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Lemon Blueberry Swirl Buns

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Fluffy, bakery-style sweet rolls filled with a tangy lemon-sugar and homemade blueberry compote, finished with a bright lemon glaze. Perfect for summer brunches or a special breakfast treat.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 1 cup (240ml) whole milk, warmed to about 110°F
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp (7g) instant or active dry yeast
  • 2 large eggs, room temperature
  • 1/4 cup (57g) unsalted butter, melted and cooled
  • 1 tsp (6g) salt
  • Zest of 1 lemon
  • 1 1/2 cups (180g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar (for blueberry filling)
  • 2 Tbsp (30ml) lemon juice
  • 1 Tbsp (8g) cornstarch
  • 1/2 cup (100g) granulated sugar (for lemon sugar filling)
  • Zest of 2 lemons
  • 1/4 cup (57g) unsalted butter, very soft (for lemon sugar filling)
  • 1 cup (120g) powdered sugar
  • 2–3 Tbsp (30-45ml) lemon juice, freshly squeezed (for glaze)
  • Lemon zest (optional, for garnish)

Instructions

  1. In a large bowl or stand mixer, combine warm milk, yeast, and 1/4 cup sugar. Stir and let sit for 5 minutes until foamy.
  2. Add eggs, melted butter, salt, and zest of 1 lemon. Mix well.
  3. Gradually add flour, mixing until a shaggy dough forms. Knead for about 8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add more flour if needed.
  4. Lightly oil the bowl, cover, and let dough rise in a warm spot until doubled, about 1 hour.
  5. While dough rises, make the blueberry filling: In a small saucepan, combine blueberries, 1/4 cup sugar, 2 Tbsp lemon juice, and cornstarch. Cook over medium heat, stirring often, until berries burst and mixture thickens (5-7 minutes). Let cool completely.
  6. Make the lemon sugar filling: In a small bowl, combine 1/2 cup sugar with zest of 2 lemons. Rub together with fingers until fragrant and sandy. Soften 1/4 cup butter until spreadable.
  7. Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle.
  8. Spread soft butter evenly over the surface. Sprinkle lemon sugar over the butter, pressing in gently. Dollop and gently spread cooled blueberry filling over the sugar, avoiding the edges.
  9. Starting from a long edge, tightly roll up the dough into a log. Pinch the seam to seal.
  10. Using a sharp knife or dental floss, slice into 12 even buns (about 1 1/2 inches thick each).
  11. Arrange buns, swirl side up, in a greased 9×13-inch pan. Cover loosely and let rise until puffy, about 30-40 minutes.
  12. Preheat oven to 350°F (175°C). Bake buns for 25-30 minutes, until golden brown and set in the center. Cover with foil if tops brown too quickly.
  13. Let buns cool for 10 minutes.
  14. In a bowl, whisk powdered sugar with 2-3 Tbsp lemon juice until smooth and pourable. Drizzle over warm buns. Sprinkle with extra zest if desired.
  15. Serve warm or at room temperature.

Notes

For best results, measure flour by weight. Use unflavored dental floss for clean cuts. If using frozen blueberries, do not thaw before cooking. For gluten-free or dairy-free versions, substitute with appropriate flour and plant-based milk/butter. Let buns cool before glazing for a thicker finish. Store leftovers tightly covered at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: lemon blueberry swirl buns, sweet rolls, summer breakfast, brunch, blueberry buns, lemon glaze, homemade sweet rolls, easy breakfast rolls, bakery-style buns

Find it online: https://hungermind.com/lemon-blueberry-swirl-buns-recipe-easy-summer-breakfast-rolls/