Blueberry Lemon Sourdough Sweet Rolls
If you’re craving a delightful treat to celebrate the essence of summer, Blueberry Lemon Sourdough Sweet Rolls are the perfect solution. These soft and fluffy rolls are swirled with sweet blueberry compote and zesty lemon, then topped with a luscious lemon cream cheese icing. Ideal for breakfast or dessert, they bring a burst of flavor that everyone will love. Whether for family gatherings or cozy weekends, this easy-to-follow recipe is perfect for bakers of all skill levels. With fresh ingredients and simple steps, you can whip up a batch that will impress your loved ones and satisfy your sweet tooth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10 grams sourdough starter
- 10 grams granulated sugar
- 50 grams all-purpose or bread flour
- 25 grams water
- 90 grams levain
- 220 grams whole milk
- 55 grams unsalted butter (for dough)
- 60 grams granulated sugar
- 6 grams lemon zest
- 1 large egg
- 6 grams salt
- 475 grams bread flour
- 190 grams fresh or frozen blueberries
- 50 grams granulated sugar (for filling)
- 15 grams lemon juice
- 10 grams cornstarch
- 55 grams unsalted butter (for topping)
- 60 grams granulated sugar (for topping)
- 6 grams lemon zest (for topping)
- pinch of salt (for topping)
- 55 grams unsalted butter (for icing)
- 30 grams cream cheese
- 125 grams powdered sugar
- 15 grams lemon juice (for icing)
- 2–4 grams lemon zest (for icing)
- pinch of salt (for icing)
Instructions
- In a bowl, combine the sourdough starter, sugar, flour, and water. Mix until smooth and let sit.
- In another bowl, whisk together warmed milk, melted butter, sugar, lemon zest, egg, and salt.
- Mix the wet ingredients into the dry ingredients gradually until well combined. Knead gently into a soft dough.
- Cover the dough and let it rise in a warm place until doubled in size (about 1 hour).
- Meanwhile, prepare the filling by cooking blueberries with sugar, lemon juice, and cornstarch until thickened.
- Roll out the dough into a rectangle and spread the blueberry filling evenly over it. Roll tightly into a log shape.
- Cut into eight pieces and place them in a greased baking dish to rise again for an hour.
- Bake at 350°F (175°C) until golden brown (about 30 minutes).
- For the icing, mix butter, cream cheese, powdered sugar, lemon juice, zest, and salt until fluffy; drizzle over warm rolls.
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 19g
- Sodium: 218mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 37mg