As I rummaged through my pantry, I stumbled upon a half jar of sourdough discard, and an idea sparked! Enter the No-Yeast Sourdough Discard Lemon Blueberry Rolls, a delightful way to transform that “leftover” into something utterly delightful. These rolls are a joyful nod to brunch, bringing together the zesty brightness of lemon and the sweet burst of blueberries without any yeast—perfect for anyone looking to both indulge and make quick prep a priority. Each soft, buttery roll swirled with luscious blueberry compote and topped with a creamy lemon glaze feels like a warm hug on a plate. Whether you’re hosting a weekend gathering or simply treating yourself to a cozy morning snack, you won’t want to miss out on this scrumptious recipe. Ready to learn how to whip up these delightful rolls?
Why are these rolls a must-try?
Simplicity: No yeast means less waiting time and easier prep—perfect for a last-minute brunch!
Delicious Flavor: The bright lemon zest paired with sweet blueberries creates an irresistible combination that delights every palate.
Versatile Options: Feel free to experiment; swap blueberries for cherries or raspberries to suit your taste.
Perfectly Light Texture: Each roll is soft, buttery, and filled with that nostalgic bakery feel, making them a cozy treat.
Crowd-Pleasing: Serve them at gatherings, brunch, or simply for a weekday morning—everyone will love them! If you’re a fan of delightful baked goods, check out this Iced Blueberry Cheesecake as well!
Sourdough Discard Lemon Blueberry Rolls Ingredients
These rolls are not only a delicious treat but also a fun way to utilize sourdough discard!
For the Roll Dough
- Unsalted Butter (¼ cup / 57g) – Adds richness and moisture; feel free to use salted butter for extra flavor.
- Large Egg (1 / 50g) – Provides structure and richness; substitute with a flax egg for vegan options.
- Sourdough Discard (½ cup / 120g) – Introduces tanginess and moisture; 100% hydration discard works best for this recipe.
- Milk (¾ cup / 205g, slightly warmed) – Hydrates the dough; any plant-based milk can also be used for a dairy-free option.
- Vanilla Extract (1 tsp / 5g) – Enhances sweetness and depth, making these rolls irresistible.
- Lemon Zest (from 2 lemons) – Brightens the flavor with fresh citrus notes; always opt for fresh zest if possible.
- All-purpose Flour (3¼ cups / 400g) – Supplies structure; for gluten-free rolls, a 1:1 baking flour works well.
- Baking Powder (1 tsp / 4g) – A vital leavening agent to help the rolls rise without yeast.
- Baking Soda (½ tsp / 2.5g) – Provides additional leavening and aids in browning the rolls.
- Salt (½ tsp / 2.5g) – Elevates the overall flavor of the dough.
- Granulated Sugar (¼ cup / 50g) – Sweetens the rolls nicely; can be swapped with coconut sugar if desired.
For the Blueberry Filling
- Frozen Blueberries (1½ cups / 250g) – The star of the filling; fresh blueberries can be substituted when in season.
- Granulated Sugar (for compote: ¼ cup / 50g) – Sweetens the blueberry filling to perfection.
- Lemon Juice (3 tbsp / 40g) – Adds much-needed acidity to brighten up the blueberry flavor.
- Cornstarch (2 tbsp / 16g) – Acts as a thickener for the blueberry compote.
- Water (1 tbsp / 15g) – Used to prepare the cornstarch slurry.
- Pinch of Salt (for compote) – Balances out the sweetness of the compote beautifully.
For the Lemon Glaze
- Cream Cheese (4 oz / 113g, room temp) – Forms the base for the glaze, creating a wonderfully creamy texture.
- Salted Butter (¼ cup / 57g, softened) – Brings a rich flavor and creaminess to the glaze.
- Zest of 1 Lemon (for glaze) – Enhances the glaze with bright citrus flavor.
- Powdered Sugar (¾ cup / 90g) – Sweetens the glaze; adjust with additional lemon juice for your desired consistency.
Enjoy creating these Sourdough Discard Lemon Blueberry Rolls that are perfect for instant brunch bliss!
Step‑by‑Step Instructions for Sourdough Discard Lemon Blueberry Rolls
Step 1: Make the Blueberry Compote
In a saucepan over medium heat, combine frozen blueberries, ¼ cup sugar, 3 tablespoons lemon juice, lemon zest, and a pinch of salt. Stir occasionally as the mixture simmers for about 5-7 minutes until the blueberries release their juices. In a small bowl, mix 2 tablespoons cornstarch with 1 tablespoon water to create a slurry, then add it to the pan, stirring until thickened. Remove from heat and let cool.
Step 2: Prepare the Dough
In a large bowl, whisk together 1 large egg, ½ cup sourdough discard, ¾ cup warmed milk, 1 teaspoon vanilla extract, 2 tablespoons lemon zest, and ¼ cup sugar until smooth. In a separate bowl, whisk together 3¼ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually combine the dry ingredients with the wet mixture, stirring until a shaggy dough forms, and then knead in ¼ cup soft butter until smooth.
