Protein-Packed Blueberry Cheesecake Buns (4 pcs)

A slightly healthier treat without compromising on flavor. These protein-packed blueberry cheesecake buns are juicy, soft, and have a fresh, creamy center that gives real “cheesecake vibes.” Perfect when you want to indulge in something delicious that also fills you up a bit more.

• 250 g cottage cheese (room temperature)
• 2 eggs (room temperature)
• 2 tbsp rapeseed oil 
• 1 tbsp honey
• 1–2 tsp cardamom
• Finely grated zest of ½ lemon
• 1 tsp salt
• 2 tsp dry yeast (or ½ package fresh yeast)
• 360 g all-purpose flour

Filling:

• 100 g cream cheese
• 2 tbsp honey
• Finely grated zest of ½ lemon
• Blueberries

• Blend the cottage cheese until smooth.
• Add the eggs, oil, honey, cardamom, lemon zest, and salt. Incorporate the yeast and mix well.
• Gradually add the flour until you have a soft, slightly sticky dough.
• Knead for about 10 minutes until the dough becomes smooth.
• Cover and let rise for about 1 hour, until roughly doubled in size.
• Divide into 4 pieces, shape into buns, and place on baking paper. Cover and let them proof for 30 minutes.
  
• Make an indentation in the center (using, for example, the bottom of a glass).
• Mix the cream cheese, honey, and lemon. Fill the indentations and top with blueberries.
• If you want extra shine: brush lightly with milk or egg before baking.
• Bake at 180 °C (top/bottom heat) for 17-18 minutes, until golden.

Enjoy them warm straight from the oven, or save some for later (if you can resist). These will disappear quickly, and it’s really no surprise.