Dessert

Lemon Blueberry Rolls Recipe

ByElla Hart April 27, 2026April 27, 2026

Introduction

These lemon blueberry rolls are soft, fluffy, and filled with a tangy-sweet blueberry and lemon mixture. Topped with a zesty lemon glaze, they make a perfect treat for breakfast or brunch. The bright citrus flavor balances beautifully with juicy blueberries, creating a delightful and irresistible pastry.

A close-up view of a round blueberry cinnamon roll cake with four visible spirals, each spiral showing golden-brown dough layered with dark purple blueberry filling. Each roll is topped with a glossy white icing that drips slightly down the sides, with a few whole blueberries resting on the icing. The inside of the cake reveals a soft, fluffy texture with more blueberry filling embedded in the layers. The cake sits on a white plate placed on a white marbled surface. In the background, there is a blurred bowl of fresh blueberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups all-purpose flour
1 packet (0.25 oz) instant yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup warm milk (approximately 110°F)
1/4 cup unsalted butter, melted
2 large eggs
Zest of 1 lemon
1 cup fresh blueberries
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
Zest of 1 lemon (for filling)
1 cup powdered sugar
2-3 tablespoons lemon juice (for glaze)
1 tablespoon unsalted butter, melted (for glaze)

Instructions

Step 1: Prepare dry ingredients by combining flour, instant yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
Step 2: Pour warm milk, melted butter, eggs, and lemon zest into the dry ingredients. Mix until the dough begins to come together, then knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic.
Step 3: Place the dough in a greased bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean towel and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
Step 4: Prepare the blueberry filling by combining fresh blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture thickens and bubbles. Remove from heat and allow to cool completely.
Step 5: Punch down the risen dough and roll it out on a lightly floured surface into a 15×10-inch rectangle. Spread the cooled blueberry filling evenly across the dough, leaving a 1/2-inch border around the edges.
Step 6: Starting from one long side, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, slice it into 12 equal pieces about 1 1/4 inches wide.
Step 7: Arrange the rolls in a greased 9×13-inch baking dish, leaving space between each for expansion. Cover loosely and let rise in a warm place for 30 minutes until puffy.
Step 8: Preheat the oven to 350°F. Bake the rolls for 22-25 minutes until golden brown on top and cooked through. Rotate the pan halfway through baking for even browning.
Step 9: While the rolls bake, whisk powdered sugar, lemon juice, and melted butter in a small bowl until smooth. Add additional lemon juice 1 teaspoon at a time if needed to reach desired consistency.
Step 10: Drizzle the warm lemon glaze generously over the rolls immediately after removing them from the oven. Serve warm or at room temperature.

Tips & Variations

Use unflavored dental floss to slice the rolls for cleaner cuts without squishing the dough.
The blueberry filling must be completely cool before spreading to prevent melting the butter in the dough.
Frozen blueberries can be used directly in the filling without thawing; add an extra teaspoon of cornstarch if needed.
For a dairy-free version, substitute butter with a plant-based alternative and replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, letting it sit for 5 minutes before adding.
Brush the baked rolls lightly with warm milk before glazing to help the glaze adhere better.

Storage

Store glazed rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving. Baked rolls also freeze well for up to 3 months; wrap individually in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator and warm briefly before glazing.

How to Serve

A close-up image of a round blueberry cinnamon roll cake on a white plate, placed on a white marbled surface. The cake is made of five large swirled rolls arranged side by side, each roll showing a golden-brown soft dough twisted with a purple-blueberry filling. The rolls have a thick white glaze dripping down the sides and a few whole blueberries sitting on top of the swirls. The cake has a fluffy texture visible where one roll is slightly pulled out, showing light yellow dough inside. In the background, there is a blurry bowl of fresh blueberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the filling?

Yes, frozen blueberries work perfectly. Do not thaw them before adding to the saucepan, but you may want to add an extra teaspoon of cornstarch to accommodate added moisture.

What if my dough doesn’t rise?

If the dough doesn’t rise, the yeast may be inactive or the environment was too cool. Ensure the milk is warm (about 110°F, not hot) and let the dough rise in a warm, draft-free spot, such as an oven with the light on.