There’s a certain joy that comes from the aromas of a warm kitchen, especially when it involves the bright zing of lemons and the comforting sweetness of blueberries. One rainy afternoon, I discovered a forgotten treasure in my fridge—sourdough discard. Instead of tossing it, inspiration struck. Why not transform it into something extraordinary? Thus, these Sourdough Discard Lemon Blueberry Rolls were born, a delightful treat that combines the tangy notes of sourdough with the vibrant flavors of fresh fruit.
As you roll out this soft, buttery dough and spread the luscious blueberry compote, you’ll find yourself in a blissful rhythm, perfect for sharing with family or indulging on a quiet evening. The best part? These rolls are incredibly easy to whip up, making them an ideal solution for those times when you crave homemade goodness but want to steer clear of fast food. So, let’s roll up our sleeves and get started on a delectable journey that will leave your kitchen filled with warmth and wonderful scents!
Why are Sourdough Discard Lemon Blueberry Rolls so special?
Irresistibly sweet and tangy, these rolls create a beautiful balance of flavors that will enchant your taste buds. Quick to assemble, even novice bakers can master this simple recipe in just 30 minutes of baking. Leftover sourdough discard finds a delicious purpose here, reducing waste while enhancing texture. Versatile treat, perfect for breakfast, dessert, or a cozy snack. A crowd-pleaser, everyone will adore the bright, fruity taste, making it a fantastic choice for gatherings or family brunches.
Sourdough Discard Lemon Blueberry Rolls Ingredients
For the Dough
- Unsalted butter – 57 g, softened for a rich, buttery flavor.
- Large egg – 50 g, helps with the dough’s structure and moisture.
- Sourdough discard – 120 g, gives a delightful tangy flavor and reduces waste.
- Milk – 205 g, slightly warmed to help activate the yeast.
- Vanilla extract – 5 g, adds a sweet aroma enhancing the rolls’ taste.
- Zest of 2 lemons – 8 g, provides a bright citrusy kick for freshness.
- All-purpose flour – 400 g, the base for your dough.
- Baking powder – 4 g, helps the rolls rise and develop a fluffy texture.
- Baking soda – 2.5 g, adds extra lift for a light crumb.
- Salt – 2.5 g, enhances all the flavors beautifully.
- Granulated sugar – 50 g, sweetens the dough perfectly.
For the Blueberry Compote
- Frozen blueberries – 250 g, the star of the rolls adding fruity goodness.
- Granulated sugar – 50 g, balances the tartness of the berries.
- Lemon juice – 40 g, intensifies the blueberry flavor.
- Zest of 1 lemon – 4 g, adds extra brightness to the compote.
- Cornstarch – 16 g, thickens the compote to spreadable perfection.
- Water – 15 g, helps dissolve cornstarch for an even texture.
- Pinch of salt – elevates the sweetness and flavors of the fruit.
For the Cream Cheese Glaze
- Cream cheese – 113 g, room temperature for a smooth glaze.
- Salted butter – 57 g, softened to create a velvety texture.
- Vanilla extract – 2.5 g, enhances the overall flavor.
- Zest of 1 lemon – 4 g, adds a fresh finish to the glaze.
- Lemon juice – 25–30 g (to taste), balances the sweetness of the glaze.
- Powdered sugar – 90 g, sweetens and thickens the glaze beautifully.
How to Make Sourdough Discard Lemon Blueberry Rolls
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Simmer the compote: In a small saucepan, combine the blueberries, 50 g sugar, lemon juice, zest, and a pinch of salt. Bring to a simmer over medium heat, stirring gently to avoid burning.
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Thicken the compote: In a small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the simmering compote and cook for 2–3 minutes until it thickens. Remove from heat and let cool completely.
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Combine wet ingredients: In a large bowl, whisk together the egg, sourdough discard, warm milk, vanilla extract, lemon zest, and remaining sugar until everything is well blended.
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Mix dry ingredients: In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until a shaggy dough forms.
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Knead the dough: Add pats of softened butter over the dough. Knead until the dough is smooth and the butter is fully incorporated, making it soft and rich.
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Refrigerate (optional): For enhanced flavor, consider refrigerating the dough overnight. If you’re short on time, you can skip this step and proceed right away.
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Preheat your oven: Set your oven to 350°F (175°C) to get it nice and hot for the baking magic.
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Roll out the dough: On a floured work surface, roll the dough into a rectangle measuring about 12×16 inches (30×40 cm).
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Spread the butter: With 5 tablespoons of softened butter, spread it over the dough, leaving a 1/2-inch border at the top.
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Add blueberry compote: Evenly spread the cooled blueberry compote across the dough surface, again leaving a 1/2-inch border at the top. Feel free to sprinkle extra lemon zest on top for added zing.
