Can I use fresh blueberries instead of frozen?

Absolutely! Just cook them the same way. Fresh berries may release a bit less liquid, so keep an eye on thickness.

How do I store these rolls?

Room temp: 1–2 days (covered) Fridge: Up to 5 days Freezer: Up to 2 months (unglazed)

Can I make them ahead of time?

Yes! Prepare the dough and refrigerate overnight. Bake fresh the next day for best flavor.

What if I don’t have sourdough discard?

You can substitute with yogurt or buttermilk, but you’ll miss that subtle tang that makes these special.

Sourdough Discard Lemon Blueberry Rolls: 5 Irresistible Steps

Description

Soft, fluffy, and bursting with citrusy sweetness, these Sourdough Discard Lemon Blueberry Rolls are filled with jammy blueberries and topped with a silky lemon cream cheese glaze—perfect for breakfast or brunch.

Ingredients

Scale

Dough

1/4 cup (57g) unsalted butter, softened
1 large egg, room temperature
1/2 cup (120g) sourdough discard (100% hydration)
3/4 cup (205g) whole milk
1 tsp vanilla extract
Zest of 2 lemons
3 1/4 cups (400g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup (50g) granulated sugar

For Spreading

5 tbsp (75g) unsalted butter, softened

Blueberry Compote Filling

1 1/2 cups (250g) blueberries (frozen)
1/4 cup (50g) sugar
3 tbsp (40g) lemon juice
Zest of 1 lemon
2 tbsp (16g) cornstarch
1 tbsp (15g) water
1/8 tsp sea salt

Lemon Cream Cheese Glaze

4 oz (113g) cream cheese, room temp
1/4 cup (57g) salted butter, softened
1/2 tsp vanilla extract
Zest of 1 lemon
2–3 tbsp lemon juice (to taste)
3/4 cup (90g) powdered sugar

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Instructions

Make the blueberry compote by simmering blueberries, sugar, lemon juice, zest, and salt. Add cornstarch slurry and cook until thick. Cool completely.
Warm milk slightly. In a bowl, whisk egg, sourdough discard, milk, vanilla, lemon zest, and sugar.
Mix dry ingredients separately, then combine with wet ingredients to form a dough.
Add softened butter and knead until smooth. Optional: refrigerate overnight.
Roll dough into a 12×16-inch rectangle. Spread butter and blueberry compote evenly.
Roll tightly into a log and slice into 12 rolls.
Place rolls in a greased 9×13 pan.
Bake at 350°F (175°C) for 30 minutes until golden.
Beat glaze ingredients until smooth.
Drizzle glaze over warm rolls and serve.

Notes

Dough may be slightly sticky—flour your surface well.

Don’t worry if filling spills; it creates extra flavor.

Store at room temp for 1–2 days or refrigerate up to 5 days.

Freeze unglazed rolls up to 2 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 18g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg