Here are some Blueberry Buns I concorted a few weeks ago. They are basically based on Cinnamon Buns except I cut them into 6 buns (from 1/2 portion of sweet bun dough recipe) and changed the filling from the butter, cinnamon sugar mixture to a blueberry compote. The amount I used, as specified below, was just slightly insufficient as I was guessing at the time, so feel free to increase the quantity a bit more if you like. This time I also rolled out the dough to just 30cm × 20cm for filling (instead of the 40cm × 25cm in the Cinnamon Buns recipe) to make cutting into 6 rolls later easier but it is just a minor detail. The baking temperature was 190°C and baked for about 14 minutes as I had them in individual cups rather than bunched them together as were the Cinnamon Buns.
At the same time, I also made some more Coconut Buns but using the simpler 3-strand braiding instead of the 4-strand braiding shown previously.
Makes 6 blueberry buns
100g frozen blueberries
20g caster sugar
1 tablespoon custard powder
Mix all ingredients in a microwave-safe bowl. Microwave, uncovered, for 30 seconds. Remove and give the mixture a stir. If it is still runny. Put back and microwave for another 20 to 30 seconds until thickened. Let cool before using.