Sweet Cheese Buns Vatrushka with Blueberries

These sweet cheese Vatrushka buns bring together a soft, slightly sweet yeast dough and a creamy vanilla farmer’s cheese filling, finished with juicy blueberries and a buttery streusel crunch. Each bun bakes up golden and fluffy, with a rich center that tastes like a cross between cheesecake and brioche. They are ideal for weekend breakfasts, brunch with friends or a cozy afternoon coffee break.

• Dissolve the sugar and yeast in the warm milk (or in a mix of warm milk and water). Add the whole egg and the yolk, the salt and the melted butter. Stir, then add the sifted flour. Knead the dough until smooth. You can knead it by hand or with a stand mixer fitted with a dough hook.
• Shape the dough into a ball, place it in a lightly oiled bowl and cover with a kitchen towel. Let the dough rise in a warm place for 1–1.5 hours, until puffy and doubled in size.
• Divide the dough into 10 equal pieces (mine were about 80 g each). Shape each piece into a round bun, gently flatten them and let them proof for another 20–30 minutes.
• Prepare the filling: blend the farmer’s cheese with the egg yolk, sugar and vanilla sugar (or vanilla extract) until you get a smooth, creamy mixture.
• Using the bottom of a glass greased with a little oil, press deep wells in the center of each bun. The bottom of my glass was about 2 ½ inches (6 cm) wide. Press firmly, almost to the bottom. Fill each well with the cheese filling. Leave the buns on the counter for 20 minutes.
• Place a few blueberries on top of the filling so they bake together with the buns, or add them only after baking if you prefer them fresh. Brush the dough around the filling with an egg wash made from the yolk beaten with 1 tablespoon of milk.
• Sprinkle with streusel. For the streusel: mix the sugar, flour and cold butter together, then rub with your fingers until you get coarse crumbs.
• Bake in a preheated oven at 350°F (180°C) until golden, about 18–20 minutes.

What Are Sweet Cheese Vatrushka Buns?

Vatrushka buns are soft, enriched yeast rolls with a shallow well in the center filled with a sweet farmer’s cheese mixture, similar to a cream cheese Danish. This version adds fresh blueberries and a light streusel topping, giving extra texture and a fruity burst in every bite while keeping the classic Eastern European character of the recipe.

Ingredients You’ll Need for Buns

To make these buns, you’ll need basic baking staples: all-purpose flour, milk, sugar, eggs, butter and active dry yeast for the dough. For the filling and topping, you’ll use farmer’s cheese or cottage cheese, vanilla, fresh blueberries and a simple butter-flour-sugar streusel that bakes into golden, crunchy crumbs.

Dough Texture and Rising Tips

The dough should feel soft, slightly tacky but not sticky, and become smooth and elastic after kneading for several minutes. Letting it rise in a warm, draft-free spot until doubled in size gives you a light, pillowy crumb that stays soft even after the buns cool.

Choosing the Right Cheese

Traditional Vatrushka uses farmer’s cheese, which has a mild tang and firm, crumbly texture that turns creamy when blended with egg and sugar. If you can’t find farmer’s cheese, well-drained cottage cheese or a mix of cottage cheese and cream cheese will give a similar rich, smooth filling.

Working with Blueberries

Fresh blueberries hold their shape well during baking and add juicy pops of flavor on top of the cheese filling. Frozen blueberries can also be used straight from the freezer; just don’t thaw them first so they don’t release too much juice into the buns.​

Streusel Topping for Extra Crunch

The simple streusel made from butter, flour and sugar bakes into a crisp, golden crust around the edges of the buns. It adds a bakery-style finish and a subtle caramelized sweetness that pairs perfectly with the creamy cheese and tart blueberries.

How to Serve These Buns

These sweet cheese buns are best served slightly warm, when the filling is still soft and the blueberries are juicy. Enjoy them plain, dusted with a little powdered sugar or alongside coffee, tea or a glass of cold milk for a comforting treat at any time of day.

Storage and Reheating

Store leftover buns in an airtight container in the refrigerator for up to 3 days to keep the cheese filling fresh. Reheat briefly in a low oven or air fryer until just warm to restore the soft texture without drying them out, and add a few fresh berries on top if you like.

FAQ

Can I use cream cheese instead of farmer’s cheese?

Yes, you can replace farmer’s cheese with full-fat cream cheese or a mix of cream cheese and well-drained cottage cheese for a smooth, rich filling.

How do I know when the buns are baked?

The buns are ready when the edges are golden brown and the bottoms feel set; this usually takes about 18–20 minutes at 350°F (180°C).

How can I prevent the cheese filling from leaking?

Make deep wells in the dough with a greased glass and keep the filling level slightly below the rim so it stays in place as the buns rise and bake.