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Imagine pulling apart a warm, pillowy roll that releases the delicate scent of lavender, bright lemon, and sweet blueberries all at once. These lemon, lavender and blueberry rolls are soft as clouds, with swirls of fruit and floral notes that make each bite feel like a special occasion.
The aroma while they bake is absolutely heavenly—buttery dough mingling with fragrant lavender, zesty citrus, and caramelizing berries. When you drizzle on that sweet lemon glaze, you create something that’s pure breakfast magic.
Why You’ll Love This Lemon, Lavender and Blueberry Rolls Recipe
These rolls taste like something from a fancy bakery, but they’re made with tangy sourdough starter that adds incredible depth. The sourdough gives them a subtle complexity that elevates them beyond ordinary sweet rolls.
The texture is phenomenally soft and tender. Each roll pulls apart easily, revealing swirls of jammy blueberries and a delicate lavender-infused filling. The dough itself is buttery and rich, with just enough structure to hold all those delicious fillings without being heavy.
The flavor combination is sophisticated yet approachable. Lavender adds a floral note that’s subtle, not soapy, while lemon zest brings brightness that makes your taste buds sing. The blueberries provide bursts of sweet-tart juice that complement the other flavors perfectly.
This lemon blueberry sourdough bread recipe transforms beautifully into roll form, giving you all those beloved flavors in a soft, shareable format.
Lemon, Lavender and Blueberry Rolls Ingredients
Start with active sourdough starter for that signature tang. You’ll need all-purpose flour, whole milk, butter, eggs, and sugar for the dough base.
Fresh blueberries are essential—they should be firm and sweet. Lemon zest brings that crucial citrus punch, while culinary lavender adds the floral magic. Use food-grade dried lavender buds, and crush them slightly to release their oils.
For the filling, you’ll need softened butter, sugar, more lemon zest, and a touch of lavender. The lemon blueberry sourdough bread glaze requires powdered sugar, lemon juice, and a tiny bit of milk for the perfect consistency.
Vanilla extract, salt, and a bit of lemon blueberry sourdough bread cream cheese can be added to the glaze for extra richness if desired.
How to Make Lemon, Lavender and Blueberry Rolls
- In a large bowl, combine sourdough starter, warm milk, melted butter, eggs, sugar, lemon zest, and salt until smooth.
- Add flour gradually and knead for 8-10 minutes until the dough is soft, smooth, and slightly tacky.
- Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
- While the dough rises, prepare the filling by mixing softened butter, sugar, crushed lavender, and lemon zest until fragrant and spreadable.
- Roll the dough into a large rectangle, about 12×18 inches.
- Spread the lavender-lemon butter evenly over the dough, leaving a small border.
- Scatter fresh blueberries over the butter mixture, pressing them gently into the dough.
- Roll tightly from the long side, creating a spiral log.
- Slice into 12 equal rolls and place in a greased baking dish, leaving space between each.
- Cover and let rise for 1-2 hours until puffy, or refrigerate overnight for deeper flavor.
- Bake at 350°F for 25-30 minutes until golden and fragrant.
- While warm, drizzle with the lemon glaze made from powdered sugar and fresh lemon juice.
Tips for the Best Lemon, Lavender and Blueberry Rolls
Use culinary lavender only, and don’t overdo it. Start with 1-2 teaspoons for the whole batch—lavender can quickly become overpowering.
Pat blueberries dry before adding to prevent excess moisture. Toss them with a bit of flour to help them stay in place during rolling.
For an easy lemon blueberry sourdough bread quick version, use sourdough discard and add instant yeast to speed up the rise time.
The overnight cold rise develops incredible flavor. If you have time, refrigerate the shaped rolls overnight and bake fresh in the morning.
Transform this into a lemon blueberry sourdough bread loaf by skipping the rolling. Press the dough into a loaf pan, dot with blueberries and lavender butter, and bake for 40-45 minutes.
For lemon blueberry sourdough bread cream cheese frosting, beat cream cheese with powdered sugar and lemon juice instead of the simple glaze.
Lemon, Lavender and Blueberry Rolls Variations
Make a lemon blueberry sourdough bread pudding with leftover rolls. Cube them, soak in vanilla custard with extra blueberries, and bake until golden. The soft texture makes incredible bread pudding.
Try a quick lemon blueberry sourdough bread approach by making mini rolls that bake in just 18-20 minutes. Perfect for portion control and faster baking.
Create a lemon blueberry sourdough bread loaf version by layering the filling and berries in a loaf pan instead of rolling. Slice and serve like cake.
Skip the lavender for a more traditional lemon blueberry combination if floral flavors aren’t your preference.
Add lemon blueberry sourdough bread cream cheese swirled into the filling for extra richness and tang.
For a lemon blueberry sourdough bread easy variation, use store-bought dough but add the sourdough starter to the filling for tang.
What to Serve with Lemon, Lavender and Blueberry Rolls
Hot coffee or lavender tea complements the floral notes beautifully. The warm beverage enhances the aromatic qualities of the rolls.
Fresh berries and whipped cream on the side make this feel like a special brunch treat.
Crispy bacon provides a savory contrast that balances the sweetness of the rolls perfectly.
Greek yogurt with honey offers protein and a tangy element that echoes the sourdough flavor.
A simple fruit salad with mint keeps the meal light and refreshing without competing with the delicate lavender flavor.
Lemon, Lavender and Blueberry Rolls FAQs
Can I freeze these rolls?
Yes. Bake completely, cool, and freeze without the glaze for up to 3 months. Thaw at room temperature, warm briefly, then add fresh lemon blueberry sourdough bread glaze before serving.
What if the lavender flavor is too strong?
Reduce the amount to 1 teaspoon or omit it entirely. You’ll still have delicious lemon blueberry rolls with all the sourdough tang you love.
Can I make this as a lemon blueberry sourdough bread loaf?
Absolutely. Skip the rolling and shaping. Press the dough into a greased loaf pan, swirl in the filling and berries, and bake at 350°F for 45-50 minutes. You get the same flavors in a sliceable bread form.
Final Thoughts on Lemon, Lavender and Blueberry Rolls
These lemon, lavender and blueberry rolls are pure indulgence. The combination of soft, tangy sourdough dough with fragrant lavender, bright lemon, and juicy blueberries creates something truly memorable.
Yes, they require some time with the sourdough rise, but the hands-on work is minimal and the results are spectacular. The way these rolls fill your kitchen with aroma, the satisfaction of pulling one apart while it’s still warm, that first bite with the sweet glaze—it’s worth every minute.
Make these for your next special breakfast or brunch, and watch them disappear.
Lemon, Lavender and Blueberry Rolls
Equipment
- mixing bowls
- stand mixer or hands
- Rolling Pin
- baking dish
- wire cooling rack
Ingredients
- 150 g active sourdough starter
- 240 ml whole milk, warm
- 85 g unsalted butter, melted
- 2 large eggs
- 90 g granulated sugar
- 1 tbsp lemon zest
- 1.5 tsp salt
- 480 g all-purpose flour
- 85 g unsalted butter, softened (filling)
- 80 g granulated sugar (filling)
- 1.5 tsp culinary dried lavender, lightly crushed
- 1 tbsp lemon zest (filling)
- 150 g fresh blueberries
- 120 g powdered sugar (glaze)
- 2 tbsp fresh lemon juice (glaze)
Instructions
- 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.