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One bite of these Lemon Blueberry Sourdough Rolls and you’ll understand why all my recipe testers went crazy for these! Inspired by my popular Sourdough Cinnamon Roll recipe (with over 100 five-star reviews!), these bright, tangy sweet rolls are bursting with juicy blueberries and zesty lemon.
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To publish a recipe, it has to be just right, and these rolls took 5 tests to be perfect. I was having issues with too much fruit and liquid causing the filling to seep out while baking, but once I found the perfect balance and the right thickener for the berries (spoiler, it’s sourdough discard), these rolls became an instant hit. Even my husband, who usually doesn’t love sweets, couldn’t stop raving about them.
This recipe starts with light and fluffy rolls made with lemon zest and poppy seeds, and then is rolled with blueberry filling and topped with a perfectly balanced lemon cream cheese frosting that I can’t get enough of. The frosting is so good I could eat it by the spoonful!
Why you will love this recipe
- Flexible timeline – These rolls can be made with an overnight rise or in a quick, same-day schedule, depending on when you’d like the rolls ready by.
- Filling thickened with discard – I tested a few methods of thickening the filling and found that discard yielded the best results, plus it’s a great use of extra discard!
- Balanced flavors – The lemon adds just the right amount of tartness, but is balanced well with the sweetness of the blueberries, like in my Lemon Blueberry Sourdough Bread. I couldn’t decide what filling would pair best with lemon, but after asking my 500k+ Instagram community, blueberry was the clear winner.
- Knead by hand or stand mixer – If you do not have a stand mixer or don’t want to bring it out, this dough can easily be kneaded by hand. You only need to knead for about 5 minutes so you won’t wear your arms out.
Important Ingredients and Substitutions
- Sourdough starter – Use a sourdough starter that has recently been fed, is bubbly, and has doubled in size. You can use active starter or sourdough discard to thicken the filling. If you want to make a yeast version you can use my sourdough discard cinnamon rolls as a guide.
- Blueberries – This recipe was tested with both fresh and frozen blueberries, and either option works great.
- Lemon – You will need both the zest and lemon juice from three fresh lemons. I recommend using fresh juice for the best flavor.
- Poppy seeds – The poppy seeds add a slight nutty flavor to the dough but can be omitted if preferred. If you love sourdough lemon poppy seed muffins, you will love the poppy seeds in this recipe.
- Cream cheese – The cream cheese frosting is perfectly balanced with the tang from the cream cheese and lemon, and the sweetness of the powdered sugar. If you want to omit the cream cheese, you can make a simple lemon and powdered sugar glaze like I use for my Lemon Blueberry Sourdough Focaccia.
- Milk– You can use whole milk or swap for a dairy-free alternative like full-fat coconut milk.
See the full recipe in the recipe card below.
Instructions to make Lemon Blueberry Sourdough Rolls
Step 1 – Feed sourdough starter
About 10-12 hours before making the rolls, build a levain or feed your sourdough starter a 1:5:5 ratio (20 grams active sourdough starter, 100 grams flour, 100 grams water). Cover and let rise around 72℉ until bubbly and doubled in size.
Skip this step if your starter is already activated and ready to bake with.
Note: If you want to make the rolls the same day, you can feed your starter at a 1:1:1 ratio (70 grams sourdough starter: 70 grams flour: 70 grams water). Cover and let it rise at 77–80°F for about 4 hours.
Step 2 – Combine lemon zest and sugar
In the bowl of a stand mixer or large mixing bowl, add the sugar and lemon zest. Rub the lemon zest into the sugar to release the oils.
Step 3 – Mix the dough
Next add the milk, melted butter, egg, salt, poppy seeds, active and bubbly sourdough starter, and all-purpose flour.
Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.
Option 2- Mix in a bowl: Mix the dough with a Danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
If the dough is too sticky, add a little extra flour until it comes together.
Step 4 – First rise
Place the dough in a medium-sized bowl or 2-quart straight edge container.
Overnight option – Let the dough rise covered overnight (ideally 68℉-72℉) for 8-12 hours until doubled in size.
Same day option – Cover, and let the dough rise at 80°F for 4–5 hours until doubled in size.
Step 5 – Make blueberry filling
In a small saucepan over medium heat, combine the blueberries, sugar, and lemon zest. Cook for about 5 minutes, stirring and gently pressing the berries to release their juices, until the mixture reaches a soft rolling boil.
Whisk in the sourdough discard until fully incorporated. Continue cooking, stirring frequently, until the mixture reduces and thickens to a jammy consistency, about 5 more minutes. To test, draw the back of a spoon through the center; it should leave a trail that doesn’t immediately close back up. If the mixture still seems too runny, whisk in another tablespoon of discard. Cover and transfer to the fridge and let cool for at least 30 minutes or overnight before using, it will continue to thicken as it cools.
Step 6 – Roll out the dough & add filling
Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 12″ x 18″) on a lightly floured surface with a rolling pin.
Spread the blueberry filling over the dough.
Step 7 – Cut
Along the long side, cut the dough into 12, 1.5-inch strips using a pizza cutter.
Step 8 – Roll
Roll each strip up.
Step 10 – Second rise
Cover and let the rolls rise in a warm spot for an additional 1-2 hours or until puffy and filling the pan.
Step 11 – Bake
Preheat the oven to 350℉ and bake for about 30 minutes or until the centers are cooked through.
Step 12 – Make the icing
Make the lemon cream cheese icing by beating together the softened butter and softened cream cheese until smooth. Add the powdered sugar and lemon juice until combined.
Step 13 – Add frosting to rolls
Let the rolls cool for 10-15 minutes after baking and then cover with the icing. Serve warm and enjoy!
Recipe Tips
- Leave the dough to rise in a warm spot between 68-72℉ for an overnight rise or 80℉ for a same-day rise. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
- Make-ahead instructions: If you want to make these ahead of time and bake later, let the rolls almost finish their second rise, then cover and place them in the refrigerator until you’re ready to bake. I recommend refrigerating them for no more than 12 hours. When ready to bake, set the rolls out to bring to room temperature and then bake as directed.
Sample baking schedule
The time of day you plan to serve these Lemon Blueberry Sourdough Rolls will determine when you should start the dough. If you’re planning to serve them for breakfast or brunch, an overnight rise works best. If you want to enjoy them later in the day, a same-day timeline is a great option.
Overnight rise:
Below is an example baking schedule if you want them for breakfast or brunch. Keep in mind that rise times can vary from kitchen to kitchen.
This sample schedule assumes the starter and dough is kept around 68-72°F.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (20 grams starter: 100 grams flour: 100 grams water) | Day one: 10 am |
| Mix dough & first rise Make the filling | Day one: 9 pm |
| Add filling | Day two: 7 am |
| Second rise (speed up this process by leaving in a warmer spot closer to 75-80°F. | Day two: 7:30 am |
| Bake | Day two: 9 am |
Same day rise:
Below is an example baking schedule if you want them later in the day. Keep in mind that rise times can vary from kitchen to kitchen.
This schedule assumes the starter and dough temperature is 80℉.
| Step | Time |
| Feed sourdough starter a 1:1:1 ratio (70 grams starter: 70 grams flour: 70 grams water), leave at 77-80℉. | 7 am |
| Mix dough & first rise Make filling | 11 am |
| Add filling | 3 pm |
| Second rise | 3:30 pm |
| Bake | 5 pm |
Note: If you prefer to start the dough earlier in the morning, feed your starter a 1:5:5 ratio (20 grams starter: 100 grams flour: 100 grams water) the night before and leave at 70-72℉.
Storage instructions
If you are storing the rolls without the icing, they can be stored on the counter for 1-2 days in an airtight container. To make them last longer, you’ll want to store them in the fridge. If the rolls have icing, then they should be stored in the fridge in an airtight container or covered in plastic wrap, and can last up to 5-7 days. To reheat the rolls, place them in the microwave for 30 seconds or until warm and gooey.
Recipe FAQ
Enriched doughs, meaning doughs made with added fats like milk, butter, or cheese, naturally rise more slowly than lean doughs. If you are following the same-day timeline, it’s important that your dough stays warm, ideally around 80°F or higher, to help fermentation move along. Heating the milk to about 100°F before mixing can help warm the dough and encourage a faster rise.
For overnight rises, the dough should stay at 68°F or warmer. If your kitchen runs cooler, place the dough in a warm, draft-free spot such as the oven with the light on, the microwave, or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
If your dough is warm enough but still not rising, the issue is likely your sourdough starter. Make sure your starter is healthy, active, and consistently doubling in size after feedings before using it in a recipe.
Yes, these rolls are freezer-friendly but I recommend freezing them without the icing. Place the rolls in a freezer-safe container or bag and store for up to 3 months. If you don’t want to pull them out all at once, put parchment paper in between the rolls.
When you are ready to eat them, thaw them the night before and reheat in the oven at 350°F or microwave until warmed and then add the icing.
Yes, if you want to use other berries, like raspberries, in the filling you can substitute any type you’d like. If you love strawberries, you should try my Sourdough Strawberry Rolls.
More sourdough sweet rolls
Summer Sourdough Recipes
Sourdough Peach Cobbler Cinnamon Rolls
Fall Sourdough Recipes
Apple Crisp Sourdough Cinnamon Rolls
Sourdough Bread Recipes
Cookies & Cream Sourdough Chocolate Rolls
Soft Sourdough Bread Recipes
Sourdough Strawberry Rolls
Tried these Lemon Blueberry Sourdough Rolls or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Lemon Blueberry Sourdough Rolls
Ingredients
Feed Sourdough Starter (Levain):
- 20 grams sourdough starter, 1 Tablespoon
- 100 grams all-purpose or bread flour, ¾ cup
- 100 grams water, ⅓ + ⅛ cup
Dough:
- 4 grams lemon zest, 1 Tablespoon, about 2 lemons
- 100 grams sugar, ½ cup
- 310 grams milk, warm (see notes), 1 ¼ cup
- 57 grams unsalted butter, melted, ¼ cup
- 1 large egg, 50 grams
- 5 grams salt, 1 teaspoon
- 200 grams active sourdough starter, scant 1 cup
- 650 grams all-purpose flour, 4 ⅔ cup
- 14 grams poppy seeds, 1½ Tablespoons
Filling:
- 200 grams blueberries, fresh or frozen, 1 ¾ cups
- 125 grams sugar, ½ cup + 2 tablespoons
- 2 grams lemon zest, ½ Tablespoon, about 1 lemon
- 60 grams sourdough discard , ¼ cup
Frosting:
- 112 grams cream cheese, softened, ½. cup
- 56 grams butter, softened, ¼ cup
- 240 grams powdered sugar, 2 cups
- 25 grams fresh lemon juice, about 1 lemon
Instructions
- Feed sourdough starter: About 10-12 hours before making the rolls, build a levain or feed your sourdough starter a 1:5:5 ratio (20 grams active sourdough starter, 100 grams flour, 100 grams water). Cover and let rise around 72℉ until bubbly and doubled in size.20 grams sourdough starter, 100 grams all-purpose or bread flour, 100 grams waterSkip this step if your starter is already activated and ready to bake with.Note: If you want to make the rolls the same day, you can feed your starter at a 1:1:1 ratio (70 grams sourdough starter: 70 grams flour: 70 grams water). Cover and let it rise at 77–80°F for about 4 hours.
- Mix the dough: In the bowl of a stand mixer or large mixing bowl, add the sugar and lemon zest. Rub the lemon zest into the sugar to release the oils. 4 grams lemon zest, 100 grams sugarNext add the milk, melted butter, egg, salt, poppy seeds, active and bubbly sourdough starter, and all-purpose flour. 310 grams milk, 57 grams unsalted butter, 1 large egg, 5 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flour, 14 grams poppy seedsOption 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball. Option 2- Mix in a bowl: Mix the dough with a Danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball. If the dough is too sticky, add a little extra flour until it comes together.
- First rise: Place the dough in a medium-sized bowl or 2-quart straight edge container. Overnight option – Let the dough rise covered overnight (ideally 68℉-72℉) for 8-12 hours until doubled in size. Same day option – Cover, and let the dough rise at 80°F for 4–5 hours until doubled in size.
- Make blueberry filling: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon zest. Cook for about 5 minutes, stirring and gently pressing the berries to release their juices, until the mixture reaches a soft rolling boil.200 grams blueberries, 125 grams sugar, 2 grams lemon zestWhisk in the sourdough discard until fully incorporated. Continue cooking, stirring frequently, until the mixture reduces and thickens to a jammy consistency, about 5 more minutes. To test, draw the back of a spoon through the center; it should leave a trail that doesn’t immediately close back up. If the mixture still seems too runny, whisk in another tablespoon of discard. 60 grams sourdough discard Cover and transfer to the fridge and let cool for at least 30 minutes or overnight before using; it will continue to thicken as it cools.
- Roll out the dough: Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 12″ x 18″) on a lightly floured surface with a rolling pin.
- Add the filling: Spread the blueberry filling over the dough.
- Cut & Roll: Along the long side, cut the dough into 12, 1.5-inch strips using a pizza cutter. Roll each strip up.
- Add to pan: Place the rolls in a greased 9×13 pan.
- Second rise: Cover and let the rolls rise in a warm spot for an additional 1-2 hours or until puffy and filling the pan.
- Bake: Preheat the oven to 350℉ and bake for about 28-30 minutes or until the centers are cooked through.
- Make the frosting: Beat together the softened butter and softened cream cheese until smooth. Add the powdered sugar and lemon juice until combined.112 grams cream cheese, 56 grams butter, 240 grams powdered sugar, 25 grams fresh lemon juice
- Add frosting to rolls: Let the rolls cool for 10-15 minutes after baking, and then cover with the icing. Serve warm and enjoy!
Notes
- For the milk, heat to 100℉ if you are doing the same-day rise. For an overnight rise, just warm to room temperature.
- Leave the dough to rise in a warm spot between 68-72℉ for an overnight rise or 80℉ for a same-day rise.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
- Make-ahead instructions:If you want to make these ahead of time and bake later, let the rolls almost finish their second rise, then cover and place them in the refrigerator until you’re ready to bake. I recommend refrigerating them for no more than 12 hours. When ready to bake, set the rolls out to bring to room temperature and then bake as directed.
- See baking schedules in the blog post for timing suggestions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are seriously so delicious! I love the bright, lemony frosting and the lemon blueberry rolls are bursting with flavor. So perfect for spring and summer!