Blueberry Lemon Sweet Rolls

Using All Natural Fruit, Blueberry Lemon Sweet Rolls are nothing short of Charming. With a floral-like aroma from a touch of Cardamom and Lemon Glaze capped over each roll, brings this treat to life! So bright with a soft tang and luscious fruity filling.

Perfect for breakfast or as a midday snack with coffee or tea.

Blueberry Lemon Sweet Rolls | URBAN BAKES

I’ve said it before and I’ll say it again, I’ve REALLY begun to love working with yeast! Though, it wasn’t always like this. For many years, I’ve stayed clear from this little packet of frustration.

On the contrary, some people who first get their hands on cake baking, could find it intimidating. I get it. You create a liquid batter and you’re supposed to trust that in 30ish minutes, a beautiful sponge cake will result. Sometimes, it sinks down in the middle. Sometimes, it domes up too much or sometimes, it just doesn’t taste good. I’ve been there and have had all of those unwanted results. However, cake baking to me is second nature whereas, working with yeast, was not.

Blueberry Lemon Sweet Rolls | URBAN BAKES

The infamous cliché, ‘practice makes perfect,’ but does it really? To some extent this could be true but I prefer, practice makes you better. I resonate with this phrase because no matter how good I may be at something, I still come across flops. I’m not perfect. And with yeast, although it was never my forte, with practice I believe I’m getting better. Aside from this Classic Homemade White Bread. Years went by before I approached another recipe that called for this ingredient. That bread was a one-off kind of thing, I got lucky.

For years, it was daunting having to wait hours for dough to rise only to discover, the yeast must have expired because the dough never rose after 3 hours!! Or proofing for too long which resulted in a rubbery dough that couldn’t properly roll out. That was frustrating. I hated the thought of having to wait hours to yet again, find out this could result. For a long time I thought to myself, I would take the messed up 30-minute cake any day over yeast not working. Would you agree?

Well, I bit the bullet and tried it again, and again, and again. Practice makes you better and I am happy to say, I am now starting to feel comfortable working with this little packet of possibilities.

Blueberry Lemon Sweet Rolls | URBAN BAKES

My first type of sweet rolls were different from this batch. Unlike the maple flavor of the former rolls, these have real fruit inside (no jam or preserves). Just plain ol blueberries. You can use fresh or frozen. If using frozen berries, thaw them and/or give a quick rinse to help remove the ice/frost before cooking. Frozen blueberries may need an extra minute or two of cooking to evaporate the liquid and break down the berries. Having too much liquid will only prolong the thickening of the filling.

Many sweet roll recipes I’ve come across ask for a jam or preserve to use as the filling. I don’t always have a jar on hand so having a few cups of fresh or frozen fruit will be just as great, if not, even better! You get to decide how thick or thin you want your filling to be. I prefer to cook my fruit until roughly 75% of the berries have broken down. The remaining 25% of the berries are softened yet intact enough to lend a soft pop when bitten into.

Blueberry Lemon Sweet Rolls | URBAN BAKES

Cinnamon is another common ingredient I’ve come across in sweet rolls. I could have used this but honestly, a happy accident occurred… I ran out of cinnamon. Never thought I’d ever see that coming! The next best thing I knew I could use was cardamom and am SO happy I did. Cardamom gives the filling an overall unique softness and aroma to the fruit. At times, you may experience a sort of zestiness to it, similar to ginger. It pairs beautifully with blueberries and a splash of lemon lifts it altogether.

And of course, the breading part of the roll. I’m not huge on bread so I can’t pretend this was “fire” but a few people who’ve tried it seemed to think so. Personally, I prefer softer breads like these dinner rolls. These sweet rolls were definitely soft in the center but the outside was drier than expected. Which I don’t know why I didn’t think of this earlier. There is more surface area to the rolls if making them into muffins. Which by the way, you could totally avoid this and bake these rolls in a 9×13 inch pan.

But one thing I know I can toot my own horn on, is the fact that I stepped out of my element and made these babies into individual muffins. I thought that was cute. Oh yea…. the filling too. I LOVED this filling!

