These Sourdough Finnish Blueberry Buns (Mustikkapiiraat) are a Nordic-inspired treat made with rich, cardamom-scented sourdough pulla dough and filled with juicy blueberries. A perfect balance of sweet, tangy, and fluffy, these traditional Finnish buns are ideal for breakfast, coffee breaks, or as a special treat. Learn how to create these beautiful buns step by step.
Equipment
- Stand mixer with dough hook
- Kitchen scale
- baking sheets
- Mixing bowls
- Pastry brush
- Bench scraper
- Measuring cups & spoons
Ingredients
For the Dough:
- Sourdough pulla dough, prepared up to the bulk fermentation stage (follow your preferred recipe)
For the Egg Wash:
- 1 egg
- 2 tbsp whole milk or cream
For the Blueberry Filling:
- 2 cups blueberries (wild or cultivated)
- ½ cup granulated sugar
- 1 tbsp cornstarch
Optional Garnish:
- Pearl sugar for sprinkling
Instructions
- After bulk fermentation, check that the dough is risen and bubbly.
- Line 2 baking sheets with parchment paper.
- Divide dough into 24 equal pieces (50-55g each) and shape into tight balls.
- Place on baking sheets, seam side down. Cover loosely with plastic wrap and proof for 90 minutes.
- Preheat oven to 400°F (200°C).
- Prepare egg wash by whisking together egg and cream.
- In a small bowl, combine blueberries, sugar, and cornstarch.
- Press deep wells into the center of each bun.
- Brush buns with egg wash.
- Fill each bun’s well with a tablespoon of blueberry filling.
- Sprinkle with pearl sugar if desired.
- Bake for 18-23 minutes, until golden brown and fragrant.
- Cool on baking sheets for a few minutes, then transfer to a wire rack.
Notes
Bring the taste of Finnish summer into your kitchen with these Sourdough Finnish Blueberry Buns (Mustikkapiiraat). Bursting with juicy wild blueberries and nestled in rich, cardamom-scented sourdough pulla dough, these buns are the perfect balance of sweet, tangy, and fluffy. Whether you're a sourdough enthusiast or simply love a good Scandinavian treat, this recipe is bound to become a favorite! 🇫🇮✨
💜 Why You’ll Fall in Love with Mustikkapiiraat
The origin of this recipe comes from a generous harvest of wild Michigan blueberries — a whole gallon of them! Inspired by Finnish baking traditions, this recipe transforms humble blueberries into a stunning centerpiece. When experimenting with sourdough pulla dough, the creator of this recipe discovered how beautifully it could be adapted into individual buns. The result? Rich, moist, and wonderfully airy buns with a soft crumb that perfectly cradles a luscious blueberry filling. A sprinkle of aromatic cardamom in the dough elevates the flavor, creating a cozy, spiced note that harmonizes with the sweet-tart berries. The result is a treat that's not overly sweet, but deeply satisfying. 💡 Pro Tip: Make sure to create deep, wide wells in the buns to hold the generous blueberry filling — this small trick keeps the berries from escaping during baking!🛠️ Essential Tools & Equipment
Before you begin, gather the following kitchen tools to ensure a smooth baking experience:- Mixing bowls (various sizes 🥣)
- Kitchen scale ⚖️
- Measuring cups & spoons 🧂
- Stand mixer with dough hook 🌀
- Liquid measuring cup
- Baking sheets 🧑🍳
- Pastry brush (for egg wash) 🖌️
- Bench scraper or sharp knife
🛒 Ingredients for Sourdough Finnish Blueberry Buns
- Sourdough pulla dough, prepared up to the bulk fermentation stage (use your favorite recipe)
- 1 egg, for egg wash
- 2 tablespoons whole milk or cream, for egg wash 🥛
- 2 cups blueberries (wild if possible, but cultivated works too)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch (to lightly thicken the filling)
- Optional: Pearl sugar for garnish ✨
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Dough
Once your sourdough pulla dough has completed its bulk fermentation, it should appear risen with a few bubbles and a domed edge where it meets the bowl.2️⃣ Shape the Buns
- Line two baking sheets with parchment paper.
- Using a kitchen scale, divide the dough into 24 equal pieces, each weighing 50-55 grams.
- Shape each piece into a tight ball and place them seam-side down on the baking sheets, spacing 12 per sheet.
3️⃣ Proof the Buns
- Cover loosely with plastic wrap.
- Let them proof at room temperature for 90 minutes, until puffed and soft.
4️⃣ Make the Filling & Egg Wash
- Preheat your oven to 400°F (200°C) 🔥.
- In a small bowl, whisk together 1 egg and 2 tablespoons of milk or cream for the egg wash.
- In another bowl, combine blueberries, sugar, and cornstarch, gently mixing with a fork to coat the berries evenly.
5️⃣ Assemble the Buns
- Use your fingers or a small glass to press a deep, wide well into the center of each bun.
- Brush the entire surface of each bun with the prepared egg wash 🖌️.
- Fill each well generously with the blueberry mixture (about 1 tablespoon or more per bun).
- For an authentic touch, sprinkle pearl sugar around the edges for a delightful crunch and visual appeal.
6️⃣ Bake to Perfection
- Bake in the preheated oven for 18-23 minutes, until the buns are golden brown, puffy, and the blueberries are bubbling.
- Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
🫐 Serving & Storage Tips
These Finnish blueberry buns are best enjoyed fresh and slightly warm, with a cup of coffee or tea. ☕🍰- Storage: If you don’t finish them all, don’t worry! These buns freeze beautifully. Store them in an airtight container and freeze for up to 3 months.
- Reheating: Warm frozen buns in a 350°F oven for 5-10 minutes to revive their freshly-baked texture.
🌿 Why This Recipe is Special
This recipe celebrates the simplicity and beauty of traditional Finnish baking while incorporating the wholesome tang of sourdough fermentation. It’s a perfect project for bakers who want to explore Nordic flavors and embrace the joy of seasonal ingredients. Whether made with wild-foraged berries or market-fresh produce, these Mustikkapiiraat offer a delicious reminder of nature's bounty.