Blueberry Lemon Cheesecake Brioche Buns (Sourdough or Yeast)

If you’re into soft, rich, bakery-style buns that feel like a full-on dessert but are totally appropriate for breakfast, these Blueberry Lemon Cheesecake Brioche Buns are for you. They’ve got it all: buttery brioche dough, a tangy-sweet cream cheese center, juicy blueberries, a cinnamon crumb topping, and a bright lemon glaze that pulls the whole thing together. You can make them with sourdough starter or instant yeast, depending on what you’ve got on hand or how much time you’ve got.

Yes, they take a bit of planning, especially the sourdough version, but the actual process is pretty straightforward and very doable, even if you’re not a bread pro. You’ll mix and knead the dough, let it rise, shape the buns, and fill them up. They’re perfect for weekend baking, brunch with friends, or honestly, just because you want something sweet and satisfying. The contrast of textures and flavors makes them worth every step.

Why You’ll Love Blueberry Lemon Cheesecake Brioche Buns

• Bakery-Worthy Results at Home: These buns come out pillowy and golden with layers of flavor and texture that feel like they came straight from a pastry shop.
• Sweet Meets Tangy: The combo of creamy lemon cheesecake and juicy blueberries gives every bite a sweet-tart balance that’s hard to beat.
• Ideal for Make-Ahead Baking: The dough can be prepped the night before, making your morning bake faster and way more relaxed.
• Hands-On but Low Stress: While they take time, each step is simple and spaced out, so you can work at a chill pace without getting overwhelmed.
• Perfect for Sharing (or Not): They’re beautiful enough for a brunch table but just as good snuck warm from the pan with a spoon.

Ingredients Needed To Make Blueberry Lemon Cheesecake Brioche Buns

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

• All-purpose flour
• Sugar
• Sea salt
• Milk
• Egg
• Butter
• Vanilla bean paste
• Sourdough starter or yeast/honey
• Water
• Cream cheese
• Powdered sugar
• Lemon juice
• Ground cinnamon
• Brown sugar
• Fresh blueberries

Variations, Substitutions, and Tips

• Sourdough Starter Swap: If you don’t have a sourdough starter, you can substitute with instant yeast. Use 2 ¼ teaspoons instant yeast mixed with ⅓ cup warm water and 1 teaspoon honey.
• Vanilla Bean Paste Substitute: Swap with the same amount of regular vanilla extract.
• Lemon Juice Alternatives: In the cream cheese filling, lemon juice can be replaced with milk. For the glaze, you can use water instead.
• Fresh Blueberries Substitute: You can use raspberries or chopped strawberries in place of the blueberries, but skip frozen berries since they add too much moisture.
• Sourdough Fridge Method: To break up the work, you can refrigerate the dough overnight after mixing. Just let it come back to room temperature for an hour or two before shaping.
• Avoid Overproofing: Whether using yeast or sourdough, don’t let the dough rise too long or it may turn overly sour and lose structure.
• Shaping Tip: To get a neat well in the center, press down gently using your fingers or the bottom of a mug.
• Even Baking: Make sure buns are evenly spaced on the tray so they bake evenly and don’t stick together.

How To Make Blueberry Lemon Cheesecake Brioche Buns

1. Warm up the milk, butter, and sugar just enough to melt everything together, then let it cool down a bit.
2. In a bowl, mix the milk mixture with your starter or yeast, egg, and dry ingredients until a dough forms.
3. Knead the dough until smooth, then place it in a greased bowl, cover, and let it rise until doubled.
4. Once risen, divide the dough into even pieces and roll each one into a smooth ball.

5. Press a well into the center of each ball and place them on a lined baking sheet.

6. Mix the cream cheese filling and spoon it into the center of each bun.
7. Brush the edges with an egg wash, top with blueberries, and sprinkle on the crumb topping.

8. Let the buns rest while the oven preheats.
9. Bake until golden brown and cooked through.

10. Let them cool slightly, then drizzle with lemon glaze before serving.

Commonly Asked Questions

Can I use instant yeast instead of sourdough starter?

Yes, you can! Just replace the sourdough starter with 2 ¼ teaspoons of instant yeast mixed with ⅓ cup of warm water and 1 teaspoon of honey. Let it bloom before using, and your rise time will be much shorter than the sourdough method.

Get all the best baking tips!

Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.

GET ALL THE TIPS HERE →

Can I make the dough ahead of time?

Absolutely. After the dough is mixed, cover it and place it in the fridge overnight. The next day, let it come to room temperature for 1–2 hours before shaping and baking.

What’s the best way to shape the brioche buns?

Once the dough is portioned, roll each piece into a ball. Press the center gently with your fingers or a small cup to create a well for the cream cheese filling. Don’t press too deep, just enough to hold the filling.

How do I prevent soggy brioche buns?

Avoid using frozen berries, as they release too much moisture during baking. Stick with fresh berries and don’t overfill the center with cream cheese or glaze.

Can I use other fruit besides blueberries?

Yes, fresh raspberries or chopped strawberries are great alternatives. Just make sure they’re not too juicy and avoid frozen berries.

How should I store the baked brioche buns?

Store leftover buns in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Let them cool completely before storing.