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Roll the dough: Roll the dough tightly from the long side into a log and slice it into 9–12 rolls, depending on your preferred size.
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Prepare to bake: Place the rolls in a greased 10×10-inch pan or a parchment-lined muffin pan to keep them from sticking.
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Bake to perfection: Bake in the oven at 350°F (175°C) for about 30 minutes or until they are golden brown and the centers are fully baked (internal temperature should reach 190–200°F / 88–93°C).
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Cool slightly: Once baked, allow the rolls to cool in the pan for about 10–15 minutes before adding the glaze.
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Make the glaze: In a bowl, beat the cream cheese and salted butter together until smooth and fluffy. Add in the vanilla, lemon zest and juice, and mix until well combined.
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Finish with powdered sugar: Gradually mix in the powdered sugar, beating until smooth. Adjust the glaze’s consistency with a little more lemon juice or milk if needed.
Optional: Drizzle some extra lemon zest on top for a fresh finish before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sourdough Discard Lemon Blueberry Rolls are perfect for busy home cooks looking to save time! You can prepare the blueberry compote up to 3 days in advance; simply refrigerate it in an airtight container to keep it fresh. Additionally, the dough itself can be mixed and refrigerated overnight for enhanced flavor and convenience. When you’re ready to enjoy these rolls, remove the dough from the fridge and let it come to room temperature before rolling and baking, which helps maintain its texture. Lastly, the cream cheese glaze can be made ahead and kept in the fridge for up to 5 days—just give it a quick whisk before drizzling over your warm rolls for a delightful finish!
What to Serve with Sourdough Discard Lemon Blueberry Rolls?
Imagine sitting down with a plate of warm, gooey rolls paired with complementary flavors and textures that enhance each beautiful bite.
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Crispy Bacon: The savory, salty crunch of bacon creates a delicious contrast to the sweet and tangy blueberry rolls, making breakfast or brunch perfect.
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Refreshing Yogurt Parfait: Layered with fresh fruit and granola, this light option balances the richness of the rolls, adding a delightful crunch.
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Fresh Fruit Salad: A mix of juicy seasonal fruits brings a bright and refreshing note to the table, enhancing the vibrant flavors of your rolls.
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Herbed Cream Cheese Spread: Pair your rolls with a savory herbed cream cheese for a luscious dip that complements the sweetness of the blueberries beautifully.
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Lemonade Iced Tea: This refreshing drink combines the zesty brightness of lemon with a hint of sweetness, making it a wonderful companion to your rolls.
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Vanilla Bean Ice Cream: A scoop of creamy ice cream drizzled with blueberry compote makes a decadent dessert that takes your rolls to the next level.
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Nutty Granola Bars: For a quick snack, these bars add a nutritious crunch and are great for on-the-go enjoyment alongside your rolls.
Each pairing offers a delightful experience that complements the alluring flavors of your Sourdough Discard Lemon Blueberry Rolls!
Helpful Tricks for Sourdough Discard Lemon Blueberry Rolls
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Chill for Flavor: Refrigerating the dough overnight enhances the flavor and texture, resulting in rolls that are even more delicious. Don’t skip this step if you have the time!
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Perfect Rolling: When rolling out the dough, ensure it’s an even thickness for consistent baking. Uneven dough can lead to undercooked centers or burnt edges.
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Baking Temperature Check: Use an instant-read thermometer to ensure the rolls are fully baked. The ideal internal temperature should be between 190–200°F (88–93°C).
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Compote Consistency: Let the blueberry compote cool completely before spreading; this prevents the dough from becoming soggy and ensures a perfect balance in the Sourdough Discard Lemon Blueberry Rolls.
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Glaze Adjustments: For the cream cheese glaze, adjust the consistency easily by adding a touch more lemon juice or milk until smooth. A well-balanced glaze enhances the overall bite.
How to Store and Freeze Sourdough Discard Lemon Blueberry Rolls
Room Temperature: Keep leftover rolls in an airtight container for up to 2 days. They’ll maintain their soft texture and delightful flavors.
Fridge: If you prefer, you can store the rolls in the fridge for up to a week. Just be sure to wrap them securely to prevent drying out.
Freezer: To freeze, place the rolls in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy.
Reheating: For the best experience, gently reheat rolls in a preheated oven at 350°F (175°C) for about 10 minutes. This restores their warmth and soft, inviting texture!
Sourdough Discard Lemon Blueberry Rolls Variations
Feel free to get creative with these rolls; your taste buds will thank you for the adventure!
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Gluten-Free: Substitute all-purpose flour with a gluten-free all-purpose blend and add an extra teaspoon of xanthan gum to help with structure.
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Berry Medley: Swap blueberries for a mix of berries like raspberries and blackberries for a delightful twist bursting with summer flavors.
