Sourdough Discard Lemon Blueberry Rolls

These Sourdough Discard Lemon Blueberry Rolls are soft, fluffy, and bursting with fresh citrus flavor and juicy blueberries, making them the perfect sweet bake for spring mornings, brunch tables, or weekend treats. The sourdough discard adds a subtle depth of flavor without overpowering the bright lemon notes, while the blueberry filling creates a beautiful contrast of tart and sweet in every bite. Finished with a creamy lemon glaze, these rolls feel bakery-quality yet are surprisingly easy to make at home.

Ingredients

For the Dough

• 1 cup sourdough discard (room temperature)
• ¾ cup warm milk
• ¼ cup granulated sugar
• ¼ cup melted butter
• 1 large egg
• 3 to 3½ cups all-purpose flour
• 2¼ teaspoons instant yeast
• ½ teaspoon salt
  For the Lemon Blueberry Filling
• 1½ cups blueberries (fresh or frozen)
• ⅓ cup granulated sugar
• 1 tablespoon cornstarch
• Zest of 1 large lemon
• 1 tablespoon lemon juice
  For the Lemon Cream Cheese Glaze
• 4 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1–2 tablespoons lemon juice
• Zest of ½ lemon

Preparation Steps

Step 1: Prepare the Dough
In a large bowl, combine sourdough discard, warm milk, sugar, melted butter, and egg, mixing until smooth. Add the yeast, salt, and flour gradually, mixing until a soft dough forms. Knead for 5–7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Make the Blueberry Filling
In a small saucepan, combine blueberries, sugar, cornstarch, lemon zest, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and the berries break down slightly. Remove from heat and allow to cool completely before using.

Step 3: Roll and Fill
Once the dough has risen, roll it out on a lightly floured surface into a large rectangle about ¼-inch thick. Spread the cooled blueberry filling evenly across the dough, leaving a small border around the edges to prevent leaking.

Step 4: Shape the Rolls
Starting from the long edge, roll the dough tightly into a log. Slice into 9–12 equal rolls and place them cut-side up in a greased baking dish. Cover and let rise again for 30–40 minutes until puffy.

Step 5: Bake
Bake in a preheated 350°F (175°C) oven for 25–30 minutes, or until the rolls are lightly golden and cooked through. Allow to cool slightly before glazing.

Step 6: Make the Glaze
Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, and zest, mixing until creamy and spreadable. Spoon or pipe over warm rolls.

Variations

• Replace blueberries with raspberries or blackberries
• Add a thin layer of lemon curd under the blueberry filling
• Use orange zest and juice for a citrus twist
• Add chopped white chocolate for extra sweetness

Serving Suggestions

• Serve warm for breakfast or brunch
• Pair with coffee, tea, or iced lemonade
• Add fresh blueberries on top for presentation
• Perfect for holiday mornings or special gatherings

Prep Time / Cooking Time / Total Time

• Prep Time: 25 minutes
• Cooking Time: 30 minutes
• Total Time: About 2 hours (including rising)

Nutritional Information (Per Roll)

Approx. 320 calories – 6g protein – 12g fat – 48g carbs

Conclusion

Sourdough Discard Lemon Blueberry Rolls are a bright, bakery-style treat that turns leftover sourdough discard into something truly special. Soft, citrusy, and filled with vibrant blueberry flavor, they are a must-bake recipe you’ll want to make again and again.