Blueberry Lemon Sourdough Sweet Rolls (Fresh or Discard Starter)- Grains & Greens Kitchen

Name: Blueberry Lemon Sourdough Sweet Rolls with Lemon Glaze
Prep time: 20 min
Cook time: 40 min
Total time: 540 min
Ingredients: 300 g flour (all-purpose, bread flour or see Notes for more options) (2½ cups); 1½ tbsp raw cane sugar; zest of ½ lemon; ½ tsp fine salt; 115 g unsalted butter (cold and cubed) (½ cup); 240 g buttermilk; 100 g sourdough starter discard (⅓ cup (or ½ active and bubbly)); 1 tsp baking powder (add only after bulk ferment); ½ tsp baking soda (add only after bulk ferment); 285 g blueberries (fresh or frozen) (1¾ cups); 65 g raw cane sugar (⅓ cup); 1 tsp corn starch; zest of ½ lemon; 60 g powdered sugar (½ cup); 2 tsp lemon juice

An incredibly fluffy sourdough discard dough meets fresh lemon zest and jammy blueberries in these blueberry lemon sourdough sweet rolls. You’ll want to make these again and again!

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Closeup of Blueberry Lemon Sourdough Sweet Rolls, showing jammy berry swirls wrapped in a golden sourdough discard dough, topped with ribbons of white lemon glaze

These blueberry lemon sourdough sweet rolls are soft, fluffy, and bursting with bright, citrusy flavor. Packed with juicy blueberries and finished with a tangy lemon glaze, they’re full of that fresh lemon aroma in every bite—a sunny twist on the classic cinnamon roll. Whether you’re baking with active sourdough starter or discard, they rise tall, bake up golden, and vanish fast. Using baking powder and soda for the rise makes these a dependable, everyday sweet roll you can whip up even when life gets busy. Perfect for brunch, holidays, or any slow morning that needs a little extra brightness.

Why You’ll Love These Sourdough Berry Rolls

Do these look familiar? You’re absolutely right — this is the white flour version of my Lemon Raspberry Sourdough Sweet Rolls with Fresh Flour! We’re very fond of sourdough berry rolls in this house, and both versions have our heart. While the whole grain rolls shine with the complex aroma of freshly milled flour, the incredibly fluffy texture of these white flour rolls is hard to beat.

This sourdough discard recipe is one of my all-time favorites. It blends the flavor and health benefits of long fermentation with the ease of discard baking. While discard doesn’t have the strength to fully leaven the dough, it still contains plenty of good bacteria to ferment the grains and make them more digestible. When you’re ready to bake, just add a little baking powder and soda for leavening and boom — perfectly fermented sweet rolls, without second-guessing fermentation times or dough development. It’s the best of both worlds (and yes! — it is still real sourdough).

a small porcelain bowl with flowery decorations, filled with sugar and finely grated fresh lemon zest

a small porcelain bowl with flowery decorations, filled with fresh lemon zest infused sugar

Tools You May Need

Pastry blender (optional)

Rolling pin

Unflavored dental floss (optional)

30 cm (12 inch) cast iron skillet, 9×13 inch baking dish or 10 inch spring-form pan

Ingredients and Substitutions

Flour This version of our favorite sourdough berry rolls is made with store-bought white flour for convenience. It makes the rolls rise tall and pillowy soft. Flour strength varies a lot across the globe, so here’s a run down of your best options:

Strong flours (higher gluten, more structure)	Weak flours (lower gluten, more tender)
U.S. all-purpose or bread flour	any other kind of “all-purpose” or plain flour
U.K. strong white bread flour	any European flour with a low range “T” number
Australian baker’s flour	white spelt flour
Italian Manitoba
use 240g (1 cup) buttermilk	use 180g (¾ cup) buttermilk

Strong flours create tall, fluffy rolls, with a soft, chewy crumb. Weaker flours are less chewy, but they make up for it with an almost cakey, tender texture. You really can’t go wrong — just be sure to adjust the buttermilk to match your flour’s strength.

Buttermilk I always make my own buttermilk from whole milk (or a vegan alternative) and lemon juice, and I suggest you do, too. It’s convenient and brings a little extra richness.

Sourdough Starter Whether you’re working with an active starter or just discard, either works perfectly. In this recipe, the sourdough’s role is to bring that classic tangy flavor and help with digestibility—not to make the dough rise. We’ll rely on baking powder and baking soda for the rise instead.

Blueberries Frozen blueberries work wonderfully in this recipe. I love buying frozen wild blueberries, which are much smaller and have an intense flavor. But of course, using fresh ripe blueberries at the height of summer is absolutely delicious as well.

Baking Powder & Soda These are the true leavening agents in this recipe. They work with the acidity from the sourdough to create that light, tender texture we love in these rolls. Please don’t skip them!

Lemon White flours are more subtle, making them ideal for carrying bold flavors. That’s why we’re splitting the zest of a whole lemon between the dough and the jammy blueberry filling.

