Blueberry Cheese Vatrushka Buns Recipe

My First Vatrushka

Let me tell you about my first vatrushka. I was visiting a friend’s babushka. That means grandma in Russian. Her kitchen smelled like sweet yeast and warm milk. She handed me a bun, still warm from the oven. The cheese was creamy. The berry was tart. I was in love.

I knew I had to learn to make them. It took me a few tries. My first batch was a little lopsided. I still laugh at that. But the taste was always there. That’s what matters most. Have you ever tried a food that made you want to learn to cook it?

Why We Let Dough Rest

Making the dough is simple. You mix everything in a bowl. Then comes the magic part. You cover it and walk away. Let it sit for a whole hour. This matters so much. The yeast makes tiny bubbles in the dough.

Those bubbles make the buns soft and fluffy. It’s like the dough is taking a long, cozy nap. When you come back, it’s twice as big. Doesn’t that smell amazing? That yeasty smell means it’s working. Patience makes perfect bread.

The Heart of the Bun

The filling is the heart of this bun. We use two cheeses. Farmer’s cheese is traditional. It’s soft and mild. Cream cheese makes it extra smooth. Mix them with sugar and an egg yolk. It becomes a sweet, cloud-like cream.

*Fun fact: In old recipes, this cheese filling was a clever way to use up fresh milk before it could spoil.* Then we add the blueberries. Cooking them with a little sugar and cornstarch makes a simple jam. It holds together so it doesn’t run all over the pan. Do you prefer your berries cooked or fresh?

Shaping With Love

Now for the fun part. Punch the dough down. It’s okay, it doesn’t mind. Divide it into little balls. Use your thumb to press a well in the center. Leave a nice border like a little nest. This border is important.

It holds all the filling inside while baking. Spoon in the cheese. Then add a dollop of blueberry jam. Finally, brush the edges with egg wash. This gives them a beautiful golden shine. It’s like putting on a coat of polish before they go in the oven.

A Warm Kitchen Lesson

As they bake, your kitchen will fill with the best smell. It’s the smell of care and comfort. Let them cool just a little before eating. The filling will be very hot. This matters for another reason too.

Letting food rest lets the flavors settle. They taste even better. Sharing food you made yourself is a special joy. It connects us. What’s your favorite baked good to share with friends or family?

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	3 cups	For the dough
active dry yeast	2 ¼ teaspoons	For the dough
granulated sugar	¼ cup	For the dough
salt	½ teaspoon	For the dough
warm milk	¾ cup	110°F, for the dough
unsalted butter	¼ cup	softened, for the dough
egg	1 large	For the dough
farmer’s cheese or ricotta cheese	1 cup	For the cheese filling
cream cheese	4 oz	softened, for the cheese filling
granulated sugar	3 tablespoons	For the cheese filling
egg yolk	1	For the cheese filling
vanilla extract	½ teaspoon	For the cheese filling
fresh or frozen blueberries	¾ cup	For the blueberry topping
sugar	1 tablespoon	For the blueberry topping
cornstarch	1 teaspoon	For the blueberry topping
egg	1	beaten with 1 tablespoon milk, for brushing

My Cozy Blueberry Cheese Vatrushka Buns

Hello, my dear! It’s Chloe. Come sit with me. I want to share a recipe from my friend Anya. She taught me this years ago. We laughed so much that first time. I still laugh at that. These buns are soft, sweet, and a little messy. Just like the best kitchen memories should be. Let’s make them together.

Step 1: First, we wake up the yeast. Mix the warm milk, sugar, and yeast in a big bowl. Let it sit for about 5 minutes. It should get all foamy and bubbly. Doesn’t that smell amazing? That foam means our yeast is happy and awake. Now we can start our dough.

Step 2: Add the soft butter, egg, salt, and flour to that foamy yeast. Mix it all together. Then use your hands to knead it. Knead for about 8 minutes. You want a soft, smooth ball of dough. Cover the bowl with a clean towel. Let the dough take a nap in a warm spot. It needs to grow to double its size. This takes about an hour.

Step 3: While the dough naps, make the filling. Mix the farmer’s cheese and cream cheese together. Add the sugar, egg yolk, and vanilla. Stir until it’s super smooth. This cheese filling is so good. I always sneak a tiny taste. (A hard-learned tip: Make sure your cream cheese is very soft. This stops lumpy filling!)

