Lemon Blueberry Rolls
If you’re a lemon lover, these Lemon Blueberry Rolls are about to become your new favorite treat. Bright, citrusy lemon dough is swirled around a sweet, jammy blueberry filling to create the ultimate fresh and fruity roll, which is perfect for spring mornings, summer brunches, or honestly any time you’re craving something sunny and sweet. A couple of years ago we shared our Lemon Blueberry Shortbread Bars, and the response was incredible, people absolutely loved that flavor combination. So, as we’ve started experimenting with more fun roll flavors, it only felt right to bring that same lemon-blueberry magic into a soft, fluffy roll. Trust us, this one was meant to happen!
Bake Now or Bake Later
If you want to bake these match latte rolls right away, follow the instructions and let them rise till fluffy, then bake as directed for soft, fluffy rolls. If you’d rather prep ahead, you can assemble the rolls, cover them tightly, and refrigerate overnight. In the morning, let them sit at room temperature until slightly fluffy, then bake fresh. Both methods work beautifully, so you can choose what fits your schedule best!
Why I Measure in Grams (and You Might Want To, Too)
If youโve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistencyโespecially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, fluffy, and perfect for Spring!
Once you have all of the ingredients ready to go, you’re officially set up for Strawberry Cheesecake Roll success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best rolls possible!
Lemon Blueberry Rolls
Ingredients
- 5 cups flour
- 1 tbsp instant yeast
- 1 tsp salt
- 1 egg
- ยฝ cup granulated sugar
- 1 1/2 cups milk
- 5 tbsp butter
- 2 tsp lemon extract
- ยฝ cup butter
- 1 cup granulated sugar
- 1 tbsp lemon juice
- Lemon zest
- 2 tbsp heavy cream
- 1 tsp lemon extract
- 1 cup fresh blueberries
- 2 ยผ cup powdered sugar
- ยผ cup heavy cream
- 1 tsp lemon extract
Method
- In a microwave-safe bowl or small saucepan, gently warm the milk and butter together until just lukewarm, about 60โ90 seconds. Stir until the butter is fully melted. The mixture should feel warm to the touch but not hot.
- In the bowl of a stand mixer fitted with a dough hook (or paddle attachment to start), combine the flour, instant yeast, salt, granulated sugar, and lemon extract. Pour in the warm milk mixture and add the egg. Mix on lowโmedium speed for 2โ3 minutes until a soft dough forms. (Optional: Add in a small bit of yellow food coloring to give them the lemon-yellow color!)
- Transfer the dough to a lightly floured surface and knead for 10โ15 minutes, until smooth and elastic. Place the dough into a lightly oiled bowl, turning once to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- While the dough rises, make the filling. In a bowl, mix together the softened butter, granulated sugar, lemon juice, lemon zest, heavy cream, and lemon extract until smooth and spreadable. Set aside.
- Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll the dough into a large rectangle with an even thickness. Spread the filling evenly across the dough, leaving a small border around the edges. Sprinkle the blueberries evenly over the filling.
- Starting from the long side, tightly roll the dough into a log.
- Using dental floss or a sharp knife, cut the log into evenly sized rolls. Place them into a buttered baking dish, leaving a little space between each roll. Cover and let rise again for about 45โ60 minutes, until puffy.
- Preheat the oven to 350ยฐF (175ยฐC). Bake the rolls for 28-30 minutes, or until lightly golden and baked through. Remove from the oven and allow them to cool slightly.
- In a bowl, whisk together the powdered sugar, heavy cream, and lemon extract until smooth. Adjust with a splash more cream if needed for a drizzleable consistency.
- Drizzle the glaze over the warm rolls. Serve while warm for the softest, fluffiest texture.