How to Make The Fluffiest Lemon Blueberry Sourdough Sweet Rolls

For even more visuals and detailed step by step instructions check out my post for our favourite Lemon Raspberry Sourdough Sweet Rolls made with fresh milled flour.

a puffy, moist sourdough discard dough, resting on a warm wooden counter. The dough is flattened into a fat round, sprinkled with bakign soda and baking powder.

01

Make The Dough:

In a large bowl, rub the sugar and zest of half a lemon together until fragrant. Combine with salt and flour. Add the cold, cubed butter. Using a pastry blender, or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. Add the buttermilk and sourdough starter. Gently mix until the ingredients are well incorporated. Cover the bowl and let the dough rest and ferment on the counter overnight. DO NOT add the baking powder and soda at this point!

A tacky ball of sourdough discard dough, ready to be rolled out.

02

Prep the Filling and Finish the Dough:

Preheat oven to 190°C (375°F). Grease your cast-iron skillet or baking pan with butter.

In a medium bowl, rub together sugar and remaining lemon zest until fragrant. Stir in cornstarch to combine. Set aside. Measure frozen blueberries (if using) into a medium bowl and return to the freezer until the dough is rolled out.

Turn out the puffed up dough onto your counter and carefully pull it out into a fat square. The dough will be very soft and slightly sticky. Sprinkle with the baking soda and baking powder and gently knead to incorporate.

Sourdough Discard Bread Flour Dough, rolled out thinly, ready for filling

Sourdough Discard Bread Flour Dough, rolled out thinly, spread evenly with a lemon infused blueberry filling. Frozen wild blueberries are starting to release their magnificent purple juices across the dough.

03

Roll It Up!

Flour your worktop and rolling pin generously, and roll the dough out into a rectangle. Roll out as thin as you can without tearing the dough. Remove the blueberries from the freezer and mix them with the rest of the filling ingredients. Spread the filling evenly across the dough and roll it up into a log carefully but tightly. Pinch the edges shut.

04

Slice It Up!

Take a small knife and make indentations in the dough to mark where you’re going to cut the log into 12 equal pieces. Use unflavored dental floss or a very sharp knife to cut the log. After every cut, transfer the sourdough sweet roll to the prepared pan before cutting the next one.

05

Bake the rolls:

Bake sourdough berry rolls for 35–40 minutes, or until the tops are golden brown. The baking time may be slightly longer with frozen berries. Once baked, allow the rolls to cool to room temperature.

06

Add the Glaze:

Once the rolls are completely cooled, whisk together powdered sugar and lemon juice until it’s as thick as you like. Drizzle over the rolls in thin ribbons, then let it set to dry before serving.

Unbaked blueberry sourdough sweet rolls, rolled up tightly and sitting side by side in a black cast iron pan.

Golden baked Blueberry Lemon Sourdough Sweet Rolls, puffed up, with dark, jammy raspberry filling swirled throughout.

Golden baked sourdough berry rolls, topped with a yummy thick lemon glaze, poured over in ribbons.

Tips For Perfect Sourdough Berry Rolls

To prevent excess juices from leaking, keep frozen berries in the freezer while you roll out the dough. Then mix the filling ingredients together and spread them evenly across the dough.
If using fresh blueberries, you can add all filling ingredients to a medium bowl, but wait to stir in the sugar until the dough is rolled out. Otherwise, the berries will start to release their juices prematurely.
Pinch the ends of the rolled up log together, to prevent any juices from leaking. Place the end pieces pinched side down in the baking dish.
Don’t skip the baking powder and soda. You could technically let the rolls rise again at room temperature if you chose active starter and fresh berries, but they will release a lot of juices as the unbaked rolls sit. You’ll end up with pretty sticky rolls. Frozen berries will cool the dough down too much to rise again.
This recipe is easily veganized by replacing butter and buttermilk with plant-based alternatives.
Sourdough starters can vary depending on your flour, hydration, or how you measure. It usually won’t matter much, but if yours is super stiff (or super runny), things might bake up a little differently.

Variations

If you’d like to try a whole grain version, check out my original Lemon Raspberry Sourdough Sweet Rolls recipe. It works wonderfully with both store-bought or freshly milled flour.

You can also switch things up, by using different berries for the filling. Blueberries, raspberries, blackberries or even black currants work well.

You can also swap in limes or a different citrus for a surprise twist.

Golden baked unglazed Sourdough Berry Sweet Rolls, in a black cast iron pan with white handles, sitting on a warm wooden kitchen counter, surrounded by a linen towel with a playful blueberry pattern. The dark swirls of blueberry filling contrast perfectly with the golden dough.

Storage & Freezing Suggestions

Frosted rolls keep well, stored at room temperature for 2-3 days. Don’t pack them airtight, so they don’t get soggy.

You can freeze the rolls before or after baking—just skip the glaze if they’re already baked.

Baked rolls:
Let them cool, then pop them in a freezer bag with parchment between each one. Freeze for up to 3 months. To serve, thaw and warm in the oven at 175°C (350°F).

Unbaked rolls:
Shape and place them in a parchment-lined metal or disposable pan (not glass). Cover and freeze for up to 3 months. Bake straight from frozen at 175°C (350°F) for 40–45 minutes.

