Blueberry Balsamic Cheesecake Buns

Soft, golden buns meet creamy cheesecake and a vibrant blueberry topping in this bakery-worthy treat. Seven Barrels Blueberry Balsamic adds a subtle tang and deeper berry flavor that keeps every bite from becoming overly sweet.

Serve these buns for a weekend breakfast, holiday brunch, afternoon coffee break, or a dessert that looks far more complicated than it really is.

Recipe Details

• Prep Time: 45 minutes
• Rising Time: 1 hour 30 minutes
• Bake Time: 12–15 minutes
• Total Time: Approximately 2 hours 30 minutes
• Yield: 12 buns
• Course: Breakfast, Brunch, Dessert
• Featured Product: Seven Barrels Blueberry Balsamic

Ingredients

For the Dough

• 1 cup whole milk
• 2¼ teaspoons active dry yeast
• ⅓ cup granulated sugar, divided
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 4 cups bread flour, plus more as needed
• 1½ teaspoons salt
• 6 tablespoons unsalted butter, softened
• Olive oil or cooking spray for greasing the bowl

For the Blueberry Balsamic Topping

• 2 cups fresh or frozen blueberries, divided
• ¼ cup granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice
• 1½ tablespoons Seven Barrels Blueberry Balsamic, divided
• Pinch of salt

For the Cheesecake Filling

• 8 ounces brick-style cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract

For the Crumb Topping

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup light brown sugar, packed
• ¼ teaspoon salt
• 3 tablespoons unsalted butter, melted and cooled slightly

For the Egg Wash

• 1 large egg
• 1 teaspoon water
• Coarse sugar for sprinkling, optional

Instructions

Make the Dough

1. Warm the milk to approximately 110°F. It should feel warm but not hot.
2. Pour the milk into the bowl of a stand mixer. Add the yeast and approximately 1 teaspoon of the measured sugar. Stir gently and let the mixture stand for 5 to 10 minutes, or until foamy.
3. Add the remaining sugar, whole egg, egg yolk, and 3 cups of bread flour. Sprinkle the salt over the flour. Mix on low speed with the paddle attachment until a shaggy dough forms.
4. Add the softened butter 1 tablespoon at a time, allowing each addition to become incorporated before adding the next.
5. Switch to the dough hook. Gradually add the remaining flour and knead on low speed for 8 to 10 minutes. The finished dough should be soft, elastic, and slightly tacky without sticking heavily to your hands. Add additional flour 1 tablespoon at a time only if necessary.
6. Lightly grease a large bowl. Place the dough inside, turn it once to coat, and cover the bowl. Allow the dough to rise in a warm place for 60 to 90 minutes, or until doubled in size.

Prepare the Blueberry Balsamic Topping

1. Whisk the sugar and cornstarch together in a small saucepan.
2. Add 1 cup of blueberries, the lemon juice, 1 tablespoon of Seven Barrels Blueberry Balsamic, and a pinch of salt.
3. Cook over medium-low heat, stirring frequently, until the berries begin to burst and the liquid thickens into a spoonable sauce.
4. Remove the saucepan from the heat. Fold in the remaining blueberries and the remaining ½ tablespoon of Blueberry Balsamic.
5. Transfer the topping to a bowl and allow it to cool completely. Refrigerate it briefly if needed.

Make the Cheesecake Filling

1. Place the softened cream cheese, sugar, egg yolk, and vanilla in a medium bowl.
2. Stir or beat until completely smooth and evenly combined. Set aside.

Make the Crumb Topping

1. Combine the flour, granulated sugar, brown sugar, and salt in a bowl.
2. Pour in the melted butter. Use a fork to mix until the flour is absorbed and the mixture forms soft crumbs.

Shape the Buns

1. Line two baking sheets with parchment paper.
2. Punch down the risen dough and transfer it to a clean work surface.
3. Divide the dough into 12 equal portions. Shape each portion into a smooth ball and arrange the balls approximately 2 inches apart on the prepared baking sheets.
4. Cover loosely and let rise for another 30 to 45 minutes, or until visibly puffy.
5. While the buns rise, preheat the oven to 400°F.
6. Lightly flour the bottom of a small glass or measuring cup. Press it firmly into the center of each dough ball to create a wide indentation. Leave a raised border around the outside.
7. Whisk the egg and water together. Lightly brush the exposed dough with the egg wash. Sprinkle the edges with coarse sugar, if desired.
8. Spoon approximately 1½ tablespoons of cheesecake filling into the center of each bun.
9. Add approximately 1½ tablespoons of cooled blueberry balsamic topping over the cheesecake layer.
10. Sprinkle the crumb topping generously over each bun.

Bake

1. Bake the buns for 12 to 15 minutes, or until the edges are golden brown and the dough is fully baked.
2. Let the buns cool on the baking sheets for approximately 10 minutes before transferring them to a wire rack.
3. Serve slightly warm or at room temperature.

Cook’s Notes

The blueberry topping must be cool before it is added to the buns. A warm topping can soften the cream cheese filling and make assembly messy.

Fresh or frozen blueberries will work. Frozen berries do not need to be thawed, although the topping may need an additional minute or two to thicken.

Store leftover buns in an airtight container in the refrigerator for up to three days. For the best texture, allow refrigerated buns to sit at room temperature for 15 to 20 minutes before serving.

Featured Seven Barrels Product

Seven Barrels Blueberry Balsamic

Sweet, tangy, and filled with ripe berry character, Seven Barrels Blueberry Balsamic gives the homemade blueberry topping greater depth while balancing the richness of the cheesecake filling.

Beyond these buns, try it with fresh berries, pancakes, French toast, vanilla ice cream, salads, grilled pork, or salmon.