise the egg will cook in the hot milk). Add the yeast mixture. Set aside.
  4. In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, add the sugar and lemon zest. With hands or with paddle attachment, rub zest in to sugar. Add flour, salt, cinnamon, nutmeg and butter to bowl. Still using the paddle attachment (or your hands), work the butter in to the flour until it has broken down a bit.
  5. Switch to kneading hook with stand mixer. Add milk/egg/yeast mixer to bowl. Knead until dough is smooth and elastic, adding a bit more flour if necessary. Add blueberries and knead until incorporated. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, 60-90 minutes.
  6. Remove dough to a floured surface and divide in to 6 equal portions. Form each portion in to a ball and place in a greased or parchment lined 9x5-inch loaf pan. Cover with a tea towel and allow to rise until almost doubled and puffy - 30-45 minutes.
  7. Preheat oven to 375° F.
  8. When buns have risen, combine 1 egg yolk with 1 tsp. water in a small bowl. Brush tops and sides of buns well. Place in preheated oven for about 25 minutes or until they sound hollow when tapped or 195° F. when tested with a thermometer (*check buns at 20 minutes and loosely cover with tin foil if tops are browned enough).
  9. For the icing: Add icing sugar, milk and softened butter to a bowl and stir to combine. Add more icing sugar (or milk) as needed to make an icing of piping consistency.