Prepare to fall head over heels for these lemon lavender blueberry rolls! Imagine pulling apart a soft, pillowy roll infused with floral lavender, bright lemon, and bursts of sweet blueberries. The sourdough base adds incredible depth and keeps these rolls tender for days.
This lemon blueberry sourdough bread recipe reimagined as sweet rolls is pure magic. Each bite delivers layers of flavor that dance on your tongue—tangy, floral, fruity, and absolutely divine!
Why You’ll Love These Lemon, Lavender and Blueberry Rolls
The texture is unbelievably soft and pillowy. The sourdough starter creates rolls that are tender and fluffy with just a hint of chew. They practically melt in your mouth!
The flavor combination is sophisticated yet approachable. Lavender adds a delicate floral note that elevates these beyond ordinary sweet rolls. Lemon brightens everything while blueberries provide juicy sweetness.
This lemon blueberry sourdough bread easy method means you can make bakery-quality rolls at home. The overnight rise does most of the work while you sleep!
Lemon, Lavender and Blueberry Rolls Ingredients
Here’s what creates these heavenly rolls:
Active sourdough starter gives you that signature tang and incredibly soft texture. Make sure it’s bubbly and ready!
All-purpose flour creates the perfect tender crumb. You want soft rolls, not chewy bread, so skip the bread flour here.
Culinary lavender adds that beautiful floral note. Use dried culinary lavender, not the decorative kind. A little goes a long way!
Fresh lemon zest brightens every bite with citrus flavor that perfectly complements the lavender.
Fresh blueberries burst with sweetness throughout. You can use frozen, but don’t thaw them first.
Butter and milk create rich, tender dough that stays soft for days.
Cream cheese in the filling adds tangy richness that takes these rolls over the top.
How to Make Lemon, Lavender and Blueberry Rolls
Let’s bake something spectacular!
- Mix the dough by combining active sourdough starter, warm milk, melted butter, eggs, sugar, lemon zest, and crushed lavender. Add flour and salt, mixing until a soft dough forms.
- Knead for 5 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
- First rise covered at room temperature for 4-6 hours until puffy and increased by about 50%. It won’t double like regular yeast dough.
- Make the filling by beating softened cream cheese with sugar, lemon zest, and a tiny pinch of lavender.
- Roll out the dough into a large rectangle, about 12×18 inches. Spread the cream cheese filling evenly, leaving a small border.
- Scatter fresh blueberries over the filling, pressing them in gently so they stick.
- Roll tightly from the long side, then cut into 12 even rolls using dental floss or a sharp knife.
- Arrange in a greased pan and refrigerate overnight. This cold fermentation develops amazing flavor!
- Bake at 350°F for 25-30 minutes until golden brown. Let cool slightly before glazing.
- Drizzle with lemon glaze made from powdered sugar and fresh lemon juice. Pure heaven!
Tips for the Best Lemon, Lavender and Blueberry Rolls
Use culinary lavender sparingly. Too much tastes soapy, so start with 1 teaspoon for the whole batch. You can always add more next time!
Crush the lavender in a mortar and pestle before adding. This releases the aromatic oils and distributes flavor more evenly throughout your lemon blueberry sourdough bread loaf dough.
Don’t skip the overnight rest in the refrigerator. This cold fermentation is key for developing complex sourdough flavor and makes morning baking a breeze.
Use room temperature cream cheese for the filling. Cold cream cheese won’t spread smoothly and can tear your dough.
Cut with dental floss for clean slices. Press floss under the log, cross over the top, and pull tight. No squished rolls!
Lemon, Lavender and Blueberry Rolls Variations
Add a lemon blueberry sourdough bread glaze with extra lavender by steeping dried lavender in warm milk, straining, then mixing with powdered sugar and lemon juice.
Try lemon blueberry sourdough bread cream cheese frosting instead of glaze. Beat cream cheese with butter, powdered sugar, and lemon zest for ultra-decadent rolls.
Make a lemon blueberry sourdough bread loaf with the same flavors if you’re not ready to tackle roll shaping yet. Bake in a loaf pan for 50-60 minutes.
Create lemon blueberry sourdough bread pudding with day-old rolls. Cube them, soak in custard with extra blueberries, and bake for an incredible dessert.
For lemon blueberry sourdough bread quick rolls, add instant yeast to speed up rising time. You’ll still get great flavor!
What to Serve with Lemon, Lavender and Blueberry Rolls
These rolls shine at breakfast, brunch, or as a special dessert!
Serve warm with hot coffee or lavender tea. The floral notes in lavender tea echo the rolls beautifully.
Pair with fresh berries and whipped cream for an elegant brunch spread. Strawberries and raspberries complement the blueberry filling perfectly.
Add Greek yogurt and honey on the side for a lighter, protein-rich accompaniment. The tanginess balances the sweet rolls.
Include these in a Mother’s Day or Easter brunch spread. They’re special enough for celebrations but easy enough for any weekend!
Lemon, Lavender and Blueberry Rolls FAQs
Where do I find culinary lavender? Look in the spice aisle of specialty grocery stores, health food stores, or order online. Make sure it’s labeled “culinary” and food-safe. Regular craft lavender may contain pesticides and isn’t safe to eat!
Can I make these without lavender? Absolutely! Simply omit the lavender for classic lemon blueberry sourdough bread rolls. You can add extra lemon zest or a touch of vanilla instead.
Why are my rolls dense instead of fluffy? Make sure your sourdough starter is active and bubbly. Also, don’t add too much flour during kneading—the dough should be soft and slightly tacky. Overkneading or using too much flour creates dense rolls.
Final Thoughts on Lemon, Lavender and Blueberry Rolls
These lemon lavender blueberry rolls are pure magic in every bite! The sophisticated flavor combination makes them feel special, while the soft, tender texture keeps everyone coming back for more.
Whether you’re treating yourself to a special weekend breakfast or impressing guests at brunch, these rolls deliver bakery-quality results that’ll have everyone asking for the recipe. Now grab your sourdough starter and let’s create something beautiful!
Lemon, Lavender and Blueberry Rolls
Ingredients
Equipment
Method
- Mix sourdough starter, warm milk, melted butter, eggs, sugar, lemon zest, and salt until smooth.
- Add flour gradually and knead for 8–10 minutes until soft, smooth, and slightly tacky.
- Place dough in a greased bowl, cover, and let rise for 4–6 hours until doubled.
- Mix softened butter, sugar, crushed lavender, and lemon zest to make the filling.
- Roll dough into a 12×18-inch rectangle and spread filling evenly, leaving a border.
- Scatter blueberries over filling and gently press them into the dough.
- Roll dough tightly from the long edge and slice into 12 rolls.
- Place rolls in a greased baking dish, cover, and let rise 1–2 hours until puffy.
- Bake at 350°F (175°C) for 25–30 minutes until golden and fragrant.
- Whisk powdered sugar and lemon juice, then drizzle glaze over warm rolls.