Lemon Blueberry Sweet Rolls

Lemon Blueberry Sweet Rolls are a delightful concoction that brings together the zesty brightness of lemon and the sweet burst of blueberries. Think of fluffy, warm rolls, oozing with fruit filling, and topped with a creamy glaze that perfectly balances sweetness and tang. When you pull these rolls from the oven, the aroma alone will transport you to a sun-kissed morning, reminding you of lazy weekends and special breakfasts.

The first time I made Lemon Blueberry Sweet Rolls, it was a spontaneous decision fueled by a craving for something comforting yet refreshing. I had some frozen blueberries sitting in the freezer, and a sudden summer urge for lemon anything! The results were such a hit; my family couldn’t resist them. These rolls are not just a treat for the palate; they’re also a feast for the eyes, spiraled and drizzled with a luscious glaze that beckons everyone to come and enjoy.

How to Make Lemon Blueberry Sweet Rolls

1. Make the Blueberry Filling: In a medium saucepan, combine 2 ½ cups frozen blueberries, 6 tablespoons granulated sugar, 1 ½ tablespoons lemon juice, 1 ½ tablespoons corn starch, and 1 tablespoon water. Cook over medium heat, stirring frequently until the mixture is bubbly and thickens slightly. Once thickened, remove from heat and allow to cool.
2. Prepare the Dough: In a large bowl, mix 4 cups unbleached bread flour, 3 teaspoons instant dry yeast, and 1 ¼ teaspoons fine table salt. In another bowl, whisk together ⅓ cup granulated sugar, 1 large egg, 2 tablespoons liquid oil, and 1 ¼ cups milk until well combined. Pour the wet mixture into the dry ingredients. Mix until a rough dough forms.
3. Knead the Dough: Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic. If the dough is too sticky, dust with additional flour as needed. Place the kneaded dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Shape the Rolls: Once the dough has risen, punch it down to release the air. Roll the dough into a rectangular shape, then spread the cooled blueberry filling evenly across the surface. Roll the dough tightly into a log, and slice it into 12 equal pieces.
5. Final Rise: Place the rolls in a greased baking dish, cover them with a clean kitchen towel, and let them rise again for about 30 minutes until puffy.
6. Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for about 25 minutes or until golden brown and cooked through. The smell will be heavenly!
7. Glaze the Rolls: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons full-fat plain yogurt, 1 tablespoon reserved blueberry sauce, ¼ teaspoon pure vanilla extract, and a bit of water until smooth. Drizzle the glaze over the warm rolls and sprinkle with fresh lemon zest.

Storing & Reheating

To keep your Lemon Blueberry Sweet Rolls fresh, store them at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to a week. If you want to keep them for an extended period, you can freeze the rolls wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes. The rolls may lose some fluffiness during freezing, but a quick warm-up helps regain their soft texture.

These rolls not only taste wonderful but also bring a touch of warmth and tenderness to any table, morning or night! The balance of tart lemon and sweet blueberries makes them a crowd-pleaser for sure.

Recipe FAQs

Can I use fresh blueberries instead of frozen?

Absolutely! Fresh blueberries are delicious as well, though you’ll want to gently fold them into the filling slightly to avoid mashing them too much. Just keep an eye on the water content, as fresh berries might not need the same amount of cornstarch.

How do I get my rolls to be extra fluffy?

Kneading the dough properly is essential; it strengthens gluten, which allows for a lighter texture. Ensure your measuring cups are properly filled and not packed down. Also, allowing the dough to rise in a warm area helps keep them fluffy.

Can these sweet rolls be made ahead of time?

Yes, you can prepare the dough and fill the rolls, then cover and refrigerate them overnight. Allow them to come to room temperature for about 30 minutes before baking, giving them a final rise before going in the oven for that fresh, warm taste.

How can I make these rolls dairy-free?

Substituting the milk with a dairy-free alternative like almond milk or oat milk will keep the rolls tasty and moist. Use a dairy-free butter alternative in place of the salted butter for a completely dairy-free version.

Lemon Blueberry Sweet Rolls

Recipe Author: Elise

Lemon Blueberry Sweet Rolls are a delightful treat featuring fresh blueberries and zesty lemon, all wrapped in soft, fluffy dough. They make a wonderful breakfast or dessert option that’s both easy to prepare and sure to impress your family and friends.

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Pin Recipe

• Prep Time 40 minutes
• Cook Time 25 minutes
• Yield 12 rolls 1x

Ingredients

Scale 1x2x3x

• 2 ½ cups (320g) frozen blueberries
• 6 tbsp (80g) granulated sugar
• 1 ½ tbsp (22ml) lemon juice
• 1 ½ tbsp (12g) corn starch
• 1 tablespoon (15ml) water
• ⅓ cup (65g) granulated sugar
• 1 tbsp lemon zest
• 4 cups (568g) unbleached bread flour, (plus more as needed for rolling and shaping)
• 3 teaspoon (11g) instant quick-rise dry yeast
• 1 ¼ teaspoon (10g) fine table salt*
• 1 large egg (at room temperature)
• 2 tablespoon (24g) liquid oil such as vegetable, canola, sunflower or olive oil
• 2 tablespoon (28g) salted butter, softened
• 1 ¼ cups (300ml) milk (whole milk or 2% preferred)
• more water as necessary for the dough if baking in drier months
• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) full fat plain yogurt
• 1 tbsp (15ml) reserved blueberry sauce
• ¼ teaspoon pure vanilla extract
• fresh lemon zest for topping

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Instructions

1. Make the blueberry filling by combining blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-8 minutes until the blueberries thaw and release their juices.
2. Mix water with cornstarch in a small bowl. Once the berries are simmering, add the cornstarch mixture and stir it in.
3. Cook and stir until the mixture bubbles and thickens, then cook for an additional 15 seconds and transfer to a bowl to cool. Refrigerate until chilled for at least 1 hour.
4. In a medium bowl, combine sugar and lemon zest, rubbing them together until fragrant. Add flour, lemon sugar, yeast, and salt into the bowl of a stand mixer.
5. Add in the egg, oil, milk, and softened butter. Mix on medium-low for 10-15 minutes, scraping down the sides as necessary until the dough is uniform and slightly wet.
6. Transfer the dough to a floured surface and stretch and fold it to develop gluten until smooth. Shape into a ball and let rise in an oiled bowl covered with plastic wrap until nearly tripled in size, approximately 1-2 hours.
7. Prepare a baking pan by greasing it with cooking spray or butter and lining the base with parchment paper.
8. Chill the dough in the fridge for 20 minutes before rolling it out into a 13×16 inch rectangle. Spread on the filling, leaving a ½ inch border.
9. Roll up the dough tightly into a log and cut into 12 equal portions. Place each spiral-side-up in the prepared baking pan and cover loosely to proof for 30 minutes to 1 hour until slightly risen.
10. Preheat the oven to 350°F while the rolls rise, then bake for 23-27 minutes until golden brown and cooked through.
11. Let cool on a wire rack for at least 20 minutes before making the icing by combining powdered sugar, yogurt, blueberry sauce, vanilla, and salt until smooth. Drizzle over the rolls.

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Notes

For a less sweet option, reduce the sugar in the icing.
Ensure the dough is not over-proofed by checking it gently with your finger; if it doesn’t spring back, it has risen too much.
These rolls can be made ahead of time and stored in the fridge before baking.

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Nutrition

• Serving Size: 1 roll
• Calories: 280
• Sugar: 15g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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