Lemon Lover’s Lemon Blueberry Sweet Roll

Billy Rogers

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For the dough: Zest from 1 large lemon ½ cup (100g) granulated sugar ¾ cup (180g) warm milk (2% or whole milk preferred) 2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)* 1 large egg, at room temperature 1 egg yolk, at room temperature ¼ cup (57g) salted butter, melted (I prefer salted, but unsalted works, too) 3 ¼ cups (390g) bread flour, plus more for dusting ¾ teaspoon kosher salt

Ingredients

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For the filling: 1 ¼ cup (194g) fresh or frozen blueberries ¼ cup (50g) granulated sugar 1 tablespoon cornstarch Zest from 1 lemon 1 teaspoon fresh lemon juice Optional but recommended: ¼ teaspoon almond extract 1 batch lemon cream cheese frosting

Ingredients

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Instructions

Make the blueberry filling: Place a medium pot over medium heat. Add in blueberries, sugar, cornstarch, lemon zest, lemon juice and almond extract. 

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Use a wooden spoon to stir the mixture together. Bring to a gentle boil, breaking up the blueberries with the back of a wooden spoon as they cook.

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Cook mixture, stirring frequently, for approximately 5 to 10 minutes total, until the mixture is thick like jelly and coats the back of the spoon. 

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The thicker it is, the less likely it will be to spill out of the rolls when you roll them up. Set mixture aside to cool completely.

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Prepare the dough: In the bowl of an eclectic mixer, or if making by hand, a large bowl, add the sugar and lemon zest.

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Use clean hands to rub the zest into the sugar for approximately 30 seconds to release and infuse lemon flavor into the sugar.

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