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A twist on a spring classic! My Lemon Hot Cross Buns with Dried Blueberries combine the perfect flavors of lemon, cinnamon, and ginger. They stay true to the the original recipe while adding a deliciously fresh twist.

Brushing glaze over hot cross buns

With the popularity of my Traditional Hot Cross Bun recipe, I decided to create a delicious twist on the original this year.


Often called ‘Easter buns,’ people enjoy them on Good Friday and Easter Sunday worldwide. These Lemon Hot Cross Buns with Dried Blueberries are my new favorite breakfast for Easter and anytime you get a craving.

Table of contents

Lemon hot cross buns on a baking sheet


Why dried blueberries?


They have a lovely chew to them and taste especially flavorful when dried. Can you use fresh blueberries? Yes, but they will burst and may turn the buns blue and since they are larger than the dried, just use half the amount.


Hot cross buns are made  with spices like cinnamon and allspice. This lemon version includes a hint of cinnamon, but the allspice is replaced with a bright, delicious lemon flavor and a lovely chew from the dried blueberries. Lemon zest is also mixed in to enhance the crosses.


Where can I buy dried blueberries?


Sometimes regular grocery stores have them where they sell the dried fruit. I’ve also found them on Amazon.

2 halves of a hot cross bun with butter


Hot Cross Buns Ingredients

To make the buns:

  •  Milk
  •  Sugar
  •  Yeast
  •  Flour
  •  Salt
  •  Cinnamon
  •  Ginger
  •  Dried blueberries
  •  Butter
  •  Eggs
  • Lemon zest


For the crosses:

  • Flour
  • Sugar
  • Lemon zest
  • Powdered/confectioners sugar
  •  Hot water

For the glaze:

  •  Powdered/confectioners sugar
  •  Hot water


Hot Cross Buns Dough


The dough should be slightly sticky but become less so after kneading. To start, knead it on a lightly floured surface by pushing it away with the heel of your hand. Then, grab the far edge, fold it back toward you, and press it into itself. Repeat this process. Sprinkle lightly with flour as needed, but not too much.


You will find that the dough is ready when you stretch a small piece between your fingers and it thins out without tearing. You can also press your finger lightly into the dough—if it springs back slowly, it’s ready.


 Dough Too Sticky?

The dough has too much moisture or hasn’t developed enough gluten. The extra moisture could also be due to humid weather. Here’s how to fix it:

  • Lightly dust your hands and surface with flour,  just a little as too much flour can make the dough tough.
  • Knead for a few more minutes; sometimes, dough just needs more time to develop elasticity.
  • Moreover, if it’s extremely sticky, add 1 tablespoon of flour at a time, kneading in between, until it becomes tacky but manageable.


Dough too dry?

In drier weather, bread dough tends to lose moisture quickly, making it stiff, tough, or hard to knead. Here’s how to fix it:

1. Increase Liquid Slightly

  • Add 1 teaspoon of water or milk at a time if the dough feels dry or crumbly.
  • Use warm liquid to help with hydration.

2. Reduce Flour

  • Start with a little less flour than the recipe calls for, especially if you’re baking in a very dry climate.
  • Add more only if necessary after mixing.
One hot cross bun on top of a tray of hot cross buns


How do you serve hot cross buns?

Warm out of the oven, or lightly toasted, spread with creamy butter. Need more creative ways?

  • Drizzle with honey or maple syrup
  • Top with jam or marmalade
  • Spread with Nutella for a chocolatey twist
  • Top with clotted cream or mascarpone
  • Spread with peanut butter or almond butter
  • Serve with a scoop of vanilla ice cream for dessert
  • Make a hot cross bun bread pudding


How do you reheat Hot Cross Buns?

You can reheat Hot Cross Buns in a few ways, depending on how you like them:

1. Toaster (Best for a Slight Crisp) 

  • Slice the bun in half.
  • Toast on a low setting until warm and slightly crispy.
  • Spread with butter and enjoy! (This is my favorite way too!)