Step 3: Roll and Fill
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick. Spread a thin layer of softened butter over the dough, then evenly distribute the cooled blueberry compote, making sure to leave a small border around the edges. Carefully roll the dough into a tight log, then slice it into 9-12 equal pieces with a sharp knife.
Step 4: Bake
Grease a baking pan or arrange the slices in a round baking dish, spacing them slightly apart. Place the rolls in the pan and let them rise for about 15 minutes while the oven finishes preheating. Bake in the preheated oven for 30 minutes, or until golden brown and the internal temperature reaches between 190-200°F (88-93°C). Once baked, let the rolls cool for about 10-15 minutes.
Step 5: Make the Lemon Glaze
In a mixing bowl, beat together 4 oz of room temperature cream cheese, ¼ cup softened salted butter, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon lemon juice until creamy and smooth. Gradually incorporate ¾ cup powdered sugar, mixing until you achieve your desired glaze consistency, which should be pourable but not too runny.
Step 6: Glaze and Serve
Once the rolls have cooled slightly, drizzle the creamy lemon glaze generously over the top. Allow the glaze to set for a moment, and then feel free to serve these delightful Sourdough Discard Lemon Blueberry Rolls while still warm, reveling in their buttery goodness and vibrant fruitiness.
What to Serve with Sourdough Discard Lemon Blueberry Rolls
Pairing your rolls with delightful sides can elevate your brunch experience to new heights, offering a symphony of flavors and textures.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits complements the sweetness of the rolls, adding a refreshing crunch.
- Greek Yogurt Parfaits: Creamy yogurt layered with granola and fruits pairs well, providing a creamy contrast and a protein boost.
- Coffee or Tea: A rich cup of coffee or a fragrant herbal tea enhances the enjoyment of these rolls, igniting cozy vibes.
- Egg Frittata: The savory, fluffy texture of a vegetable frittata balances out the sweetness of the rolls, making for a hearty brunch.
- Butter and Jam: Spread a little butter and your favorite jam on warm rolls for an extra indulgent treat, enhancing the richness.
- Creamy Scrambled Eggs: Soft, buttery scrambled eggs provide a delightful base to counter the rolls’ sweetness, creating a perfect harmony.
- Sparkling Lemonade: Bright, citrusy lemonade refreshes the palate, making each bite of the rolls feel even more special and inviting.
- Chocolate Croissants: For the ultimate pastry extravaganza, add some decadent chocolate croissants to the table for a sweet surprise!
- Vanilla Ice Cream: A scoop of vanilla ice cream served alongside warm rolls creates a delightful contrast, perfect for a decadent dessert option.
Make Ahead Options
These Sourdough Discard Lemon Blueberry Rolls are a fantastic choice for meal prep! You can prepare the blueberry compote and dough up to 24 hours in advance. Simply make the blueberry compote and let it cool, then store it in an airtight container in the refrigerator. For the dough, mix the wet and dry ingredients, knead, and wrap it tightly in plastic wrap before refrigerating. When you’re ready to bake, allow the dough to come to room temperature for about 30 minutes, roll it out, fill it, and let the rolls rise for about 15 minutes before baking. This approach saves you time and ensures your rolls are just as delicious!
Expert Tips for Sourdough Discard Lemon Blueberry Rolls
- Perfect Thickness: Rolling the dough too thin can lead to dry rolls. Aim for about ¼ inch thick for soft, pillowy results.
- Sweetness Balance: If using fresh blueberries, consider reducing the sugar slightly to account for their natural sweetness.
- Chill for Flavor: Letting the dough rest overnight in the fridge enhances flavor development, making these rolls even more delicious.
- Baking Temperature: Ensure your oven is fully preheated to 350°F (175°C) for even baking and a perfectly golden finish.
- Glaze Consistency: Adjust the amount of powdered sugar in the lemon glaze to achieve your desired pourable consistency for the best presentation.
- Store Wisely: For optimal freshness, keep leftover Sourdough Discard Lemon Blueberry Rolls in an airtight container at room temperature for up to three days.
Sourdough Discard Lemon Blueberry Rolls Variations
Feel free to get creative and personalize these delightful rolls to match your taste preferences and dietary needs!
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Berry Swap: Replace blueberries with raspberries or strawberries for a different fruity experience. Each berry brings its own unique sweetness, allowing for endless combinations!
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Vegan Option: Use a flax egg instead of a large egg and swap the butter for coconut oil to make this dish completely plant-based. Your rolls will still turn out soft and scrumptious!
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Gluten-Free Twist: Substitute all-purpose flour with a gluten-free 1:1 baking flour for those avoiding gluten. The result is just as delicious and satisfying!
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Creamy Glaze Elevation: Add an extra ounce of cream cheese or mix different citrus zests like orange or lime into your glaze. This will create a deliciously rich flavor!
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Cinnamon Roll Variation: Sprinkle cinnamon sugar on the rolled-out dough before adding the blueberry filling for a warm, aromatic twist. The comforting scent will fill your kitchen with nostalgia!
