Blueberry Lemon Sourdough Sweet Rolls are a delightful twist on classic sweet rolls, combining the tangy zing of lemon with bursts of juicy blueberries, all wrapped up in soft, fluffy sourdough dough. The slightly tart flavor from the sourdough pairs perfectly with the sweetness of the berries and the fresh citrus notes, making every bite a little celebration of flavors. These rolls have a beautiful golden crust with a soft inside that’s perfect for breakfast or a special snack.
I love making these rolls when I want to bring a fresh, homemade touch to my mornings. The scent of lemon and blueberries baking fills the kitchen and makes it feel like a cozy weekend. What I especially enjoy is watching the rolls rise and brown in the oven; it’s such a satisfying process that builds up the anticipation for that first warm bite. A little tip I often use is to sprinkle some sugar on top before baking to add a light, crunchy texture that contrasts so nicely with the soft roll.
These sweet rolls are wonderful served warm, straight from the oven, perhaps with a spread of butter or a light glaze for extra sweetness. I find they bring a smile to anyone who tries them, whether at a family brunch or as a treat with a cup of tea. Making them not only fills the house with a fantastic aroma but also creates moments of joy around the table, which is why I keep coming back to this recipe again and again.
Key Ingredients & Substitutions
Sourdough starter: This gives the rolls their unique tang and texture. Use a healthy, active starter for best results. If you don’t have sourdough, you can try a mix of yeast and milk, but the flavor will be less tangy.
Blueberries: Fresh works great, but frozen will do too — just don’t thaw them, so they don’t leak too much in the dough. If you want, swap for other berries like raspberries or chopped strawberries.
Lemon zest and juice: This adds fresh brightness. Use organic lemons so the zest is flavorful and clean. Lemon zest powder can substitute, but fresh zest really makes a difference.
Butter: Both dough and filling butter add richness and softness to the rolls. You can swap unsalted with salted butter but reduce added salt slightly in the dough.
Flour: All-purpose flour works well here for light rolls. If you want a whole-wheat version, substitute half the flour but expect a denser texture.
How Do You Get the Perfect Rise and Texture in Sourdough Rolls?
Sourdough dough needs time and gentle handling to rise and develop flavor. Follow these tips for good results:
- Use an active sourdough starter – feed it 4-8 hours before baking so it bubbles nicely.
- Knead the dough until smooth and elastic—this builds gluten for a soft, stretchy dough.
- Let the dough rise at room temperature until it doubles—usually 4-6 hours depending on your starter.
- Handle the dough gently when shaping to keep the air bubbles intact for a light texture.
- Allow a second rise after shaping so the rolls puff up well before baking.
Patience here pays off with tender, airy rolls with great flavor.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives enough space for the dough to rise without spilling.
- Whisk and spoon – these make mixing the starter, liquids, and dry ingredients easy and splatter-free.
- Rolling pin – helps flatten the dough evenly to get nice, uniform layers for rolling.
- 9×13 inch baking pan – perfect for holding the rolls close together as they bake and rise.
- Sharp knife or dental floss – makes clean cuts through the dough without squishing the filling.
- Pastry brush (optional) – if you want to brush the tops with butter or glaze before or after baking.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries for different fruity flavors.
- Add a sprinkle of chopped nuts like pecans or almonds inside for crunch and extra flavor.
- Mix in a teaspoon of ginger or cardamom with the cinnamon sugar for a warm spice twist.
- Drizzle some honey or maple syrup over the rolls before baking for added sweetness and shine.
Blueberry Lemon Sourdough Sweet Rolls
Ingredients You’ll Need:
For the sourdough dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- 1/3 cup (80ml) whole milk, warm
- 1 large egg
- 1/4 cup (60g) unsalted butter, softened
For the filling:
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Zest of 1 lemon
- 1/3 cup (70g) granulated sugar
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter, softened
For the glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract (optional)
- 1-2 tbsp milk (adjust for desired consistency)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and filling, plus 4-6 hours for the first rise depending on your sourdough starter’s activity. Then, about 1.5 to 2 hours for the second rise after shaping the rolls. Baking time is 25-30 minutes, and let the rolls cool for around 10 minutes before glazing. All in all, plan for a day of slow, rewarding baking with plenty of waiting time for best flavor and texture.
Step-by-Step Instructions:
1. Prepare the sourdough dough:
In a large bowl, mix your active sourdough starter with warm milk and the egg until combined. Add sugar, salt, and half the flour; stir until smooth. Then add softened butter and mix well. Gradually add the remaining flour, stirring to form a soft dough. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let it rise at room temperature until doubled in size—this usually takes 4 to 6 hours.
2. Prepare the filling:
While waiting for the dough, mix the lemon zest, sugar, and cinnamon in a small bowl. Keep the softened butter ready for spreading.
3. Shape the rolls:
After the dough has doubled, gently deflate it and place it on a floured surface. Roll it out into a 12×18 inch rectangle. Spread the softened butter evenly over the dough. Then sprinkle the cinnamon sugar mixture evenly over the butter. Evenly scatter the blueberries on top. Starting from the long side, roll the dough tightly into a log. Cut into 8 equal slices about 1.5 inches thick. Arrange the slices cut side up in a greased 9×13-inch baking pan, placing them close together.
4. Let the rolls rise again:
Cover the pan and let the rolls rise for 1.5 to 2 hours, or until they look puffed and almost doubled in size.
5. Bake the rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until they’re golden brown and cooked through.
6. Make the glaze:
While the rolls bake, whisk powdered sugar with fresh lemon juice, vanilla extract (if using), and milk until you get a smooth, thick but pourable glaze.
7. Glaze and serve:
Allow the rolls to cool for about 10 minutes once out of the oven. Then drizzle the lemon glaze generously over the warm rolls. Serve them warm and enjoy the lovely mix of sweet, tart, and tangy flavors!
Can I Use Frozen Blueberries in This Recipe?
Yes! You can use frozen blueberries straight from the freezer—no need to thaw them. This helps prevent the dough from getting too wet. Just sprinkle them evenly over the filling before rolling.
How Should I Store Leftover Sweet Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.
Can I Make These Sourdough Sweet Rolls with Yeast Instead of Starter?
Absolutely! If you don’t have sourdough starter, substitute 2 1/4 tsp active dry yeast and adjust the rising times—you’ll likely need less time for the dough to double. The flavor will be milder without the sourdough tang.
Is There a Way to Make These Rolls Ahead of Time?
Yes! You can assemble the rolls, cover the pan tightly with plastic wrap, and refrigerate overnight for the second rise. Let them come to room temperature for about 30 minutes before baking as directed. This makes morning baking easy and delicious.