2. Oven (Best for Multiple Buns) 

  • Preheat oven to 300°F (150°C).
  • Wrap buns in foil to keep them soft.
  • Heat for 10-15 minutes until warm.

3. Microwave (Quick & Soft Option) 

  • Place a bun on a microwave-safe plate.
  • Cover with a damp paper towel.
  • Microwave for 10-15 seconds—be careful not to overdo it, or it may get chewy!


If you’ve made these Lemon Hot Cross Buns or any other recipe, please leave a star rating in the recipe. You can also leave a comment (or ask a question) below.

Yield: 12

Lemon Hot Cross Buns with Dried Blueberries

Hot cross buns on a baking sheet

A slight twist on a classic recipe with added lemon zest and dried blueberries.

Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours

Ingredients

  • For the buns:
  • 1 cup (236 ml) milk, warmed to 100– 115 °F (38 - 46°C)
  • 4 tablespoons sugar
  • 2 teaspoons instant dried yeast
  • 4 cups + 2 tablespoons (525 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 cup (150 grams) dried blueberries
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs beaten, room temperature
  • 2 tablespoons lemon zest (2 lemons)
  • For the crosses:
  • ⅓ cup (46 grams) all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons powdered sugar
  • Warm water
  • For the glaze:
  • 2 tablespoons powdered sugar
  • Warm water

Instructions

  1. To a bowl, add the warm milk and whisk in the sugar and yeast. Allow to sit for 3-5 minutes (maybe more) until to start to see it bubble.
  2. To a mixing bowl add the flour, salt, cinnamon, ginger and dried blueberries, mix well. 
  3. Make a well in the center of the flour mix, add the milk and yeast, butter, eggs and lemon zest. Use a spatula to mix until the dough comes together, then use your hands to make the dough to a large ball. It will be sticky. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic, adding small amounts of flour as needed until smooth and no longer sticky. The dough is ready when you stretch a small piece between your fingers and it thins out without tearing. You can also press your finger lightly into the dough—if it springs back slowly, it's ready.
  4. Place in a lightly oiled bowl, cover with a towel and leave in a warm place for about 45 mins to rise. The oven turned off is a good place.
  5. Cover a large baking sheet/tray with parchment paper.
  6. Once risen, divide the dough into 12 balls and shape each into a bun. You can weigh them to get them all the same size if you have a scale. Place close together on the baking sheet/tray and cover loosely with a towel.  Leave in a warm place for 30 minutes until doubled in size and touching.
  1. Preheat oven to 400°F /200°C.
  2. For the crosses:
  3. Mix the ⅓ cup flour, sugar and lemon zest. Mix well and add enough warm water to create a thick paste. Add to a ziptop bag, remove the air and seal. Cut a little off the corner off the ziptop bag and pipe a cross on top of each bun. You can also use a piping bag. No need to score the dough, the crosses melt into the the buns as they bake.Bake for 20-25 minutes until golden brown (time will depend on your oven).
  4. For the glaze:
  5. Add the powdered sugar to a small bowl with 1 tablespoon warm water and stir until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool the buns on a wire rack.
  6. To store the baked buns, keep in an air tight container for up to 4 days. If you find the buns getting too firm, I like to microwave them (one at a time) for about 10-15 seconds, this will soften them up and also make them nice and warm. You can also warm them in a preheated oven to 300°F (150°C). Wrap the buns in foil and warm for 10–15 minutes. You can also, cut them in half and lightly toast them.
  7. To make the dough ahead: You can refrigerate the dough after step 4, wrap well and refrigerate, or complete step 7 and refrigerate the shaped buns, cover and refrigerate. In both cases, allow the dough to come to room temperature before continuing with the recipe. Add the crosses right before baking.

Notes

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 184Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 46mgSodium 191mgCarbohydrates 27gFiber 1gSugar 8gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: Baking