Description

Indulge in the delightful taste of Blueberry Lemon Sourdough Sweet Rolls, a perfect summertime treat that combines sweet blueberry compote with the zesty brightness of lemon. These fluffy rolls are swirled with fruity filling and topped with a creamy lemon icing, making them an irresistible choice for brunch, dessert, or any special occasion. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will guide you through creating these stunning pastries that are sure to impress family and friends. Enjoy the unique blend of flavors and the wonderful texture that comes from using sourdough – your taste buds will thank you!

Ingredients

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10 grams sourdough starter (ripe and active, about 2 teaspoons)
10 grams granulated sugar (about 1 Tablespoon)
50 grams all-purpose or bread flour (about 6 Tablespoons)
25 grams water (about 2 Tablespoons)
90 grams levain (all of it, see recipe notes, about 1/3 cup)
220 grams whole milk (warmed, about 3/4 cup plus 2 Tablespoons)
55 grams unsalted butter (melted, about 1/4 cup)
60 grams granulated sugar (about 1/4 cup)
6 grams lemon zest (from one large lemon, about 1 Tablespoon)
1 large egg (about 50 grams)
6 grams salt (about 1 teaspoon)
475 grams bread flour (about 3 1/3 cups)
190 grams fresh or frozen blueberries (about 1 cup)
50 grams granulated sugar (about 1/4 cup)
15 grams lemon juice (about 1 Tablespoon)
10 grams cornstarch (about 1 Tablespoon)
55 grams unsalted butter (about 4 Tablespoons)
30 grams cream cheese (about 2 Tablespoons or 1 oz)
125 grams powdered sugar (about 1 cup)
15 grams lemon juice (about 1 Tablespoon)
2–4 grams lemon zest (about 1–2 teaspoons)
pinch of salt

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Instructions

Prepare the dough by mixing the sourdough starter with sugar, flour, and water; let it rest until bubbly.
In a stand mixer, combine the starter with warm milk, melted butter, granulated sugar, lemon zest, egg, salt, and bread flour; mix until smooth.
Knead the dough until smooth and elastic (8–10 minutes).
Let the dough rise in a greased bowl until doubled in size (1–2 hours).
Make the blueberry filling by cooking blueberries with sugar, lemon juice, and cornstarch until thickened; cool slightly.
Roll out the dough into a rectangle and spread cooled filling evenly over it; roll tightly and slice.
Place slices on a baking sheet lined with parchment paper; let rise again until puffy (about 1 hour).
Preheat oven to 350°F (175°C) and bake rolls for 25–30 minutes until golden brown.
For icing, mix softened butter and cream cheese; gradually add powdered sugar, then stir in lemon juice and zest.
Drizzle icing over cooled rolls before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll (85g)
Calories: 280
Sugar: 12g
Sodium: 210mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg