These blueberry crumb buns are a deceitful addition to your afternoon cup of tea. The delicate bun dough is complemented by sweet sticky blueberry jam and a decadent streusel topping.

Blueberry Crumb Buns [Vegan]

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For the Dough:

  • 1 tablespoon ground flax
  • 3 tablespoons hot water
  • 2 1/4 teaspoons dry instant yeast
  •  3/4 cup plus 2 tablespoons non-dairy milk, warm
  • 1/4 sugar
  •  6 tablespoons vegan butter
  • 1 teaspoon salt
  • 2 1/2 cups flour
  • Blueberry jam

For the Streusel Topping:

  •  3/4 cup brown sugar packed
  •  1 cup sugar
  •  1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 sticks vegan butter
  •  3 1/4 cups cake flour


  1. Combine the ground flax with the hot water and let it stand to thicken, about 5 minutes.
  2. Prepare the bun dough by combining the yeast and warm milk with a pinch of sugar. After 5 minutes, it should be frothy and that proves it is alive and working, so you can proceed.
  3. Combine all of the ingredients including the yeast milk and the flax paste into the work bowl of your mixer with the dough hook attachment and mix it for 2 minutes on low speed. Stop the mixer to scrape the bottom and sides of the bowl to help the dough incorporate evenly.
  4. If the dough looks particularly sticky you can add another tablespoon of flour.
  5. Mix it for another 4 minutes, then turn the dough out onto a generously floured surface and knead for 20-30 strokes until it forms a smooth ball of dough. Add flour if necessary but do not add too much or you will have a very stiff dough.
  6. Place dough in a lightly oiled bowl, cover it, and allow to rest for about one hour at room temperature.
  7. In the meantime, prepare the streusel topping by creaming the vegan butter with both sugars for about 2 minutes.
  8. Add the cinnamon, salt, and flour and mix just until combined and keep in the refrigerator until needed.
  9. After 1 hour of resting the dough, begin preheating your oven to 375°F.
  10. Remove the dough from the oiled bowl onto a lightly floured work surface and gently press the dough to release the gasses and shape it into your 9x13-inch pan.
  11. Dock the dough with a fork to allow the steam to escape while baking.
  12. Spread with blueberry jam over the dough.
  13. Cover the entire bun with streusel topping but do not use too much pressure to push the streusel into the pan.
  14. Bake it on the center rack in on the pizza stone in a preheated 375°F oven for 15 minutes, then turn the oven down to 325°F and bake for another 35-45 minutes or until the streusel is no longer doughy.
  15. Let it cool a bit before serving the streusel. Cut it into desired portions and sprinkle powdered sugar over the top of the buns.

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Nutritional Information

Total Calories: 7073 | Total Carbs: 958 g | Total Fat: 316 g | Total Protein: 84 g | Total Sodium: 3157 g | Total Sugar: 416 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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