Blueberry Lemon Sweet Rolls | URBAN BAKES

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Blueberry Lemon Sweet Rolls | URBAN BAKES

Blueberry Lemon Sweet Rolls

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  • Author: URBAN BAKES
  • Total Time: 3 hours
  • Yield: 12 1x
  • Diet: Vegetarian


Using All Natural Fruit, Blueberry Lemon Sweet Rolls are nothing short of Charming. With a floral-like aroma from a touch of Cardamom and Lemon Glaze capped over each roll, brings this treat to life! So bright with a soft tang and luscious fruity filling. Perfect for breakfast or as a midday snack with coffee or tea.




  • 2 1/4 teaspoons (7 grams) dry instant yeast
  • 1/4 cup warm water, 100°F/212°C to 110°F/230°C
  • 1/2 cup (120 grams) reduced fat sour cream
  • 1/3 cup (67 grams) granulated sugar
  • 1/2 cup (113 grams) unsalted butter, melted
  • 1 teaspoon (6 grams) pure vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg (55 grams)
  • 2 1/3 cups (280 grams) all-purpose flour, divided


  • 2 cups (210 grams) fresh or thawed frozen blueberries
  • 1/2 cup (100 grams) granulated sugar
  • 3 tablespoons (18 grams) lemon zest, divided
  • 2 tablespoons (15 grams) cornstarch
  • 1 teaspoon (3 grams) ground cardamom


  • 2 cups (230 grams) powdered sugar
  • 2 1/2 tablespoons (38 grams) fresh lemon juice



  1. DOUGH: In a small bowl, dissolve yeast in warm water, let stand for 5 minutes.  
  2. In a large bowl of a stand mixer attached with the paddle attachment, mix sour cream, sugar, 1/4 cup (57 grams) butter, vanilla, salt and egg until just combined.  Slowly stir in yeast mixture.  Gradually mix in 2 cups of flour, about 1/2 cup at a time, until a cohesive ball of soft dough begins to form. 
  3. On a lightly floured surface, knead the dough until smooth and elastic, about 8 minutes.  Add enough flour, 1 tablespoon at a time, to prevent the dough from sticking to the hands.  Dough will remain slightly tacky. 
  4. Spray coat a large bowl with oil.  Place dough in the bowl and turn over once to coat the top with oil.  Loosely cover and allow dough to rise to about double its size in a warm 85°F (26°C) draft-free environment, about 1 hour. 
  5. FILLING:  Meanwhile, in a small saucepan over low-medium heat, bring blueberries, sugar, 2 tablespoons (12 grams) lemon zest, cornstarch and cardamom to a soft boil.  Mash blueberries to help release their juice.  When 75% of the blueberries are broken down, remove from heat and transfer filling onto a shallow plate to thicken as it cools. 
  6. Once dough has doubled in size, remove from the bowl onto a lightly floured surface and roll dough into a large rectangle about 1 cm thick. Brush coat the dough with 1 tablespoon (14 grams) of melted butter leaving 1/2 inch (1.3 cm) border along the edge that is furthest from you, free from butter. With the remaining melted butter, brush coat the bottom and sides of a 12 cup muffin pan; set aside.   
  7. Evenly spread thickened blueberry lemon-filling over the dough leaving a 3/4-inch border along the top edge. Gently press down onto the filling mixture into the dough to adhere. 
  8. Starting on the long side opposite of the border that is free from butter and filling, roll the dough while pressing lightly to form a tight cylinder.  Firmly pinch seam to seal.  
  9. Using a serrated knife in a gentle sawing motion or dental floss, cut the roll into 12 1-inch slices. Arrange the slices cut side up into the muffin pan. For a more even finish to the sides of the muffin rolls, run an angled spatula or butter knife around the sides of the rolls. Loosely cover and let the dough rise again for 30 minutes or until doubled in size. 
  10. Heat the oven to 350°F (175°C).  Once dough is ready, uncover and bake for 25 minutes or until lightly browned.  Allow the rolls to rest in the pan for 5 minutes before removing the rolls onto a wire rack to cool to room temperature. 
  11. GLAZE: in a small bowl, stir powdered sugar and lemon juice until smooth. Drizzle glaze over the warm rolls. ENJOY!
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Cuisine: American

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