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Zesty Orange: Replace lemon zest with orange zest for a warm citrus flavor that complements the sweetness of the blueberries beautifully.
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Cream Cheese Swirl: Before rolling, smear cream cheese directly on the dough along with the blueberry compote for an extra creamy, indulgent filling.
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Spiced Delight: Sprinkle in a dash of cinnamon or nutmeg to the dough for a warm, comforting aroma that creates a lovely spice profile.
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Vegan Option: Replace butter with softened coconut oil, use flax eggs instead of regular eggs, and opt for non-dairy milk for a vegan-friendly treat.
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Nutty Texture: Add chopped nuts like walnuts or pecans into the blueberry filling for a satisfying crunch and extra flavor complexity.
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Maple Drizzle: Instead of a cream cheese glaze, whisk together maple syrup and powdered sugar for a sweet, slightly earthy finish that pairs wonderfully with the fruit.
Sourdough Discard Lemon Blueberry Rolls Recipe FAQs
How do I select the right blueberries?
Absolutely! When choosing blueberries for your rolls, opt for ones that are plump, firm, and have a deep blue color. Avoid any berries with dark spots or wrinkles, as these are signs of overripeness. Frozen blueberries work wonderfully in this recipe, so don’t hesitate to use those—they’re usually picked at peak freshness!
How should I store leftover Sourdough Discard Lemon Blueberry Rolls?
You can store leftover rolls in an airtight container at room temperature for up to 2 days. If you prefer to keep them longer, refrigerate them for up to a week. Just be sure to wrap them securely to keep them from drying out. When you’re ready to enjoy, a quick reheat in the oven will bring back their warm, inviting texture!
Can I freeze Sourdough Discard Lemon Blueberry Rolls?
Absolutely! To freeze the rolls, place them in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe bag or airtight container. They’ll freeze beautifully for up to 3 months. When you’re ready to indulge, thaw them at room temperature and reheat in a preheated oven at 350°F (175°C) for about 10 minutes for that fresh-baked taste.
What if my dough is too sticky or dry?
Very good question! If you find your dough is too sticky, sprinkle a little more flour, 1 tablespoon at a time, until it reaches a workable consistency. On the other hand, if your dough feels too dry, you can add a splash of warm milk to bring it together. Knead gently after each addition to avoid overworking the dough.
Are there any dietary considerations for Sourdough Discard Lemon Blueberry Rolls?
Indeed! This recipe contains egg and dairy, so if you have allergies, you can substitute the egg with a flaxseed meal or a commercial egg replacer. For a dairy-free version, use a dairy-free butter substitute and cream cheese alternative. Always check labels to ensure allergy safety, especially for those with severe sensitivities!
Delicious Sourdough Discard Lemon Blueberry Rolls to Bake Today
Ingredients
Equipment
Method
- In a small saucepan, combine the blueberries, 50 g sugar, lemon juice, zest, and a pinch of salt. Bring to a simmer over medium heat, stirring gently to avoid burning.
- In a small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the simmering compote and cook for 2–3 minutes until it thickens. Remove from heat and let cool completely.
- In a large bowl, whisk together the egg, sourdough discard, warm milk, vanilla extract, lemon zest, and remaining sugar until everything is well blended.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until a shaggy dough forms.
- Add pats of softened butter over the dough. Knead until the dough is smooth and the butter is fully incorporated, making it soft and rich.
- For enhanced flavor, consider refrigerating the dough overnight. If you're short on time, you can skip this step and proceed right away.
- Set your oven to 350°F (175°C) to get it nice and hot for the baking magic.
- On a floured work surface, roll the dough into a rectangle measuring about 12x16 inches (30x40 cm).
- With 5 tablespoons of softened butter, spread it over the dough, leaving a 1/2-inch border at the top.
- Evenly spread the cooled blueberry compote across the dough surface, again leaving a 1/2-inch border at the top. Feel free to sprinkle extra lemon zest on top for added zing.
- Roll the dough tightly from the long side into a log and slice it into 9–12 rolls, depending on your preferred size.
- Place the rolls in a greased 10x10-inch pan or a parchment-lined muffin pan to keep them from sticking.
- Bake in the oven at 350°F (175°C) for about 30 minutes or until they are golden brown and the centers are fully baked (internal temperature should reach 190–200°F / 88–93°C).
- Once baked, allow the rolls to cool in the pan for about 10–15 minutes before adding the glaze.
- In a bowl, beat the cream cheese and salted butter together until smooth and fluffy. Add in the vanilla, lemon zest and juice, and mix until well combined.
- Gradually mix in the powdered sugar, beating until smooth. Adjust the glaze's consistency with a little more lemon juice or milk if needed.
- Optional: Drizzle some extra lemon zest on top for a fresh finish before serving.