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Nutty Crunch: Fold in some chopped nuts like pecans or almonds into the dough or sprinkle on top of the glaze for added texture and flavor. This enhances each bite and adds a delightful crunch!
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Spicy Kick: For those who like a bit of heat, add a pinch of cayenne pepper or chili flakes to the blueberry filling. The contrast of sweet and spicy will entice your palate!
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Chilled Treat: After glazing, refrigerate for an hour for a cool dessert option that’s different from traditional warm rolls. The chilled cream cheese glaze becomes luxuriously thick, enhancing every bite!
When you explore these variations, consider pairing your rolls with a warm cup of coffee, like my Iced Blueberry Cheesecake, for the perfect brunch experience!
Storage Tips for Sourdough Discard Lemon Blueberry Rolls
- Room Temperature: Keep the rolls in an airtight container at room temperature for up to 3 days to maintain their soft texture and flavor.
- Fridge: If you’d like them to last longer, refrigerate for up to a week. Just ensure they’re sealed well to prevent drying out.
- Freezer: For long-term storage, these rolls can be frozen for up to 2 months. Wrap each roll tightly in plastic wrap and place them in a freezer-safe bag.
- Reheating: To enjoy again, thaw overnight in the fridge, then warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Sourdough Discard Lemon Blueberry Rolls Recipe FAQs
How do I choose ripe blueberries for the filling?
Absolutely! When selecting blueberries, look for berries that are plump and firm, with a deep blue hue. Avoid any with green or red spots; these can be unripe or overripe. Fresh blueberries should give slightly to pressure but not be mushy. If possible, buy organic to avoid pesticides.
What is the best way to store leftover rolls?
For sure! Store your Sourdough Discard Lemon Blueberry Rolls in an airtight container at room temperature for up to 3 days to keep them soft. If they will last longer than that, refrigerate them in a sealed container, where they can stay fresh for up to a week.
Can I freeze the rolls? How?
Yes, you can! To freeze, wrap each roll individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy them, simply thaw the rolls in the fridge overnight and warm them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
What should I do if my dough is too sticky?
Very good question! If your dough feels overly sticky while you’re kneading, don’t worry; this can happen! Lightly flour your work surface and hands to make handling easier. You can also sprinkle in a little more flour (1 tablespoon at a time) until the dough is smooth and manageable. Just be careful not to add too much flour, as this can result in drier rolls.
Can these rolls be made gluten-free?
Absolutely! To make these delightful rolls gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour. I recommend ensuring that the product you use contains xanthan gum or adding a pinch in for added structure. Enjoy delicious gluten-free Sourdough Discard Lemon Blueberry Rolls without sacrificing flavor!
Are there any allergy considerations I should be aware of?
Yes, it’s essential to keep dietary restrictions in mind! This recipe includes dairy and eggs, so for those with lactose intolerance or egg allergies, consider using plant-based butter and a flax egg as substitutes. Additionally, check that your baking powder is gluten-free if needed. Enjoy these rolls without worry by making simple swaps!
Sourdough Discard Lemon Blueberry Rolls for Instant Brunch Bliss
Ingredients
Equipment
Method
- In a saucepan over medium heat, combine frozen blueberries, ¼ cup sugar, 3 tablespoons lemon juice, lemon zest, and a pinch of salt. Stir occasionally as the mixture simmers for about 5-7 minutes until the blueberries release their juices.
- In a small bowl, mix 2 tablespoons cornstarch with 1 tablespoon water to create a slurry, then add it to the pan, stirring until thickened. Remove from heat and let cool.
- In a large bowl, whisk together 1 large egg, ½ cup sourdough discard, ¾ cup warmed milk, 1 teaspoon vanilla extract, 2 tablespoons lemon zest, and ¼ cup sugar until smooth.
- In a separate bowl, whisk together 3¼ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually combine the dry ingredients with the wet mixture, stirring until a shaggy dough forms, and knead in ¼ cup soft butter until smooth.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick.
- Spread a thin layer of softened butter over the dough, then evenly distribute the cooled blueberry compote, making sure to leave a small border around the edges.
- Carefully roll the dough into a tight log, then slice it into 9-12 equal pieces with a sharp knife.
- Grease a baking pan or arrange the slices in a round baking dish, spacing them slightly apart.
- Place the rolls in the pan and let them rise for about 15 minutes while the oven finishes preheating.
- Bake in the preheated oven for 30 minutes, or until golden brown and the internal temperature reaches between 190-200°F (88-93°C). Once baked, let the rolls cool for about 10-15 minutes.
- In a mixing bowl, beat together 4 oz of room temperature cream cheese, ¼ cup softened salted butter, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon lemon juice until creamy and smooth.
- Gradually incorporate ¾ cup powdered sugar, mixing until you achieve your desired glaze consistency.
- Once the rolls have cooled slightly, drizzle the creamy lemon glaze generously over the top.
- Allow the glaze to set for a moment, and then serve these delightful rolls while still warm.
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