There’s something undeniably comforting about the smell of sweet yeast dough baking in the oven, especially when it’s filled with warm, juicy blueberries. If you’ve ever wandered into a Polish bakery in the summer, chances are you’ve come across jagodzianki—pillowy, golden buns bursting with wild blueberries and often dusted with powdered sugar or finished with a sweet glaze.

These blueberry sweet buns are a seasonal staple in Poland, especially from late June through August, when wild blueberries (jagody) are in abundance. For many, jagodzianki are more than just a treat—they’re a taste of childhood summers, of country markets and lazy weekends spent with babcia (grandma), who always seemed to know just how to make them perfectly soft and sweet.

In our family, jagodzianki were a summer ritual. My grandmother would head to the forest with a woven basket and come back with hands stained deep purple from picking jagody. By the afternoon, the kitchen would fill with the warm, yeasty scent of dough rising, and we kids would eagerly wait by the oven, counting the minutes until those golden buns came out, still warm and sticky with fruit.

Today, I’m sharing my take on this nostalgic recipe. While it may not come with forest-picked berries (unless you’re lucky enough to have access to them!), it still captures the heart and soul of this Polish classic. These sweet buns are perfect for breakfast, afternoon coffee, or simply as a cozy snack on a rainy day.

Why You’ll Love This Recipe:

• Soft and pillowy dough with a slightly sweet flavor that complements the berries perfectly
• Versatile and seasonal—use wild blueberries if you can find them, but frozen ones work great too
• Kid-friendly and nostalgic, making them perfect for sharing with the whole family
• Easy to make ahead and freeze for later
• A delightful way to bring a piece of Polish tradition into your kitchen

INGREDIENTS YOU’LL NEED:

For the Dough:

• 1 cup warm milk
• 2¼ teaspoons active dry yeast
• ¼ cup sugar
• 1 large egg
• 3 cups all-purpose flour
• ½ teaspoon salt
• ¼ cup unsalted butter, softened

For the Filling:

• 2 cups blueberries (fresh or frozen)
• 2 tablespoons sugar
• 2 tablespoons cornstarch

For the Egg Wash:

• 1 egg yolk
• 1 tablespoon milk

For the Glaze (optional):

• ½ cup powdered sugar
• 1–2 tablespoons milk

HOW TO MAKE JAGODZIANKI:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Activate the Yeast

In a small bowl, combine the warm milk (not hot—think baby-bottle warm), sugar, and yeast. Give it a gentle stir and let it sit for about 10 minutes, until it’s nice and foamy. This means the yeast is alive and ready to do its thing.

Step 2: Make the Dough

In a large mixing bowl, combine the flour and salt. Add the egg, the yeast mixture, and softened butter. Mix until the dough starts to come together. If you’re using a stand mixer with a dough hook, knead for about 5–7 minutes. If doing it by hand, turn the dough out onto a floured surface and knead for 10 minutes, until it’s smooth and elastic. It should be soft but not sticky.

Step 3: First Rise

Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size. This is a great time to make yourself a cup of tea and take a little break.

Step 4: Make the Filling

While the dough is rising, toss the blueberries with sugar and cornstarch in a bowl. The cornstarch will help thicken the filling and keep it from running out of the buns.

Step 5: Shape the Buns

Once the dough has risen, punch it down and divide it into 10–12 equal pieces. Flatten each piece into a small circle, place a spoonful of blueberry filling in the center, and carefully pinch the edges to seal. Gently shape them into ovals or rounds and place seam-side down on a parchment-lined baking sheet.

Step 6: Second Rise

Cover the buns loosely with a towel and let them rise for another 20–30 minutes. They’ll puff up slightly, which is exactly what you want.

Step 7: Bake

Preheat the oven to 375°F (190°C). Brush the tops of the buns with the egg wash. Bake for 18–22 minutes, or until golden brown. Your kitchen will smell amazing at this point.

Step 8: Glaze (Optional, but Recommended)

Once the buns have cooled a bit (but are still slightly warm), whisk together the powdered sugar and milk until smooth, and drizzle over the top. You can also dust them with powdered sugar if you prefer a more classic look.

HELPFUL TIPS:

• No fresh blueberries? Frozen ones work beautifully—just don’t thaw them first to avoid a soggy filling.
• Seal the dough well around the filling so it doesn’t leak out during baking.
• If your dough feels sticky while shaping, lightly flour your hands and work surface.
• Let the buns cool before glazing so it doesn’t slide off completely.

DETAILS:

• Prep Time: 1 hour 30 minutes (includes rising time)
• Cook Time: 20 minutes
• Total Time: About 2 hours
• Yield: 10–12 buns
• Category: Dessert / Sweet Bread
• Method: Baking
• Cuisine: Polish
• Diet: Vegetarian

NOTES:

• Jagodzianki are traditionally made with wild Polish blueberries (tiny and intensely flavorful), but regular blueberries still make a wonderful filling.
• These buns are best enjoyed fresh the day they’re made but keep well for a couple of days.

NUTRITIONAL INFORMATION:

(Per bun – approximate)
Calories: 210
Carbohydrates: 35g
Protein: 4g
Fat: 6g
Sugar: 10g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make the dough ahead of time?
Yes! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping the buns.

Do they freeze well?
Absolutely. Once baked and cooled, wrap them tightly and freeze. When ready to eat, thaw at room temperature and warm in the oven for a few minutes.

Can I use other fruits?
Sure! Raspberries, cherries, or even a mix of summer berries would be delicious.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 300°F oven for 5–7 minutes to refresh the texture. You can also freeze the buns for up to 2 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy Polish treats:

• Lemon Poppy Seed Pancakes with Blueberry Sauce
• Homemade Blueberry Cake Donuts
• Jagodzianki – Polish Blueberry Sweet Buns
• Cherry Hawaiian Danishes(Polish Donuts)

CONCLUSION

Jagodzianki are more than just blueberry buns—they’re a symbol of summer’s sweetness, of family gatherings and the simple joy of homemade baking. Whether you’re connecting with your Polish roots or just craving something soft, fruity, and comforting, these blueberry sweet buns are sure to become a favorite in your kitchen too.

Print