Lemon Blueberry Sweet rolls

If cinnamon rolls and blueberry muffins had a sunshine filled baby, this would be it. These Lemon Blueberry sweet rolls are soft, fluffy, and swirled with a vibrant blueberry filling, then finished with a buttery streusel crumble and a drizzle of tangy lemon glaze. Yes, you read that right. Did your mouth water like mine did? These are bright without being too sweet, indulgent without being heavy and perfect for spring, summer, winter or any time you want something a little extra special.

Each bite is layered with flavor. Fresh lemon zest baked right into the dough, juicy blueberries tucked into every swirl, and the best crumble that adds just the right amount of crunch.

ingredients For Dough

• 3/4 C warm milk (about 110 Degrees F)

• 2 1/4 Tsp active dry yeast (1 packet)

• 1/4 C granulated sugar

• 1 Egg + egg yolk (room temp)

• 1/4 C butter, melted

• 3-3 1/2 C All-purpose flour

• 3/4 Tsp Salt

Instructions

1. Stir yeast + warm milk + 1 Tbsp sugar. Let bloom 5-10 minutes.

2. Add remaining sugar, eggs, melted butter, salt, and 3 cups flour.

3. Knead until soft and slightly tacky (5-7 minutes).

4. Cover and rise 1-1 1/2 hours until doubled.

Blueberry lemon filling

Ingredients:

• 1 1/2 C blueberries (Fresh or Frozen)

• 1/3 C sugar

• 1 Tbsp cornstarch

• Zest of 1 lemon

• 1 Tbsp Lemon juice

• 1 Tsp Vanilla

Instructions:

1. Cook all ingredients over medium heat until thick and a Jam consistency (5-7 minutes)

2. Cool completely before spreading (IMPORTANT!)

LEMON SUGAR SPREAD

• 1/4 C softened butter

• 1/3 C Sugar

• Zest of 1 lemon

Mix together until fragrant.

crumble topping

• 1/2 C all purpose flour

• 1/3 C sugar + 1/3 C brown sugar

• Zest of 1/2 lemon

• Pinch of salt

• 4 Tbsp cold butter, cubed

• 1 Tsp cinnamon

Instructions:

1. In a bowl, mix flour, sugar, lemon zest, salt and cinnamon.

2. Cut in cold butter using fingers or a fork until crumbly with pea-sized pieces.

3. Chill until ready to use

assemble

1. Roll dough into a 14X9 rectangle

2. Spread lemon sugar butter evenly

3. Dollop blueberry filling and gently spread

4. Roll tightly and slice into 10-12 rolls

5. Place in greased baking dish, cover and rise 30-45 minutes.

6. Sprinkle crumb topping over rolls, gently pressing in to the tops so it sticks.

bake

• 350 Degrees F for 22-26 minutes until lightly golden and fluffy

lemon glaze

Once rolls have cooled slightly but still warm, make your glaze.

• 1 C powdered sugar

• 2-3 Tbsp fresh lemon juice

• 1/2 Tsp vanilla

• Pinch of salt

Whisk until smooth and pourable. Drizzle generously over warm rolls. I put the glaze in a bag, snipped a tiny bit of the corner and drizzled it over the rolls. It gave me more control of where it was going rather than using a spoon. That part is totally up to you and your preference!