Hei everyone, hope you all are all well.

Today I’ll share my easy, no-fail recipe for moist and fluffy Lemon & blueberry rolls. These rolls are just heavenly. The rolls are so ultra soft and the flavor combo of lemon and blueberries is just amazing.

I’m sure you will love these.


Lemon & blueberry rolls (12 rolls)


  • 1 cup + 1 tbsp (250 ml) warm milk
  • 1/2 cup + 1 Tbsp (120 g) regular sugar
  • 2 ½ tsp dried active yeast
  • 2 eggs, at room temperature
  • 1/3 cup (80 g) butter, melted
  • 1 tsp salt
  • 3 1/4 – 3 2/3 cups (400–450 g) all-purpose flour


  • Lemon curd, see recipe here
  • 3 1/2 – 5 oz. (100–150 g) blueberries

To brush:

  • 2/3 cup (150 ml) heavy cream


  • 3/4 – 1 1/2 cup (100–200 g) melis
  • 3–4 Tbsp freshly squeezed lemon juice

Place warm milk into large bowl and whisk in sugar until dissolved.

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Sprinkle yeast over warm milk and set aside for 5 minutes.


Whisk in butter, eggs and salt.



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Gradually add flour until dough comes together.

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Turn out onto work surface and knead gently to make soft dough. Adjust flour as needed.


Place dough into greased bowl, covered with a clean kitchen towel. Leave to rise for 45 to 60 minutes, or until doubled in size.


Preheat oven to 350F (180C). Line a large baking dish with parchment paper and spray with non-stick spray.

Punch out the air from the dough.



Roll dough on lightly floured surface into large rectangle.

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Spread with lemon curd and add some fresh blueberries.

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Gently roll dough to form a log. Use a knife to cut the dough into 1 1/2-inch thick pieces. You should get about 12 pieces.

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Place cut rolls into prepared pan. Cover pan with a clean kitchen towel and leave to prove until doubled in size.

Bake in preheated oven for 7-10 minutes. Take out rolls and pour several tablespoons of heavy cream over each roll. Return to oven and bake until golden brown on top.


Meanwhile, prepare the glaze.

Whisk together icing sugar and lemon juice in small bowl. Adjust consistency by adding more lemon juice. Let the rolls cool slightly before spreading the glaze on top of the rolls. I use a spoon for this. Serve with extra lemon curd on the side.

Ah these lemon & blueberry rolls are heaven.



I hope you are tempted to make these rolls, happy baking you all.











  1. I tried it yesterday. The dough was wet so I had to add more flour.
    Every time I try any of your dough recipes, it doesn’t turn out as yours?. Either the dough becomes dry and stiff or wet!
    I weigh the ingredients to make sure I get the right measurements but no luck.
    I really want to try your recipes because they look fabulous. Help?

    • Hi dear, the dought is supposed to be wet, that’s when you get fluffy dough, after it rise you can cover it with some more flour, but adding more than the recipes say’s will not make the dough fluffy. this is a great recipe if you just follow the right ingredienst.

  2. I have been looking forward to trying this recipe all week. I must say perfection! I used instant yeast and added it to the flour and I got the same perfect results. Can’t wait to have one with a cup of coffee. Thanks much Manuela?

    • yeah so happy to read your comment, thank you for your feedback, happy Easter, manuela xo

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