Blueberry Swirl Brioche Buns

Blueberry Swirl Brioche Buns

This month for Perfecting Patisserie I have tried making blueberry swirl brioche buns. If you haven’t seen it before, Perfecting Patisserie is a blogging challenge I organise where I try out different patisserie recipes, and invite other bloggers to send in their patisserie blog posts too.

Each month I post a roundup of all the entries. I have still not made a successful batch of macarons – however having bought a book by Jill Colonna, of the blog Mad about Macarons, I am certain I will get there eventually! Now I just need to find time to make them…

Blueberry Swirl Brioche

Brioche is one of my favourite kinds of bread – buttery soft, pillowy and rich in flavour. When I lived in France as a student I would look forward to visiting the boulangeries and buying brioches that I would enjoy for my breakfast, tearing off pieces and dipping them in a bowl of hot chocolate.

My children enjoy the brioche rolls you can get in the supermarket for a quick breakfast or for an afternoon snack too. So making my own might save a few pennies too.

Blueberry Swirl Brioche

I decided to make brioche buns rather than a loaf, and set about looking for a recipe to try. I don’t know about you but Pinterest is a great source of recipe inspiration for me.

I have boards full of Patisserie, Baking, Slow Cooker recipes and oodles more. Come and see.

Blueberry Swirl Brioche

I found a great looking recipe for matcha green tea marble brioches and thought I would try the basic brioche recipe with a different filling.

I decided to adapt the recipe slightly, and make a tear and share loaf without a tin, and also use my blueberry powder I bought recently and try to make some swirls of colour inside the buns in the same way.

If you’ve seen my Croatian povitica (as Chetna made so well in GBBO last year), then you’ll have seen what great effects can be achieved by rolling, folding and twisting the dough.

Rich and buttery, these homemade blueberry swirl brioche buns are far far better than brioche buns you can buy in the shops. Bake a batch and freeze the remainder so you can have an easy breakfast on a busy morning with no fuss at all.

Blueberry Swirl Brioche

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Blueberry Swirl Brioche Buns

Blueberry Swirl Brioche


Blueberry Swirl Brioche Buns

Brioche buns with blueberry swirl in a tear-apart loaf
5 from 1 vote
Print Pin Rate
Course: Baking
Cuisine: French
Prep Time: 40 minutes
Cook Time: 25 minutes
Proving Time: 3 hours
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 235kcal
Author: bakingqueen74


  • 300 g strong white bread flour
  • 60 g golden caster sugar
  • 1 sachet of fast action yeast
  • 125 ml semi-skimmed milk
  • 1 medium egg
  • 50 g unsalted butter at room temperature, diced
  • 50 g freeze-dried blueberry powder


  • Place all the ingredients except the butter in your stand mixer using a dough hook (or in a large bowl if making by hand).
  • Mix gently to combine.
  • Add the butter gradually during the following kneading stage.
  • Knead for approx. 8 minutes until smooth and elastic, and the dough comes clean from the side of the stand mixer bowl.
  • Remove the bowl from the mixer, cover bowl with clingfilm and leave to rise for 2 hours or until doubled in size.
  • Push back the dough to deflate it, then roll it out to a large rectangle.
  • Sprinkle the blueberry powder all over the dough to cover it.
  • Fold in the sides of the dough to meet in the centre, then roll the dough out again into a longer rectangle. Fold the top and bottom down again to meet in the centre, then fold the bottom half onto the top half. This is similar to the folds you carry out when making puff pastry. I did this twice.
  • Roll the dough out again into a rectangle shape. Roll it up along the wide side like when making a Swiss roll. Cut into six slices.
  • Using butter or cake release spray, prepare a cake tin. Place the slices in the tin and cover with clingfilm. Leave to double in size again, for around 45 minutes.
  • Preheat your oven to 180 degrees C (fan). Bake for 20-25 minutes until golden brown and cooked through.
  • Allow to cool on a wire rack.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

Sending this to Bake of the Week with Casa Costello and Maison Cupcake.

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[…] I linked up my blueberry swirl brioche buns. […]


I would love to make this but I think glutenfree, dairyfree and sugarfree might be one step too far on the challenge front! You never know, I might give it a try!

I’ve long meant to have another bash at brioche (it was terrible the only other time I tried it and it scared me off for about five years!!!) and these look so soft and lovely!

Thanks for submitting to Bake Of The Week, your recipe has been featured in the round up now live at 1st March Bake of the Week

This sounds delicious, and I love the idea of making it in little buns instead of a whole loaf!

Brandon @ Kitchen Konfidence

Brioche is so rich and delicious!! I’ve never made it though. Well done!

I want to reach through the screen and grab a handful. It looks so good!

These look so good! My daughter loves to bake so we might try these over the weekend x

What a fun challenge you set for yourself!

These look so light and fluffy. Blueberries are one of my favorite fruits! Perfect.

These buns look beautiful and delicious. Love the tear and share idea, perfect for a weekend brunch. Sammie.

Blueberry powder? I had no idea that exists! But I would love to try it. These buns look perfect 🙂

Wow, I’ve never knew blueberry powder exists… love the idea of it.. off to google where I can buy some

Okay, Lucy. I have never been one to do much yeast baking but you are seriously tempting me. The ingredient list isn’t long and the instructions seem straightforward. *And* I have blueberry powder!

I have actually only ever tried brioche as a burger bun, but these some amazing. I am a little bit obsessed with blueberries at the moment.

Oh this sounds and looks delicious Lucy! I love homemade brioche, it’s so different to the supermarket version isn’t it? I’ve pinned it for when I’m in need of bread inspiration!

Sue G

At what stage do you add the butter? Surely you don’t use 50g to grease the tin?