Why make this recipe
Sourdough Discard Lemon Blueberry Rolls are a delicious way to use leftover sourdough starter! These rolls are fluffy, sweet, and full of juicy blueberries. The bright flavor of lemon pairs perfectly with the sweetness of the blueberries, making them a great treat for breakfast, brunch, or dessert. By using sourdough discard, you’re not only reducing waste but also adding a unique flavor and texture to the rolls.
How to make Sourdough Discard Lemon Blueberry Rolls
Ingredients :
- (57g) ¼ cup unsalted butter, softened
- (50g) 1 large egg
- (120g) ½ cup sourdough discard (100% hydration)
- (205g) ¾ cup milk, slightly warmed
- (5g) 1 tsp vanilla extract
- (8g) Zest of 2 lemons
- (400g) 3¼ cups all-purpose flour
- (4g) 1 tsp baking powder
- (2.5g) ½ tsp baking soda
- (2.5g) ½ tsp salt
- (50g) ¼ cup granulated sugar
- (250g) 1 ½ cups frozen blueberries
- (50g) ¼ cup granulated sugar (for filling)
- (40g) 3 tbsp lemon juice
- (4g) Zest of 1 lemon (for filling)
- (16g) 2 tbsp cornstarch
- (15g) 1 tbsp water
- Pinch of salt
- (113g) 4 oz cream cheese, room temp
- (57g) ¼ cup salted butter, softened (for glaze)
- (2.5g) ½ tsp vanilla extract (for glaze)
- (4g) Zest of 1 lemon (for glaze)
- (25–30g) 2 tbsp lemon juice (to taste, for glaze)
- (90g) ¾ cup powdered sugar
Directions :
- Make the Blueberry Compote: In a small saucepan, combine ¼ cup sugar, blueberries, lemon juice, zest, cornstarch, water, and a pinch of salt. Cook over medium heat until the mixture thickens. Set aside to cool.
- Make the Dough: In a large bowl, mix softened butter, egg, sourdough discard, warm milk, vanilla extract, and lemon zest. Gradually add flour, baking powder, baking soda, salt, and sugar. Knead until a smooth dough forms.
- Roll and Fill: Roll out the dough into a rectangle. Spread the cooled blueberry compote over the dough. Roll up tightly and cut into slices.
- Bake: Preheat the oven to 375°F (190°C). Place the rolls in a baking dish and bake for 25-30 minutes or until golden brown.
- Make the Lemon Cream Cheese Glaze: In a bowl, blend cream cheese, salted butter, vanilla extract, lemon zest, lemon juice, and powdered sugar until smooth.
How to serve Sourdough Discard Lemon Blueberry Rolls
These rolls are best served warm. Drizzle the lemon cream cheese glaze over them before serving. You can also add a sprinkle of powdered sugar on top for a festive touch. Enjoy them with a cup of coffee or tea for a lovely treat any time of day!
How to store Sourdough Discard Lemon Blueberry Rolls
To store, let the rolls cool completely, then place them in an airtight container. They can be kept at room temperature for 2-3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to two months. If freezing, make sure to wrap them tightly in plastic wrap.
Tips to make Sourdough Discard Lemon Blueberry Rolls
- Ensure the butter is softened for easy mixing.
- If you want more lemon flavor, feel free to add more lemon zest.
- Make sure not to overfill the rolls with blueberry compote to prevent spillage while baking.
- Don’t skip the glaze; it really enhances the flavor!
Variation
You can substitute fresh blueberries if you prefer them over frozen. For an extra twist, try adding chopped nuts or a different berry, such as raspberries or blackberries, to the filling.
FAQs
1. Can I use any type of milk?
Yes, you can use whole milk, almond milk, or any milk you prefer. Just make sure it’s slightly warmed.
2. What if I don’t have lemon juice?
You can replace lemon juice with an equal amount of orange juice for a different flavor; just keep in mind it won’t be as tangy.
3. How do I know if my sourdough discard is still good to use?
Your sourdough discard should smell fresh and slightly tangy. If it has an off smell or shows signs of mold, it’s best to discard it.
Sourdough Discard Lemon Blueberry Rolls
Ingredients
For the Dough
- 57 g ¼ cup unsalted butter, softened
- 50 g 1 large egg
- 120 g ½ cup sourdough discard (100% hydration)
- 205 g ¾ cup milk, slightly warmed Can use any type of milk.
- 5 g 1 tsp vanilla extract
- 8 g Zest of 2 lemons
- 400 g 3¼ cups all-purpose flour
- 4 g 1 tsp baking powder
- 2.5 g ½ tsp baking soda
- 2.5 g ½ tsp salt
- 50 g ¼ cup granulated sugar
For the Blueberry Filling
- 250 g 1 ½ cups frozen blueberries Can substitute fresh blueberries.
- 50 g ¼ cup granulated sugar (for filling)
- 40 g 3 tbsp lemon juice
- 4 g Zest of 1 lemon (for filling)
- 16 g 2 tbsp cornstarch
- 15 g 1 tbsp water
- Pinch of salt
For the Lemon Cream Cheese Glaze
- 113 g 4 oz cream cheese, room temp
- 57 g ¼ cup salted butter, softened (for glaze)
- 2.5 g ½ tsp vanilla extract (for glaze)
- 4 g Zest of 1 lemon (for glaze)
- 25–30 g 2 tbsp lemon juice (to taste, for glaze)
- 90 g ¾ cup powdered sugar
Method
Make the Blueberry Compote
- In a small saucepan, combine ¼ cup sugar, blueberries, lemon juice, zest, cornstarch, water, and a pinch of salt. Cook over medium heat until the mixture thickens. Set aside to cool.
Make the Dough
- In a large bowl, mix softened butter, egg, sourdough discard, warm milk, vanilla extract, and lemon zest.
- Gradually add flour, baking powder, baking soda, salt, and sugar. Knead until a smooth dough forms.
Roll and Fill
- Roll out the dough into a rectangle.
- Spread the cooled blueberry compote over the dough.
- Roll up tightly and cut into slices.
Bake
- Preheat the oven to 375°F (190°C).
- Place the rolls in a baking dish and bake for 25-30 minutes or until golden brown.
Make the Lemon Cream Cheese Glaze
- In a bowl, blend cream cheese, salted butter, vanilla extract, lemon zest, lemon juice, and powdered sugar until smooth.