Step 4: Now for the blueberry magic. Put blueberries, sugar, and cornstarch in a small pot. Cook on medium heat for a few minutes. Stir it gently. It will get thick and glossy. Let it cool. Quick quiz: What happens if you forget the cornstarch? Share below!

Step 5: Your dough should be big and puffy now! Gently punch it down. This part is fun. Divide it into 10 or 12 pieces. Roll each piece into a ball. Then, press the center with your thumb. Make a little well for the filling. Leave a nice border around the edge.

Step 6: Time to assemble. Spoon cheese filling into each well. Then, add a small spoon of the cool blueberries on top. It looks like a little jewel. Beat one egg with a splash of milk. Brush this on the dough edges. It makes them bake up golden and shiny.

Step 7: Bake your buns at 350°F for about 20 minutes. Your kitchen will smell wonderful. They are done when they are golden brown. Let them cool just a little before eating. The cheese will be warm and perfect.

Cook Time: 22 minutes
Total Time: About 2 hours
Yield: 10-12 buns
Category: Baking, Dessert

Three Fun Twists to Try

I love playing with recipes. You can make them your own. Here are three simple twists for next time. They are all delightful.

Lemon Sunshine: Add a teaspoon of lemon zest to the cheese filling. It’s so bright and cheerful.

Apple Pie Swap: Use cooked cinnamon apples instead of blueberries. It tastes like autumn.

Chocolate Chip Joy: Mix mini chocolate chips into the cheese filling. A sweet surprise in every bite.

Which one would you try first? Comment below!

Serving Them Up with Style

These buns are stars all on their own. But I like to make a moment of it. Serve them warm on a big platter. Dust them with a little powdered sugar. It looks like snow. For a real treat, add a dollop of whipped cream on the side.

What to drink? A cold glass of milk is always perfect. For the grown-ups, a cup of hot tea with honey is lovely. It balances the sweet cheese. Which would you choose tonight?

Keeping Your Vatrushka Buns Fresh & Happy

These buns are best the day you bake them. But they keep well for two days. Just cover them at room temperature. Want to keep them longer? Freeze them!

Let the buns cool completely first. Wrap each one tightly in plastic wrap. Then pop them all in a freezer bag. They will be good for a month. I once froze a batch for my grandson’s surprise visit. He loved them just as much warmed up!

To reheat, thaw a bun at room temperature. Then warm it in a 300°F oven for 5-10 minutes. This keeps the dough soft. Batch cooking means you always have a sweet treat ready. That matters on busy days. A homemade snack is a little hug for your heart.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Baking Hiccups

Is your dough not rising? Your yeast may be old. Always check the date on the package. Use warm milk, not hot. Hot milk will hurt the yeast. I remember when I used boiling milk once. My dough never puffed up!

Is your filling too runny? Make sure your cheese is not too wet. For farmer’s cheese, drain any liquid. For ricotta, use the whole-milk kind. This gives you a thick, creamy filling. A good filling stays put and tastes rich.

Are the bottoms burning? Your oven rack might be too low. Try moving it up one level. You can also use a light-colored baking sheet. Dark pans get hotter. Fixing small problems builds your cooking confidence. You learn more each time.

Which of these problems have you run into before?

Your Quick Vatrushka Questions Answered

Q: Can I make these gluten-free? A: Yes! Use a good 1-to-1 gluten-free flour blend. The texture will be a bit different but still tasty.

Q: Can I make the dough ahead? A: You can. Let the dough rise once. Then cover and refrigerate it overnight. Shape it the next day.

Q: What if I don’t have farmer’s cheese? A: Ricotta works great. You could also use all cream cheese for a richer filling.

Q: Can I double the recipe? A: Absolutely. Just make sure your bowl is big enough for the dough to double in size.

Q: Any optional add-ins? A: A little lemon zest in the cheese filling is lovely. It adds a bright, sunny flavor. *Fun fact: my grandma always added a pinch of nutmeg to her cheese filling.*

Which tip will you try first?

Bake Some Memories

I hope you enjoy making these sweet buns. The kitchen is the best place for making memories. Share what you bake with someone you love. It makes the treat even sweeter.

I would love to see your beautiful creations. Please share a picture of your vatrushka buns. It makes my day to see your kitchen adventures.

Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I can’t wait to see them.

Happy cooking! —Chloe Hartwell.