Jamie Oliver takes viewers on a sunny Swedish-inspired baking adventure in this friendly take on blueberry buns. This post captures his joyful approach to simple, rustic baking — perfect for anyone looking to add a sweet treat to their cooking, easy recipes repertoire. The method keeps things uncomplicated, focusing on good flavours: wild blueberries, fragrant cardamom and buttery, caramelised edges.
What makes these buns special
The buns are soft, gently spiced with bashed cardamom, and studded with juicy blueberries that are macerated with sugar and a splash of orange. Jamie highlights a playful trick: little knobs of butter and brown sugar on the tray so the bases caramelise, giving extra crisp and glossy bottoms — a delightful contrast to the tender crumb. It’s joyful, honest baking that elevates everyday cooking, easy recipes.
Ingredients
- 375 ml tepid milk
- 1 sachet (7 g) dried yeast
- 2 medium eggs
- Pinch of salt
- Just over 1 tsp crushed green cardamom seeds
- 200 g white sugar
- 50 g melted butter (plus extra knobs for the tray)
- 750 g plain flour
- 375 g blueberries (wild or regular)
- 75 g sugar to macerate the berries
- Juice of ½ orange (optional zest to finish)
- Small handful brown sugar for caramelising trays
Method — simple steps
- Mix the tepid milk with the dried yeast and let it froth for a few minutes.
- In a bowl whisk the eggs with a pinch of salt, crushed cardamom, 200 g sugar and 50 g melted butter until slightly fluffy.
- Add the milk–yeast mixture, then gradually work in 750 g plain flour until the dough is soft but not too sticky.
- Cover with a damp cloth and prove for 1–1½ hours, until doubled in size.
- Macerate the blueberries with 75 g sugar and half an orange’s juice to add brightness.
- Roll out the proved dough, scatter the fruit, fold and trap the berries inside, then portion into about eight buns.
- Place small knobs of butter and a sprinkle of brown sugar on the baking tray — this caramelises under the buns for crisp, sticky bases.
- Let the shaped buns prove for 30 minutes, sprinkle with a little sugar and orange zest, then bake at 180°C / 350°F for 20–25 minutes until golden and crisp.
Tips & tricks from the recipe
- Cardamom: Freshly crushed green cardamom makes a big flavour difference — a teaspoon is enough to perfume the dough.
- Fruit: Wild blueberries are terrific, but any tart-sweet fruit works. Macerating with sugar draws out juices and avoids soggy pockets.
- Caramelised bases: Try the butter + brown sugar trick on the tray for crackly, flavourful bottoms.
- Don’t overwork: Keep the dough soft and slightly tacky — you want tender buns, not heavy ones.
Storage and serving
Serve warm with coffee or tea, or as a pudding with custard. The buns are best the day they’re baked; store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in the oven to bring back the crisp edges.
"A beautiful bun dish inspired by an incredible journey in Sweden — crispy bits and all." — Jamie Oliver
These blueberry buns are cheerful, forgiving and a brilliant addition to any home baker’s collection of cooking, easy recipes. Try them on a weekend morning — they’ll fill the kitchen with scent and smiles. For a final note: Jamie is properly chuffed with the result, and so will anyone who tastes them.
Want more inspiration? Repeat this simple formula with other fruits or spices and keep building your library of joyful, everyday baking.
This article was created from the video Making & Baking Blueberry Buns | Jamie Oliver with the help of AI.
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