Begin by warming whole milk to 100–110°F. Combine the warm milk with the yeast and a tablespoon of granulated sugar. Let sit for 5-10 minutes until frothy.

Whisk together the remaining sugar and an egg into the yeast mixture. Gradually stir in the all-purpose flour and a pinch of salt until the dough begins to form.

Add softened unsalted butter to the kneaded dough and continue kneading until smooth and elastic.

Transfer dough to a greased bowl, cover, and let it rise for 1–2 hours until doubled in size.

Punch down the dough, divide into six pieces, and shape each into a round ball.

Beat the softened cream cheese until smooth. Mix in heavy cream, vanilla extract, and powdered sugar.

Brush each bun round with egg wash. Fill each indent with custard, blueberry jam, and fresh blueberries.

Combine melted butter, flour, brown sugar, and cinnamon until crumbly. Sprinkle topping over each filled bun.

Preheat oven to 375°F and bake for 20–25 minutes until golden brown.

Allow to cool for 10 minutes and dust with powdered sugar before serving.