What’s the best way to reheat them?

To reheat, place the buns in a 300°F oven for about 5–7 minutes or until warmed through. You can also microwave one bun at a time for about 20 seconds, though the oven method keeps the texture better.

Can I freeze the buns?

Yes, these freeze well. Wrap individually in plastic wrap and store in a freezer-safe container or bag. Thaw overnight in the fridge and warm in the oven before serving.

Blueberry Lemon Cheesecake Brioche Buns (Sourdough or Yeast)

Soft, pillowy brioche buns filled with lemony cream cheese, fresh blueberries, a cinnamon crumb topping, and a sweet lemon glaze. Make them with sourdough starter or instant yeast!

No ratings yet

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

12 hours hrs

Total Time 13 hours hrs 5 minutes mins

Course breads, Dessert

Servings 8

Equipment

• Stand mixer with dough hook (or mix by hand)
• mixing bowls
• small saucepan
• pastry brush
• Rolling pin (optional)
• Parchment paper
• 2 baking sheets
• Measuring cups and spoons
• Pastry cutter or fork
• Whisk or spoon

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 3 ¾ cups all-purpose flour
• ⅓ cup sugar
• ½ tsp sea salt
• 1 ⅓ cups milk
• 1 egg
• 5 tbsp butter
• 2 tsp vanilla bean paste
• ⅓ cup sourdough starter see substitution below for yeast

Brushing Mixture

• 1 egg yolk + 2 tbsp water
• Cream Cheese Filling
• 16 oz cream cheese room temp
• 1 ½ cups powdered sugar
• 2 tbsp lemon juice
• Directions: In a bowl mix the ingredients together until smooth.

Crumb Topping

• ¾ cup all-purpose flour
• 6 tbsp butter room temp
• 1 tsp ground cinnamon
• ½ cup brown sugar
• Directions: In a bowl mix together the cinnamon sugar and flour. With your fingers or a pastry cutter, work the butter into the flour creating crumbles.

Blueberries

• 1 ½ cups fresh blueberries

Glaze

• 2 cups powdered sugar
• 3 –4 tbsp lemon juice
• Directions: In a bowl add the powdered sugar and 3 tbsp of lemon juice. Mix until smooth. If needed, add more lemon juice. Drizzle on top of the buns.

Shop Ingredients on Jupiter

Instructions

 

• STARTER: Feed your starter at least 4 hours in advance to make sure it’s nice and bubbly/active.
• YEAST: Warm the water to 110°F (should be fairly accurate—too hot will kill the yeast). Mix the water and honey together, add the yeast and let it bloom approx. 5–10 minutes.
• Place a small stockpot over medium/low heat. Add the milk, sugar, and butter to the pot and allow the butter to melt into the milk. Do not boil—only scald slightly. Remove from the heat. Allow to cool partially (adding it to the yeast or sourdough too hot will kill the yeast—this cooling part is crucial).
• In a mixing bowl add the milk/butter mixture, sugar, the sourdough starter (or yeast), and egg. Mix well. Then add the dry ingredients and with a dough hook on the #2 setting on your mixer, mix for approx. 3–5 minutes. The dough should have a pull to it—it shouldn’t tear easily.
• Place in a large lightly buttered bowl, cover with plastic wrap, and top with a towel. Let sit:
• Sourdough method: overnight 8–12 hours
• Instant yeast: 2–4 hours
• (Temp and humidity will affect rise time. Dough should be doubled in size—do not overproof or it may become overly sour.)
• Sourdough fridge option: Cover the dough and place it in the fridge overnight. Remove the next morning and let come to room temp 1–2 hours before shaping.
• Once doubled in size, prep 2 baking sheets lined with parchment paper.
• Turn the dough onto a lightly floured surface and roll into a log approx. 12” long. Cut into 8 fairly equal pieces. Shape each piece into a smooth ball by gently moving the dough back and forth with your hands. Place seam-side down on the tray.
• Use your fingers or a mug to gently press down the center of each dough ball to create a well, leaving about a 1” round barrier. The dough will spread to about 4”–5” diameter.
• In a bowl, mix the egg yolk and water for brushing. Fill the center of each bun with the cream cheese mixture. Brush the outer dough with egg wash. Sprinkle the fresh blueberries on top of the cream cheese and add crumb topping around the edges.
• Preheat the oven to 375°F. While the oven is heating, allow the buns to rest at room temp.
• Bake for 18–25 minutes, or until edges are golden brown. Let cool. Drizzle with glaze and enjoy!

Notes

Substitutions & Swaps

• Sourdough starter: Sub with 2 ¼ tsp instant yeast + ⅓ cup warm water (110°F) + 1 tsp honey
• Vanilla bean paste: Sub with equal amount of vanilla extract
• Lemon juice (in filling and glaze): Sub with milk (for filling) or water (for glaze)
• Fresh blueberries: Sub with other fresh berries such as raspberries or chopped strawberries (do not use frozen—too much moisture)

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

These blueberry cheesecake brioche buns always disappear fast in my house. They’re rich, soft, and full of that tangy lemon cream cheese goodness I crave with coffee. If you’re into a little weekend baking project with a major payoff, this one’s totally worth it.