Blueberries and lemons are a match made in heaven. I will admit that when it comes to fresh berries, I tend to choose strawberries or raspberries, but blueberries combined with lemon and baked into something delicious have got to be one of my favorite treats of summer. For Mother’s Day this year, I brought you this blueberry lemon bundt cake, but one treat with blueberries is not enough for the summer! Even though these sweet rolls require a little bit of time to rise, they are completely worth it and are so easy to make!
When it comes to making sweet rolls and cinnamon rolls, I tend to want to skip recipes that include yeast and instead lean towards recipes that use baking powder and/or baking soda. I love baking bread, but for some reason that extra step for breakfast just seems like something that I don’t want to do. For these sweet rolls though, I used yeast and I’m so glad I did. It gives you a different kind of rise and the extra fluffiness is the perfect pair to the sweet, juicy blueberries and tart lemon.
I topped these with a simple lemon glaze, but they certainly don’t need it if you wanted to leave it off. I had a taste both with and without glaze and either way they are delicious. How can you go wrong with a blueberry lemon sweet roll with a cup of coffee or tea for breakfast?
Just look at the close-up of those fluffy rolls! If you would prefer to use raspberries or chopped strawberries I’m sure they would be just as delicious.
- 1 package active dry yeast
- 1 cup warm water
- ½ cup granulated sugar
- 4 tbsp. melted butter
- 1 egg, lightly beaten
- ½ tsp. lemon extract
- 4 cups flour
- 1 tsp. salt
- ½ cup granulated sugar
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cups fresh blueberries
- 1 cup powdered sugar
- 2-3 tbsp. lemon juice
- In a large bowl or in the bowl of a stand mixer fitted with a dough hook, combine yeast, water, and sugar and let sit for 5-10 minutes to allow the yeast to bloom.
- Add melted butter, egg, and lemon extract and mix to combine.
- In a medium bowl, whisk together flour and salt. Add to wet ingredients and knead for 10 minutes. You may need to add a little extra flour, but try not to add too much or your sweet rolls will be dry.
- Place dough in an oiled bowl covered with a damp towel and leave in a warm place to rise for 1 hour until doubled in size.
- When the dough is done rising, punch it down and roll into a large rectangle about ½ an inch thick.
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, combine filling ingredients: sugar, lemon zest, lemon juice, and fresh blueberries.
- Spread the filling over the dough. Pinch the edges in on the short side to prevent the blueberries from falling out and roll lengthwise. When done rolling, pinch the dough together to hold the rolls together. Cut the individual sweet rolls about 2-3 inches thick.
- Spray a baking dish with nonstick cooking spray. You can use a 9 inch cake pan, a larger oval baking dish or dutch oven, or a rectangular dish. These rolls will expand quite a bit during baking so keep that in mind! Place the cut rolls into the pan.
- Bake for 30-40 minutes until golden brown.
- Mix the glaze ingredients together and glaze the rolls once cooled. Enjoy!
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