Blueberry Lemon Sourdough Sweet Rolls with Lemon Glaze
Soft, fluffy, and packed with juicy blueberries and tangy lemon flavor, these sourdough sweet rolls are made with discard and require no rising! Perfect for an easy brunch or a bright, summery bake.
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Equipment
- pastry blender - optional
- Rolling Pin
- unflavored dental floss or sharp knife
- 10-inch cast iron pan, 9x13-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.Calories: 236kcal
Tried this recipe?Let me know how it turned out!