A twist on a spring classic recipe! My Lemon Hot Cross Buns with Dried Blueberries have the perfect, complementary flavor combination of lemon, cinnamon and ginger. It’s similar to the traditional recipe and just as good.
With the immense popularity of my Traditional Hot Cross Buns recipe, this year I decided to make a delicious twist on the original.
Why dried blueberries? They’re larger than currants, have more chew to them and taste especially flavorful when dried. Can you use fresh blueberries? Yes, but they will burst and may turn the buns blue and since they are larger than the dried, just use half the amount.
Where do I buy dried blueberries?
I’ve found them at Target, Walmart, Costco, Sprouts and Waitrose (if you’re in the U.K).
Hot cross buns are prepared with spices like cinnamon and allspice. This lemon version has just a little cinnamon, however, the allspice is replaced by a bright, delicious lemon flavor. There is also lemon zest in the mix to make the crosses.
How do you serve hot cross buns?
Lightly toasted, spread with creamy butter. That’s all you need!
Sometimes called ‘Easter buns’, they are enjoyed on Good Friday and Easter Sunday all around the world. These Lemon Hot Cross Buns with Dried Blueberries are my new favorite breakfast for the Easter holiday and beyond!
How do you reheat Hot Cross Buns?
I like them warm right out of the toaster.
If you’ve made this or any other recipe, leave a comment (or question) below. I love to hear from my readers.
To a bowl, add the milk and whisk in the sugar and yeast. Allow to sit for 3-5 minutes (maybe more) until to start to see it bubble.
To a mixing bowl add the flour, salt, cinnamon, ginger and blueberries, mix well.
Make a well in the center of the flour mix, add the milk and yeast, butter, eggs and lemon zest. Use a spatula to mix and the dough together, then use your hands to make the dough to a large ball. It will be sticky. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Place in an oiled bowl, cover with a towel and leave in a warm place for about 45 mins to rise. The oven turned off is a good place.
Turn out dough onto a floured surface and knead lightly for a few minutes.
Divide the dough into 12 balls and shape each into a bun. Place close together on baking sheet covered with parchment paper, and cover loosely with a towel. Leave in a warm place for 30 minutes until doubled in size.
Preheat oven to 400°F /200°C.
Make the crosses: Mix the 1/3 cup flour, sugar and lemon zest. Mix well and add enough hot water to create a thick paste. Add to a ziptop bag, remove the air and seal. Cut a little off the corner off the ziptop bag and pipe a cross on top of each bun. You can also use a piping bag. No need to score the dough, the crosses melt into the the buns as they bake.
Bake for 15-20 minutes until golden brown (time will depend on your oven).
Add the powdered sugar to a small bowl with 1 tablespoon warm water and stir until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool on a wire rack.
To store the buns, keep in an air tight container for up to 4 days. If you find the buns getting too firm, I like to microwave them (one at a time) for about 20 seconds, this will soften them up and also make them nice and warm.