• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Let's Eat Smart

  • All Recipes
  • About
    • The girl behind Let’s Eat Smart
    • Privacy Policy
    • Affiliate Discretion
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Tips
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter
You are here: Home / Breakfast / Vegan Blueberry and Lemon Hot Cross Buns

Vegan Blueberry and Lemon Hot Cross Buns

6th April 2020 by letseatsmart Leave a Comment

A traditional Easter favourite with a twist! These vegan blueberry and lemon hot cross buns are delicious served warm with a generous dollop of jam or butter.

Jump to Recipe Print Recipe

The traditional recipe for hot cross buns is flavoured with a combination of dried fruit and/or raisins and citrus peel but if you’re anything like me and you don’t like raisins… don’t worry! I’ve got you covered!

These fluffy, sticky little buns are soft and sweet with distinct flavours of lemon, cinnamon and blueberries. They are super easy to make so grab your aprons and let’s bake! Because Easter wouldn’t be Easter without hot cross buns, am I right?

Vegan Blueberry and Lemon Hot Cross Buns

Print Recipe
A traditional Easter favourite with a twist! These vegan blueberry and lemon hot cross buns are delicious served warm with a generous dollop of jam or butter.
Keyword easter, hot cross bun, vegan
Servings 6 buns
Author Let’s Eat Smart

Ingredients

  • 140 ml oat milk
  • 40 g vegan margarine
  • 30 g sugar
  • 1 tsp dried yeast
  • 250 g plain flour
  • pinch of salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 lemon, zest only
  • 1/2 cup frozen blueberries

For decoration

  • 40 g plain flour
  • 3-4 tbsp water

For glazing

  • 3 tsp maple syrup or apricot jam

Instructions

  • Place the milk and butter in a small saucepan and heat gently over low heat until all the butter has melted.
  • Take the mixture off the heat. The mixture should be lukewarm. Add the sugar and yeast and stir well to avoid any lumps from forming. Leave to stand for 5 minutes.
  • In a separate bowl, add the flour, lemon zest, salt and spices. Stir, then pour in the milk mixture. Using a wooden spoon, stir to form a dough. Knead for around 10 minutes.
  • Place the dough in a lightly floured bowl and cover with cling film. Leave in a warm spot for 2 hours or until doubled in size.
  • Once doubled in size, take the dough out onto a lightly floured surface, knock the air out of the dough and gently knead in the frozen blueberries.
  • Shape the dough into six buns, then place them onto a baking tray lined with baking parchment and prove once again for around 40 minutes or until well risen.
  • Preheat the oven to 220 C | Gas Mark 7.
  • In a small mug or bowl, mix the plain flour with water to make a smooth, thick paste. Transfer the mixture into a freezer or a piping bag, snip off the corner and pipe crosses on top of each bun.
  • Bake in the middle of the oven for around 25 mins or until golden.
  • Brush with maple syrup or apricot jam while still warm.

Share this recipe with your friends!

  • Twitter
  • Facebook
  • Pinterest
  • LinkedIn
  • Tumblr

Filed Under: Breakfast, Dessert, Lunch

Previous Post: « 3-ingredient Vegan Chocolate Mousse
Next Post: Vegan Dalogna Coffee »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

Recent Posts

  • Vegan ‘Ferrero Rocher’ Style Cheesecake
  • Sourdough Starter
  • Vegan Chocolate Baked Donuts
  • Avocado, cannelloni & lime dip
  • Vegan Peach & Apple Crumble Cake

Categories

  • Breakfast
  • Dessert
  • Dinner
  • Gluten-Free
  • Lunch
  • Smoothie Bowls
  • Tips
  • Uncategorised

Top recipes

Vegan ‘Ferrero Rocher’ Style Cheesecake

Sourdough Starter

Vegan Chocolate Baked Donuts

Avocado, cannelloni & lime dip

Footer

Take an insta peek

AD gifted | Indulge yourself with this delicious v AD gifted | Indulge yourself with this delicious vegan ferrero rocher style cheesecake made with Love Raw hazelnut chocolate balls! They taste JUST like the OG choc but contain no palm oil, no artificials and are completely plant based. Recipe for this cheesecake landing on the blog at 8pm ✨  #cantbelieveitsvegan #vegan #veganuary #plantbased #dessert #vegancheesecake #loveraw #chocolate #yum #veganfoodie #veganlifestyle #vegancommunity #veganrecipes #veganism #veganeats #veganfoodporn #veganfoodshare #veganbaking #veganchef #veganlife #veganfood #vegandessert #veganyum #veganchocolate #veganhazelnut #vegancake #veganbake #veganbaker #veganinspo #veganfoodie #veganlover #vegancommunity
Start your own sourdough journey with this easy an Start your own sourdough journey with this easy and delicious homemade sourdough starter recipe. Perfect for bread making, pizzas, and more.  #sourdough #starter #homemade #breadmaking #vegan #veganuary #veganbread #sourdoughstarter #baking #yeast #homemadebread #fermentation #foodie #healthyfood #diy #recipe #recipeoftheday #recipeblog #foodblogger #foodstagram #kitchen #instafood #foodphotography #homecooking
AD | Chewy, gooey, caramelised biscuit cookies 🍪  With crunchy caramelised biscuit wafer pieces from @loveraw  Makes 8
Ingredients
* 120 g golden caster sugar
* 50 g dark chocolate chunks
* 2 @loveraw caramelised biscuit wafer bars
* 1/8 tsp salt
* 200 g plain flour
* 1/2 tsp baking soda
* 60 g butter, melted
* 50 g caramelised biscuit spread
* 70 g golden syrup
* 3 tbsp water
Instructions
* Preheat the oven to 180C | gas mark 4. Line a baking sheet with baking paper and set aside.

