Irresistible Lemon Blueberry Sweet Rolls: The Ultimate Brunch Recipe & Mother’s Day Treat
Indulge in the bright, refreshing flavors of our homemade Lemon Blueberry Sweet Rolls. These delightful pastries are perfect for any special occasion, especially brunch. Each roll is infused with vibrant lemon, generously filled with juicy fresh blueberries and a homemade blueberry sauce, then crowned with a slightly tart lemon glaze while still warm from the oven. They are as visually stunning as they are utterly delicious!
Today, my talented daughter, Josie, takes over the blog to share her latest culinary masterpiece: these incredible Lemon Blueberry Sweet Rolls! I’ve been eagerly anticipating this post for over a month, and I know you’ll love what she’s created.
You might recall my mention that Josie would be guest posting on my blog every other month throughout 2020. Her previous contributions include a refreshing French Vinaigrette Pasta Salad in January and an updated version of her beloved Homemade Play-Doh, affectionately known as “Josie-Doh,” in March. Her journey as a guest blogger actually started much earlier; she first shared a recipe when she was just 11 years old! Her Red Velvet Truffles have been a perennial fan favorite ever since, proving her knack for baking from a young age.
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A Personal Note from Josie
Hello, everyone! A lot has certainly changed since my last guest post on An Affair from the Heart. The world feels a bit upside down, and many of us have missed out on cherished gatherings.
I’ve always treasured traditions, and I won’t lie, celebrating Easter this year felt incredibly different. I adore setting the table for our big family meals, and since my mom usually hosts our Easter celebration, it’s typically my special task to prepare the table while she’s busy in the kitchen. Easter has always held a very special place in my heart, a time for family, food, and togetherness.
Unfortunately, Easter 2020 was a departure from tradition. With our entire family unable to gather under one roof, we opted for a non-traditional approach: a fun Mexican Fiesta! We still connected with family, but this year it was through a Zoom call, each of us safely in our own homes, keeping each other protected. It was a reminder that while circumstances change, the love and connection remain.
Speaking of special holidays, there *is* a very significant one approaching that many of us can celebrate, even while maintaining distance: Mother’s Day! It falls on Sunday, May 10th this year, and what better way to show appreciation than by making a truly special breakfast that Mom, and the whole family, will adore?
The Sweet Origin: How These Lemon Blueberry Sweet Rolls Came to Be
The inspiration for these Lemon Blueberry Sweet Rolls sparked when I was reflecting on my mom’s past recipes—dishes I absolutely *adore*! I wanted to create something new that still carried that familiar, heartwarming flavor.
When I was younger, I developed a deep affection for her Lemon Blueberry Crumb Bars. To infuse that beloved flavor into a Mother’s Day brunch twist, I recalled my mom’s fantastic recipe for Cherry Limeade Sweet Rolls, which she posted a few years ago. The idea was simple but brilliant: merge the bright, fruity essence of the crumb bars with the comforting, fluffy texture of her sweet rolls.
And *voila!* The concept for these Lemon Blueberry Sweet Rolls was born. Much like my mother before her sweet roll journey, I had never attempted to make homemade rolls from scratch. It felt like a significant undertaking, but with more time on my hands, I saw it as a welcome challenge. I thought this recipe would be incredibly difficult, but I was pleasantly surprised by how straightforward it turned out to be. It’s truly a testament to how accessible delicious homemade baking can be, even for those new to yeast dough!
Essential Ingredients for Your Lemon Blueberry Sweet Rolls
As I mentioned, I used to be somewhat intimidated by the idea of making my own dough. The thought of crafting homemade cinnamon rolls or sweet rolls seemed nearly impossible. However, I’m here to tell you that with a few simple, common ingredients, anyone can master this recipe and create truly fantastic sweet rolls at home! Don’t let the idea of yeast dough scare you; the process is incredibly rewarding.
- All-purpose flour, sugar, salt, cornstarch, powdered sugar
- Active dry yeast (the magic behind fluffy rolls!)
- Milk, water (for activating the yeast and hydrating the dough)
- Coconut oil (or feel free to substitute with butter and vegetable oil, as I did, for equally delicious results!)
- Large egg (adds richness and helps with texture)
- Fresh blueberries, lemon (the stars of our flavor profile!)
Crafting Your Delicious Lemon Blueberry Sweet Rolls: Step-by-Step
Let’s get baking! Follow these detailed steps to create your own batch of irresistible lemon blueberry sweet rolls.
Step 1: Prepare the Dry Ingredients. In the bowl of your stand mixer, combine the flour, sugar, salt, and active dry yeast. Give them a quick stir to ensure they are well mixed. This forms the base of your rich, fluffy dough.
