In a large bowl, combine warm milk, eggs, instant yeast, granulated sugar, and a pinch of salt. Let this bubbly mixture sit for about 10 minutes to activate the yeast.

Add the sifted flour to the bowl and mix until the dough comes together, then knead for about 3–4 minutes until smooth.

Add the softened unsalted butter to the dough and knead for an additional 4–5 minutes.

Shape the dough into a tight ball, transfer it to a greased bowl, cover with a towel, and let it rise in a warm location for 90 minutes, or until doubled in size.

While the dough rises, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until well incorporated. Set aside.

Line a large baking tray with parchment paper to prevent sticking and facilitate easy transfer post-baking.

On a floured work surface, divide the risen dough into 9 even portions for hearty buns. Roll each into a ball and arrange them on the prepared tray, spacing them 5–8 cm apart.

Cover the dough balls with a towel and let them rest for 20 minutes at room temperature to relax the gluten.

Dust the bottom of a measuring cup with flour and gently press it into the center of each bun to create an indentation.

Divide the cheesecake filling equally among all buns, carefully placing it into each indentation. Top generously with blueberries for extra flavor.

In a bowl, mix melted butter, all-purpose flour, brown sugar, and cinnamon until crumbly and well combined.

Brush the exposed dough with egg wash, sprinkle the streusel mixture over the surfaces of the brioche.

Preheat your oven to 175°C (350°F) and bake the buns for 20–23 minutes until the tops are a lovely light golden brown.

Remove the buns from the oven and let them cool on the tray for about 10 minutes. Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.