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.