• 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.

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?

Print Recipe

Vegan Blueberry and Lemon Hot Cross Buns

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

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.

Foodies100 Index of UK Food Blogs
Foodies100

Recent Posts

  • Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)
  • Home-made Vegan Berry Yoghurt with Buttery Almond Crumble
  • Easy ‘cheat’ vegan yule log
  • Vegan Rum, Hazelnut & Marzipan Mince Pies
  • No-bake Chocolate Orange Dominosteine

Categories

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

TOP RECIPES

Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)

Home-made Vegan Berry Yoghurt with Buttery Almond Crumble

Easy ‘cheat’ vegan yule log

Vegan Rum, Hazelnut & Marzipan Mince Pies

Footer

TAKE AN INSTA-PEEK

Pesto pasta! 🍝 yet another #veganuary favourite Pesto pasta! 🍝 yet another #veganuary favourite 🤩 Recipe for this beauty is on my blog, just search ‘pesto pasta’ in the search bar ☺️ link in bio ✨
Roasted tomato tagliatelle with garlicky panko cru Roasted tomato tagliatelle with garlicky panko crumb 🍝 #veganuary does not have to be boring! 🤩 Double tap if you like pasta! #pastalover #pastarecipe
Looking for #veganuary recipe inspo? Check out my Looking for #veganuary recipe inspo? Check out my blog for lots of delicious, nutritious recipes including these gorgeous stuffed bell peppers - Tender pepper, fluffy and flavoursome cauliflower rice filling and perfectly seasoned rich tomato sauce. Need I say more?
Easy Vegan Butternut Squash Mac n’ Cheeze 🧀 D Easy Vegan Butternut Squash Mac n’ Cheeze 🧀 Double tap if you want the recipe! 🤓
#macaronicheese #macandcheese #vegancheese #veganmacandcheese
AD Overnight Bounty Oats 🥥 1 cup porridge oat AD  Overnight Bounty Oats 🥥  1 cup porridge oats
3/4 cup coconut milk
1-2 coconut @biomel.life probiotic drinks depending on desired consistency
1/3 cup desiccated coconut  Place all ingredients into a large glass or container and mix until combined.  Cover the glass container with a lid and place in the fridge for at least 2 hours, ideally overnight.  Uncover and enjoy from the glass container the next day. Top with grated chocolate and more desiccated coconut if desired.
AD This week I’ve had the pleasure of working w AD  This week I’ve had the pleasure of working with one of my favourite hummus brands @chicpfood ✨ Their hummus is made from wonky veggies to try and reduce waste and their objective is to change people’s attitudes to food prep, consumption & waste.  Naturally I had to make some yummy flatbreads to dip into their delicious hummus. They came out amazing! 🤩  Turmeric, ginger and garlic vegan flatbreads 🫓 
Makes 4 small or 2 large flatbreads (which lasted about 0.5 seconds in my house - in other words - double the recipe 😂)  Ingredients 
* 130g plain flour
* 1 teaspoon baking powder
* 1/2 teaspoon sea salt
* 1 tsp turmeric
* 1 tsp ginger
* 1 tsp basil
* 1 garlic clove, minced
* 1 tablespoons olive oil
* 1/2 teaspoon golden syrup
* 90ml cold water
* Vegetable oil for cooking  Instructions  * In a large bowl, combine the flour, baking powder, salt, turmeric, ginger and basil. Once combined, add the garlic, olive oil, golden syrup and most of the water (save a little to add later if necessary).
* Mix using a silicone spatula to form a dough. If the dough seems a little dry, add the remaining water. Knead for 4-6 minutes then transfer onto a floured work surface, cover with a clean tea towel and leave for 5 minutes.
* Divide the dough into four (or 2 if making larger ones) pieces. Dust each piece in a little flour and roll into a disc. 
* Add two tablespoons of oil to a pan over medium heat. When the oil looks shimmery, add a flatbread and cook until golden on one side, flip and cook until golden on the second side (1 to 2 minutes on each side).
* Once cooked, transfer to a plate and cover with a clean tea towel to keep warm. Continue with the remaining flatbreads and if the pan looks a little dry, add a bit more oil before continuing.  #poweredbyplants #flatbreads #bread #veganuary #hummus
Scrambled Tofu 🌱 YAY or NAY? ✨ Here’s how I Scrambled Tofu 🌱 YAY or NAY? ✨
Here’s how I make mine:  Tofu scramble, a vegan alternative to scrambled eggs. Super easy to make, high in protein and ready in 5 minutes!  Serves 1:
160g silken tofu
1/4 tsp black Himalayan salt (contains sulphur which is what gives this recipe an eggy taste)
1/4 tsp turmeric powder
1/8 tsp ground black pepper
1/4 tsp garlic powder
1/2 tbsp vegan butter alternative for frying  Use a fork to crumble and lightly mash the tofu into bite-sized pieces.  Add a little butter to a frying pan and when hot, add the tofu, black salt, turmeric, garlic powder and ground black pepper. Using a wooden spoon, stir until well combined and cook over medium heat for 5 minutes, stirring occasionally. Serve immediately.
You guys seem to be absolutely LOVING my vegan cru You guys seem to be absolutely LOVING my vegan crumpet recipe making it the most popular recipe this month with over 650 views this month alone! Whoa! Not surprised as they are RATHER nice! 😉✨

Stay up to date!

  • Facebook
  • Instagram
  • Twitter

Welcome to Let's Eat Smart! Here you’ll find easy vegan recipes that don't sacrifice flavour. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs. Read More →

My favourites

Copyright © 2021 Let's Eat Smart