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Sourdough Lemon Blueberry Sweet Rolls

Freshly baked sourdough lemon blueberry sweet rolls in a rustic kitchen
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Sweet, zesty, and perfectly pillowy, these sourdough lemon blueberry sweet rolls are your new go-to brunch or dessert recipe. Naturally fermented for deeper flavor and gut-friendly goodness.

Ingredients

Scale

Dough:

  • 1 cup (240g) active sourdough starter
  • 3/4 cup (180g) whole milk, lukewarm
  • 1/4 cup (50g) sugar
  • 1 large egg
  • 1/3 cup (75g) unsalted butter, softened
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
  • Zest of 1 lemon

Filling:

  • 1 1/2 cups blueberries (fresh or frozen)
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • Juice of 1 lemon

Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp lemon juice
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Mix Dough: In a large bowl or mixer, whisk starter, milk, sugar, egg, butter, and lemon zest. Add flour and salt, and knead until smooth and tacky.

  2. Bulk Fermentation: Cover and let rise 8–12 hours at room temp until doubled.

  3. Roll & Fill: On a floured surface, roll into a 16×12” rectangle. Combine blueberries, sugar, lemon juice, and cornstarch. Spread over dough.

  4. Shape & Slice: Roll up from the long side. Cut into 12 slices with floss or sharp knife.

  5. Second Rise: Place in greased 9×13″ dish. Let rise 2–4 hours until puffy.

  6. Bake: Preheat oven to 375°F. Bake 25–30 minutes or until golden.

  7. Glaze: Mix glaze ingredients and drizzle over warm rolls. Enjoy warm!

Notes

  • Cold dough is easier to roll.

  • You can freeze unbaked rolls for up to 3 months.

  • Fresh lemon juice > bottled stuff. Always.

  • Rolls taste best within 1–2 days but are still awesome reheated.

Nutrition

Find it online: https://www.amgroyal.com/sourdough-lemon-blueberry-sweet-rolls/