Baked Gluten-Free Polish Jagodzianki (Blueberry Buns)
After a summer trip, I always seem to bring home a few food memories with me. Jagodzianki are one of the sweetest ones. Soft yeast dough, warm blueberries, and a generous crumbly topping make them feel like something meant to be eaten slowly, preferably while the berries are still a little warm.
This version uses a blend of oat and rice flour for a soft but structured dough, with pumpkin purée adding moisture and tenderness. The blueberries stay juicy inside, while a generous oat, rice, and coconut crumble bakes into a golden topping.
Jagodzianki (Blueberry Buns)
⏱️ Time & Prep
Prep time: 40 minutes
Rising time: 60–75 minutes
Second rise: 20 minutes
Bake time: 20–25 minutes
Total time: ~2 hours 30 minutes
Yield: 8 large jagodzianki
Ingredients
Dough
- 220 g certified gluten-free oat flour
- 140 g white rice flour
- 60 g tapioca starch
- 30 g ground flaxseed
- 100 g pumpkin purée
- 7 g instant dry yeast
- 100 g erythritol
- 1/2 tsp salt
- 1 tsp baking powder
- 230–260 ml warm unsweetened plant-based milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Blueberry Filling
- 300 g blueberries, fresh or frozen
- 60 g erythritol
- 15 g tapioca starch
- 1 tsp lemon juice
- 1 tsp vanilla extract
Crumble
- 45 g oat flour
- 30 g white rice flour
- 15 g coconut flour
- 60 g erythritol
- 60–70 ml unsweetened plant-based milk
- 1 tsp vanilla extract
- Pinch of salt
For Finishing
- 1–2 tbsp unsweetened plant-based milk, for brushing
Instructions
- Prepare the dough first. In a large bowl, combine the oat flour, rice flour, tapioca starch, ground flaxseed, erythritol, yeast, salt, and baking powder.
- Add the pumpkin purée, vanilla extract, apple cider vinegar, and 230 ml of warm plant-based milk. Mix thoroughly until a soft, cohesive dough forms. Add more milk gradually if needed. The dough should be soft and slightly sticky but still easy to shape with lightly wet hands.
- Knead the dough for about 3–5 minutes. Gluten-free dough will not become stretchy like traditional wheat dough, but it should become smooth and cohesive.
- Cover the bowl and let the dough rise in a warm place for an hour or a bit more.
- Meanwhile, prepare the blueberry filling. Add the blueberries, erythritol, tapioca starch, lemon juice, and vanilla to a saucepan.
- Cook over medium-low heat for around 5 minutes, stirring gently, until the berries release some of their juice and the mixture thickens. Keep some of the berries whole rather than turning the filling into a smooth jam.
- Remove from the heat and let the filling cool completely.
- Prepare the crumble. Combine the oat flour, rice flour, coconut flour, erythritol, vanilla, and salt in a bowl.
- Gradually add 60 ml of plant-based milk and mix with your fingers until coarse crumbs form. Add a little more milk if needed. The mixture should hold together when pressed but break apart easily into crumbs.
- Once the dough has risen, divide it into 8 equal pieces.
- Lightly wet your hands and flatten each piece into an oval. Place approximately 2 tbsp of the cooled blueberry filling in the center.
- Carefully bring the edges of the dough together over the filling and pinch firmly to seal. Place each bun seam-side down on a parchment-lined baking sheet.
- Cover loosely and let the filled buns rest for 20 minutes.
- Brush the tops lightly with plant-based milk.
- Generously cover each bun with the crumble, gently pressing it onto the surface so it stays in place during baking.
- Bake at 180°C (350°F) for 20–25 minutes, until the buns are lightly golden and the crumble is crisp.
- Let the jagodzianki cool for at least 15 minutes before serving. The filling will thicken as it cools.
Notes / Variations
- The pumpkin purée should be fairly thick. If it is very watery, the dough may become too soft.
- Don't skip cooling the blueberry filling before shaping the buns. Warm filling can make the dough much harder to seal.
- When sealing the buns, make sure there are no gaps around the filling. The blueberries release more moisture during baking.
- For an especially generous crumble topping, don't be afraid to pile it on. Some crumbs will fall onto the baking sheet, which is perfectly fine.
- Frozen blueberries can be used directly from frozen. They may need an extra minute or two in the saucepan.
Nutrition
Approximate values per jagodzianka, including the blueberry filling and crumble:
| Nutrient | Per Blueberry Bun |
|---|---|
| Calories | 140 kcal |
| Protein | 4 g |
| Carbs | 27.5 g |
| Fiber | 3 g |
| Fat | 2 g |
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