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Have you been taking advantage of the blueberry season? It’s so easy to grab a bowl of fresh blueberries and just munch on them. They make perfect snacks! Have you tried them frozen? Slightly frozen blueberries also make great frozen treats.

Mama Lam and I got our hands on some fresh, local BC blueberries, so we decided to have some fun. We looked up a number of recipes, and found this pull-apart bun recipe that seemed fun and interesting. It was successful even for our first attempt. Here is the recipe after some adjustments.

Ingredients

• 400g Bread Flour
• 240g Blueberries
• 80g Water
• 20g Butter, room temperature
• 2 tablespoon Sugar
• 2 teaspoon Milk Powder
• 2 teaspoon Instant Yeast
• 1/4 teaspoon Salt

Instructions

1. Blend blueberries and water to smooth puree

2. Mix bread flour, sugar, milk powder, yeast and salt together.

3. Add blueberry puree and mix to form a dough ball.

4. Add butter and keep on kneading until the dough is smooth.

5. Cover and rest the dough for 45-60 minutes. The dough should double in size.

6. Divide the dough into 12 equal portions (should be roughly 60g each).

7. Roll each portion into a ball shape.

8. Line your 9″x13″ baking pan with parchment paper.

9. Arrange the buns onto your baking pan. Rest for another 45-60 minutes.

10. Preheat the oven to 305°F.

11. Dust some bread flour on top of the buns. Bake the buns for 17 minutes.

The results?

OMG the buns were so pillowy! They were so soft a slight touch would make a dent on the bun. I really liked the texture of the bun — it reminded me of fancy, high-end dinner roll with the perfect chew. The buns had a pretty shade of purple, and you can definitely taste the blueberries in them. I actually had them with some blueberry jam and it’s just an explosion of blueberry flavour in my mouth!