Introduction

Lemon Blueberry Sweet Rolls offer a delightful twist on classic breakfast pastries with their bright, fresh flavors and soft, pillowy texture. The combination of zesty lemon and juicy blueberries creates a refreshing treat that feels both indulgent and light. Perfect for a weekend brunch or special occasion, these rolls are sure to brighten your day.

The image shows six soft, spiral-shaped rolls on a long white rectangular plate, each roll layered with a golden-brown baked dough that has a fluffy inside, swirled with a dark purple blueberry filling. The rolls are topped with a thin white icing that drips down the sides, creating a light glossy effect. Around the rolls, there are a few fresh blueberries scattered on the plate. The background features a white marbled surface, adding a clean and bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup warm milk (110°F)
2 ¼ teaspoons quick-rise yeast
¼ cup granulated sugar
1 egg plus 1 egg yolk
¼ cup melted butter
3 cups bread flour, plus more if needed
¾ teaspoon salt
Zest of 1 large lemon
¾ cup blueberry jam or preserves
1 cup fresh or frozen blueberries
1 tablespoon cornstarch

Instructions

Step 1: In a large bowl, combine the warm milk, yeast, and sugar. Let it sit until foamy, about 5 minutes.
Step 2: Whisk in the egg, egg yolk, melted butter, and lemon zest until well combined.
Step 3: Gradually add the bread flour and salt, mixing until a dough forms.
Step 4: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Step 5: Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Step 6: Roll out the dough into a large rectangle on a floured surface.
Step 7: Spread the blueberry jam evenly over the dough, leaving a ½-inch border around the edges.
Step 8: Toss the blueberries with cornstarch, then sprinkle them evenly over the jam layer.
Step 9: Carefully roll the dough into a log, then slice into 9 to 12 rolls.
Step 10: Arrange the rolls in a greased baking dish, cover, and let rise again for 30 to 45 minutes.
Step 11: Preheat the oven to 350°F (175°C).
Step 12: Bake the rolls for 25 to 30 minutes, until golden on top and cooked through.
Step 13: Allow the rolls to cool slightly before glazing or serving.

Tips & Variations

Use bread flour for a chewier texture; if unavailable, all-purpose flour can be substituted but may result in softer rolls.
Make sure the milk is warm—not hot—to properly activate the yeast without killing it.
For clean slices, use unflavored dental floss or a sharp serrated knife instead of a regular knife.
Add a simple lemon glaze with powdered sugar and fresh lemon juice to enhance the citrus flavor even more.
Try swapping blueberries for raspberries or blackberries as a variation.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm gently in the oven at 300°F (150°C) for 5–10 minutes or microwave briefly until soft. These rolls also freeze well—wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A white rectangular plate holds seven soft, fluffy rolls arranged in a tight group. Each roll has three visible layers: the outer golden-brown baked dough, a swirled inner layer filled with rich dark purple blueberry jam, and a smooth white icing drizzled generously on top, creating a glossy finish. The icing highlights the spiral pattern and drips slightly down the sides. Three loose fresh blueberries rest beside the closest roll, which has a bite taken out of it, revealing the inside soft, light dough and the vibrant jam filling. The plate is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just toss them with cornstarch as directed to prevent excess moisture and sogginess in the rolls.

Do I need bread flour, or can I use all-purpose flour?

Bread flour is preferred because it has a higher protein content that creates more gluten, resulting in chewier, more elastic rolls. All-purpose flour can be used but the texture will be softer and less chewy.