Step 2: Warm the Liquids. In a microwave-safe bowl, combine the water, milk, and 2 tablespoons of coconut oil. (A personal note: I used vegetable oil here, and it worked beautifully!) Heat this mixture for 1 minute on high power until it’s comfortably warm (around 105-115°F), but not too hot to kill the yeast.
Step 3: Knead the Dough. Attach the dough hook to your stand mixer. With the mixer running on medium/low speed, gradually add the warm liquid mixture to the dry ingredients. Once combined, add the large egg and continue to knead for 4-5 minutes. The dough will be sticky, which is perfectly normal for a tender sweet roll dough.
Step 4: Rest the Dough. Transfer the sticky dough to a lightly floured, clean surface. Cover it loosely with plastic wrap and let it rest for 10 minutes. This brief rest allows the gluten to relax, making the dough easier to roll out later.
Step 5: Prepare the Blueberry Filling. While the dough rests, in a saucepan over medium heat, combine the fresh blueberries, cornstarch, 1 teaspoon of sugar, lemon zest, and lemon juice. Cook this mixture for 5-6 minutes, stirring occasionally, until the blueberries soften, release their juices, and the sauce darkens and thickens slightly.
Step 6: Cool the Filling. Remove the blueberry mixture from the heat and let it cool completely. This prevents it from melting the fat in the dough when spread.
Step 7: Prepare for Rising. Preheat your oven to 200°F, then immediately turn it off. This creates a warm, draft-free environment perfect for dough rising. Lightly grease a rectangular baking dish with cooking spray and set it aside.
Step 8: Roll Out the Dough. On a lightly floured counter or baking mat, roll the dough out into a large rectangle. A little extra flour on your surface will help prevent sticking. Aim for an even thickness.
Step 9: Add Sugar to Filling. Stir the remaining 1/3 cup of sugar into the cooled lemon-berry mixture. This ensures a delightful sweetness throughout the filling.
Step 10: Spread & Roll. Spread 2 tablespoons of softened coconut oil (or butter, as I used!) evenly over the rolled-out dough. Then, generously spoon and spread the delicious lemon-berry mixture over the buttered dough, leaving a small border around the edges.
Step 11: Form the Log. Starting with the long side of the rectangle, carefully roll the dough towards you, creating a tight log. Once rolled, pinch the seam firmly to seal it closed. This prevents the filling from escaping during baking.
Step 12: Slice the Rolls. Using a sharp knife or even unflavored dental floss, slice the log in half. Then, slice each half into six equal pieces, yielding a total of twelve beautiful sweet rolls.
Step 13: First Rise. Arrange the sliced rolls in your prepared baking pan. Cover the pan loosely with foil. Place the rolls inside your turned-off, warm oven (from Step 7) and let them rise for 45 minutes to 1 hour, or until they have visibly puffed up and are nearly doubled in size.
Step 14: Bake the Rolls. After the rolls have risen beautifully, remove them from the oven and set the foil aside. Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25 minutes, or until the tops are golden brown and the rolls are cooked through.
Step 15: Cool Slightly. Remove the baked rolls from the oven and let them cool in the pan for 5-10 minutes. This brief cooling period allows them to set slightly before glazing.
Step 16: Prepare the Lemon Glaze. While the rolls are cooling, in a medium bowl, whisk together the powdered sugar and the juice of 1/2 lemon until you achieve a smooth, pourable glaze. If it’s too thick, add a tiny bit more lemon juice or milk; if too thin, add a touch more powdered sugar.
Step 17: Glaze and Serve. Drizzle the luscious lemon glaze generously over the warm pan of rolls. If you desire an extra burst of lemon flavor and visual appeal, sprinkle with any remaining lemon zest. Serve these delightful Lemon Blueberry Sweet Rolls immediately and enjoy!
Love Them? Pin Them!
Don’t let this fantastic sweet roll recipe get lost! Make sure to save it for later by pinning it to your favorite Pinterest board before you go. It’s the perfect way to remember this delicious treat for your next brunch or special occasion!
Sweet Rolls: A Heartfelt Addition to Mother’s Day Brunch
These Lemon Blueberry Sweet Rolls were not just fun to create; they were made with Mother’s Day brunch specifically in mind. When I set out to decide what recipe to share in May, my thoughts immediately turned to this special holiday. I wanted to craft something truly memorable.
Initially, I struggled a bit to come up with the perfect idea. My Mom has hosted countless amazing brunches in the past, setting a high bar. I found myself wondering, “What could I possibly make that would live up to the incredible brunch experiences my mom has created over the years?”
Luckily for me, I’ve had the wonderful experience of growing up making countless recipes with my mom in the kitchen. She also has this incredible website, a treasure trove full of recipes to inspire! When I rediscovered her sweet roll recipe, I knew I had found a winner. By adding a burst of lemon and juicy blueberries, I could transform it into something uniquely suited for a spring Mother’s Day celebration. It’s truly a dish made with love, inspired by her passion.
