Description

Lemon Blueberry Rolls are soft, fluffy baked treats featuring tender dough infused with bright lemon zest and filled with juicy fresh blueberries. Perfect for breakfast, brunch, or a sweet snack, these rolls combine a refreshing citrus flavor with bursts of berry sweetness, finished with a tangy lemon glaze.

Ingredients

Scale

Dough Ingredients

3 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast (1 packet)
½ cup granulated sugar, divided
Zest of 2 prime lemons
1 cup milk, warmed to 110°F (43°C)
2 large eggs
6 tablespoons unsalted butter, melted

Filling

6 tablespoons unsalted butter, softened
1 ½ cups fresh blueberries
2 teaspoons granulated sugar
Zest of 1 lemon (fresh, for extra flavor)

Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Prepare the dough: Warm your milk to about 110°F (43°C) and dissolve the active dry yeast with a pinch of sugar. Let it sit for 5–10 minutes until foamy. In a large bowl, whisk together the flour, half of the sugar, and lemon zest. Add the yeast mixture, eggs, and melted butter, then knead until the dough is smooth and elastic, around 8–10 minutes. Cover and let rise in a warm place until doubled in size, about 1 hour.
Roll out and add filling: On a floured surface, roll the dough into a large rectangle about 12 by 16 inches. Spread softened butter evenly over the surface. Then sprinkle fresh blueberries generously, followed by a light dusting of sugar and a bit of fresh lemon zest to amplify the flavor.
Shape the rolls: Starting from the long edge, carefully roll the dough into a tight log. Cut the log into 12 equal slices and arrange them cut-side up in a greased baking pan, leaving a little space for expansion.
Second rise: Cover the pan loosely with a clean towel and let the rolls rise again in a warm spot until they nearly double, approximately 30 to 45 minutes.
Bake and glaze: Bake the rolls in a preheated 350°F (175°C) oven for 25–30 minutes, or until golden brown. While they bake, mix powdered sugar with fresh lemon juice until smooth to create a tangy glaze. Drizzle this glaze over the warm rolls just before serving.

Notes

Use room temperature ingredients to ensure proper yeast activation and even rising.
Always zest lemons before juicing to avoid the bitter white pith.
Keep dough slightly sticky by not over-flouring for softer rolls.
Handle blueberries gently to prevent crushing.
Allow rolls to cool slightly before glazing to maintain glaze texture.

Prep Time: 1 hour 20 minutes
Cook Time: 25-30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 280
Sugar: 14g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: lemon rolls, blueberry rolls, breakfast rolls, citrus pastry, sweet rolls, lemon blueberry pastry