Blueberry season is upon us and we’re in the mood to bake with some delicious berries. Not only are blueberries good for you, but they taste great and add a punch of flavor to any recipe. Plus, did you know July is National Blueberry month? That makes it the perfect time to celebrate this superfruit!

What’s a better way to start the day than with some Lemon Blueberry Sweet Rolls? This amazingly tasty recipe by Crazy for Crust gives you the perfect chance to change up how you bake with blueberries.

Ingredients

FOR THE DOUGH:

  • 2/3 cup warm non-fat milk, about 45 seconds in the microwave
  • 1 package active dry yeast, about 2 1/4 teaspoons
  • 1/3 cup + 1/2 teaspoon sugar divided
  • 3 tablespoons unsalted butter softened
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon lemon zest from 1 medium lemon
  • 2 tablespoons fresh lemon juice from 1 medium lemon
  • 3 – 3 1/4 cups all-purpose flour plus more for dusting
  • Paddle attachment & dough hook for your mixer

FOR THE FILLING:

  • 4 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest from 1-2 medium lemons
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-2 cups blueberries fresh or frozen (if frozen, make sure they are thawed and drained), see note

FOR THE FROSTING:

  • 2 tablespoons butter melted
  • 2 ounces cream cheese very soft
  • 1 1/2 cups powdered sugar
  • Pinch salt
  • 3-4 teaspoon fresh lemon juice

Instructions 

MAKE THE DOUGH:

  1. Place milk in a microwave safe measuring cup. Heat for 45 seconds in the microwave, until it’s about 120°F, think of a hot bath. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and 1/2 teaspoon sugar and stir. Let it sit for a few minutes until frothy.
  2. Place sugar, butter, salt, lemon juice, lemon zest, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
  3. Add 3 cups flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. The dough will be slightly sticky and elastic. There will be minimal transfer to your finger if you poke it. If it’s still very wet, add up to 1/4 cup more flour, 1 tablespoon at a time.
  4. Spray a large bowl with cooking spray and place the dough in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.

PREPARE YOUR ROLLS:

  1. Stir together butter, sugar, lemon zest, salt and flour until it forms a paste.
  2. Once the dough has risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with blueberries. I used 1 cup of mini (or “wild”) blueberries that were defrosted and drained. If you’re using regular sized berries, you might want to use more of them.
  3. Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13” pan that has been sprayed with cooking spray.
  4. Cover the rolls with plastic wrap and refrigerate overnight. (Or, if you want to make them the same day, cover with plastic wrap and let them sit for 1 hour until they’ve puffed up a little, then continue as directed below.)
  5. When ready to bake, preheat the oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. (Mine took 24, be careful not to over bake. The bottoms will turn golden before the tops do.) Note: the blueberries will drain to the bottom of the pan overnight. That’s not a problem.

MAKE THE FROSTING:

  1. Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar and 3 teaspoons lemon juice, adding more as desired for thickness. Pour over warm rolls and serve.

Step outside for some much needed fresh air and reserve your time slot for a socially distanced pick-your-own experience! Now you can enjoy the experience of picking your own crops without the crowds. We’re open Monday through Saturday from 10am to 5pm and on Sundays from 10am to 4pm. Happiness grows here!

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