My mom is truly one of the most passionate and dedicated people I’ve ever had the privilege to know. She works tirelessly to bring all of you these delicious, inspiring recipes, and I am so incredibly proud of how her business has blossomed. It started as a small blog, sharing cupcake and party planning ideas, and has grown into this incredible, expansive website with a *ton* of diverse recipes to choose from, catering to every taste and occasion!
Not only is she exceptionally good at what she does, but it’s clear she *loves* her job. Her enthusiasm is infectious, and I deeply aspire to be as passionate and dedicated as my mom is one day. She is the most caring, funniest, and most creative person in my life, and I am endlessly grateful that she is my momma. Her unwavering support and love have shaped me, and it’s an honor to contribute to her amazing work.
Happy Mother’s Day, everyone! Make sure to truly make your mom’s day special this year. I genuinely hope you enjoy this recipe and the joy it brings to your table.
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Print Recipe
Lemon Blueberry Sweet Rolls
Ingredients
For the Sweet Roll Dough:
- 2 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoon active dry yeast
- 1/2 cup water
- 1/4 cup milk
- 2 tablespoons coconut oil (or vegetable oil/melted butter)
- 1 large egg
For the Blueberry-Lemon Filling:
- 1 cup fresh blueberries
- 2 teaspoons cornstarch
- 1/3 cup granulated sugar (divided as 1 tsp for cooking, rest for mixing)
- zest of 1 lemon
- juice of 1/2 lemon
- 2 tablespoons coconut oil (or softened butter, for spreading)
For the Lemon Glaze:
- 1 cup powdered sugar
- juice of 1/2 lemon
Instructions
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In the bowl of your stand mixer, add the flour, 1/4 cup sugar, salt, and yeast. Stir gently to combine these dry ingredients.
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In a separate microwave-safe bowl, combine the water, milk, and 2 tablespoons of coconut oil (or vegetable oil/melted butter, if substituting). Heat this mixture for 1 minute on high power until it is warm (105-115°F).
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Using the dough hook attachment of your stand mixer, gradually add the warm liquid mixture to the flour mixture. Incorporate the large egg and knead on medium-low speed for 4-5 minutes. The dough will be soft and somewhat sticky; this is normal.
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Transfer the sticky dough to a clean, lightly floured surface. Cover it loosely with plastic wrap and let it rest for 10 minutes to allow the gluten to relax.
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While the dough rests, prepare the filling. In a saucepan over medium heat, cook the fresh blueberries, cornstarch, 1 teaspoon of sugar, lemon zest, and lemon juice. Stir frequently for 5-6 minutes until the blueberries have softened, and the mixture has darkened and thickened into a sauce.
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Remove the blueberry filling from the heat and let it cool completely to room temperature.
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Preheat your oven to 200°F (95°C), then immediately turn it off. This creates an ideal warm environment for the rolls to rise. Lightly grease a rectangular baking dish with cooking spray.
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On a lightly floured surface, roll the rested dough out into a large rectangle (approximately 12×18 inches). Ensure a little extra flour is used to prevent sticking to your counter.
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Stir the remaining 1/3 cup of granulated sugar into the cooled blueberry-lemon mixture.
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Spread 2 tablespoons of softened coconut oil (or butter) evenly over the entire surface of the rolled-out dough. Then, spoon and spread the prepared lemon-berry mixture generously over the dough, leaving a small border at one long edge.
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Starting from the long side with the filling, carefully roll the dough towards you to form a snug log. Pinch the seam firmly to seal it shut.
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Using a sharp knife or a piece of dental floss, slice the dough log in half, then slice each half into six equal pieces, creating 12 sweet rolls in total.
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Place the sliced rolls into your prepared baking pan. Cover the pan loosely with foil. Place the covered rolls into the turned-off oven (still warm from earlier) to rise for 45 minutes to 1 hour, or until they have noticeably expanded.
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Once the rolls have risen, remove the pan from the oven and carefully set the foil aside.
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Preheat your oven to 350°F (175°C). Once hot, place the rolls (uncovered) back into the oven and bake for 25 minutes, or until they are beautifully golden brown on top and cooked through.
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Remove the baked rolls from the oven and let them cool in the pan for 5-10 minutes. This helps them set before glazing.
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While the rolls are cooling, prepare the lemon glaze. In a bowl, stir together the powdered sugar and the juice of 1/2 lemon until smooth and creamy.
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Generously drizzle the lemon glaze over the warm rolls. If you like, you can sprinkle with a bit of extra lemon zest for added aroma and flavor. Serve immediately and enjoy these delightful Lemon Blueberry Sweet Rolls!