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I’d love to hear how it turns out!

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Happy Baking!

Prep Time:20

Cook Time:40

Fermentation Time:8

Total Time:9

Servings:12

Calories:236kcal

Equipment

pastry blender - optional
Rolling Pin
unflavored dental floss or sharp knife
10-inch cast iron pan, 9×13-inch deep baking dish or 10 inch spring-form pan

Ingredients

Dough

300 g flour (all-purpose, bread flour or see Notes for more options) - 2½ cups
1½ tbsp raw cane sugar
zest of ½ lemon
½ tsp fine salt
115 g unsalted butter (cold and cubed) - ½ cup
240 g buttermilk - 1 cup, see Notes for adjustments
100 g sourdough starter discard - ⅓ cup (or ½ active and bubbly)
1 tsp baking powder (add only after bulk ferment)
½ tsp baking soda (add only after bulk ferment)

Filling

285 g blueberries (fresh or frozen) - 1¾ cups
65 g raw cane sugar - ⅓ cup
1 tsp corn starch
zest of ½ lemon

Glaze

60 g powdered sugar - ½ cup
2 tsp lemon juice

Instructions

Make the Dough:

In a large bowl, rub the sugar and lemon zest together until fragrant. Add the flour and salt, then cut in the cold, cubed butter until the mixture looks like coarse crumbs. Stir in the buttermilk and sourdough discard until combined. Cover and let the dough ferment at room temperature overnight.

Prepare the Filling:

Preheat the oven to 190°C (375°F) and butter your pan. In a small bowl, rub the remaining lemon zest into the sugar. Stir in the cornstarch and set aside. If using frozen blueberries, measure them out and return them to the freezer until just before assembling.

Finish the Dough:

Turn the rested dough out onto a lightly floured surface. Sprinkle with baking soda and baking powder, and gently knead to incorporate.

Assemble the Rolls:

Roll the dough into a thin rectangle. Mix the blueberries with the lemon-sugar mixture and spread evenly over the dough. Roll it up tightly from the long side, then pinch the seam shut.

Slice and Arrange:

Mark the dough into 12 equal sections. Use unflavored dental floss or a sharp knife to cut the log. Arrange the rolls cut-side up in the prepared pan.

Bake:

Bake for 35–40 minutes, or until the rolls are puffed and golden. They may take a bit longer if using frozen berries. Let cool in the pan.

Glaze:

Once completely cool, whisk together powdered sugar and lemon juice until smooth. Drizzle over the rolls and let set before serving.

Notes

Flour Tips:

This recipe works best with strong white flour, like U.S. all-purpose or bread flour. If you’re using softer flours (like European all-purpose, plain flour, or white spelt), reduce the buttermilk (you can make your own!) to 180g (¾ cup) to avoid an overly soft dough. See Ingredients section for more options!

Sourdough Tips:

Discard brings all the tangy flavor and fermentation benefits but won’t leaven the dough. That’s why we add baking powder and soda just before baking — no second rise required. You can use active starter as well.

Baking Tips:

Keep frozen berries in the freezer until just before adding to prevent excess juice.
Pinch the ends of the roll closed to reduce filling leakage.
Use dental floss for the cleanest slices.

Flavor Variations:

Try swapping in raspberries, blackberries, or blackcurrants. Or switch up the citrus with orange or lime zest for a fresh twist. For a whole grain version, check out my Lemon Raspberry Sourdough Rolls made with freshly milled flour.

Author: Sarah | Grains & Greens Kitchen

Calories: 236kcal

Tried this recipe?Let me know how it turned out!

Recipe FAQs

You can use either. Active starter works just fine, but this recipe doesn’t rely on sourdough to rise, so using discard is a perfect way to reduce waste while still getting all the fermentation benefits.

You can try a natural rise with an active starter, but keep in mind: as the rolls sit, the filling will start to leak juices, especially with frozen berries. The texture may also be less fluffy. This recipe is designed to skip the second rise for best results.

Yes! Just substitute the butter and buttermilk with your favorite plant-based alternatives. A thick oat or soy-based “buttermilk” (non-dairy milk plus a splash of lemon juice or vinegar) works well.

Yes! The discard still contains wild lactic acid bacteria that ferment the dough overnight. That fermentation improves digestibility and adds flavor, even though the lift comes from chemical leaveners. It’s just a different style of sourdough baking — still real!

If you’re in the U.S., regular all-purpose and bread flours work perfectly for this recipe.

In Europe, Australia, and many other places, flours labeled plain, all-purpose, or with low “T” numbers tend to be softer and less elastic.

Strong flour options include Manitoba flour (Italy), UK strong white flour, and Australian Baker’s Flour — all should provide enough strength for the dough to hold its shape well.

When mixing, the dough will be wet and sticky at first. It should feel cohesive and hold its shape after resting overnight. With plain or weaker flours, start by reducing the buttermilk slightly to avoid a dough that’s too sticky and loose to form a cohesive ball.