Blueberry cinnamon roll


blueberry cinnamon bun cake

  • Servings: 12-16
  • Difficulty: easy
  • Print


310g plain/all purpose flour

5g salt

7g baking powder

½ tsp bicarbonate of soda/ baking soda

15g cinnamon (use less if you are not too keen on cinnamon)

125g unsalted butter

365g caster/bakers sugar

3 eggs

12g vanilla extract or seeds of a vanilla pod

315g sour cream

225g fresh blueberries

Icing/powdered sugar to dust

Preheat oven to 180°C/350°F

Prepare tin – I used the Williams Sonoma pull apart Cake Pan to get this effect.


Whisk together the dry ingredients in the Thermomix bowl sp 3 for a few seconds.

Tip out and Set aside

If the butter is cold soften it on 50° sp3 until creamy

Add the sugar and mix well.

Add the eggs and vanilla, one at a time through lid sp 4

Add the flour mixture, alternately with the sour cream until well blended

Tip into the cake pan, level

Bake in preheated oven for 40 minutes, test doneness with a skewer

Cool in pan for at least 15 minutes before inverting onto a wire cooling rack.


Sprinkle with icing sugar just before serving.

Serve with crème fraîche and more berries.





6 Comments Add yours

  1. What a delicious combo! 👌


    1. vannillarock says:

      Thank you- how kind.


  2. Wonderful share 🙂 love the recipe

    Liked by 1 person

    1. vannillarock says:

      Thank you for such a nice comment.


  3. nowathome says:

    I love cinnamon buns, but cannot eat them anymore, because of gluten intolerance 😦

    Liked by 1 person

    1. vannillarock says:

      You should substitute the flour with an almond flour or similar, Aletta. Xx

      Liked by 1 person

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