* In a large bowl, combine the golden caster sugar, chocolate chunks and salt. Sieve in the flour and soda.

* In a separate bowl, combine the biscuit spread, butter and golden syrup. Once combined, add it to the flour mixture. Mix using a wooden spoon and bring the dough together using your hands.

* Divide the dough into 8 golf sized balls, flatten slightly and place on the baking tray. Roughly chop the wafer bars and gently push in a couple of pieces into each cookie. 

* Bake in the middle of the oven for 8-10 minutes. The edges of the cookies should feel firm but the centre will be still quite soft. Leave to cool for 15 minutes.  #biscoff #caramelisedbiscuit #cookies #chewycookies #chocoholic #dessertporn #vegandessert #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #veganmealprep #veganism #foodinsta #fitspiration #cantbelieveitsvegan #cleaneating #diet #mealprepinspo #plantbaseddiet #bvsbackdrops
A much needed coffee after a long night with a tee A much needed coffee after a long night with a teething baby! ☕️ #coffee #coffeelover #veganmilk #vegancoffee #veganuk #coffeetime
Crispy salt and pepper tofu with a super crispy sk Crispy salt and pepper tofu with a super crispy skin and a soft middle 🤩 4 simple ingredients, 20 minutes to make. My recipe for this bad boy will be available on the blog this evening!  Ad - Salt & pepper mills are @coleandmasonofficial (gifted with no obligation to post). How absolutely gorgeous are they?! My new favourite kitchen accessory 😍  #tofu #crispytofu #tofurecipes #tofulover #tofurecipe #vegan #veganrecipes #veganfood #veganuk #veganlife #veganism #coleandmason #saltandpepper #bvsbackdrops #foodphotography #foodstylist #foodporn #foodie #foodblogger #foodblogfeed #discoverunder5k #vegetarian #friendsnotfood #foodstagram #foodpicoftheday
Throwback to these vegan mille-feuilles I made las Throwback to these vegan mille-feuilles I made last year 😍 Find the recipe for these beauties on the blog 🤩 #millefeuille #millefeuilles #vegancake #vegandessert #dessertporn #vegetarian #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #healthyfood #healthyeating #veganmealprep #veganism #foodinsta #fitspiration #czystamicha #cleaneating #diet #mealprepinspo #plantbaseddiet #veganvibes
This avocado, cannelloni & lime dip takes only 5 m This avocado, cannelloni & lime dip takes only 5 minutes to make and oh my goodness it is GOOD! Perfect for wraps or for dipping crackers or crudités!  You’ll need:
* 1 avocado 
* 1 can cannelloni beans
* 1/2 lime (juice only)
* 1 tsp tahini
* 1 tbsp extra virgin olive oil
* 1 small garlic clove
* Chilli flakes, salt, pepper and turmeric to taste  Instructions 
Scoop the avocado flesh into a blender or food processor. Add the beans, like juice, tahini, oil and garlic and blitz until smooth.  Season to taste!  #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodblog #foodie #friendsnotfood #vegangirl #crueltyfree #vegansofinstagram #poweredbyplants #vegangirl #glutenfree #foodphotography #plantbased #foodstyling #homemade #veganmealideas #dip #bvsbackdrops #plantbasedfood #plantbasedrecipes #plantbaseddiet #veganuk #easyrecipe
Vegan s’mores brownies 😍 A chewy, chocolatey Vegan s’mores brownies 😍 A chewy, chocolatey & indulgent treat that is so super simple to make! Find the recipe on my blog (link in bio). Get your aprons on! 👩🏻‍🍳 #brownie #veganbrownie #vegancake #veganbaking #baking #browniesofinstagram #brownierecipe #smores #smoresbrownies #veganbakes #vegancooking #veganrecipe #dessert #dessertporn #vegandessertrecipes #chocolatecake #chocolate #veganchocolate #friendsnotfood #vegangirl #vegansofig #dessertsofinstagram #dessertideas #brownielovers #foodblog #foodie #foodstagram #foodphotography #bvsbackdrops

Copyright © 2023 Let's Eat Smart