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Sourdough Discard Lemon Blueberry Rolls

Beautiful freshly prepared sourdough discard lemon blueberry rolls on white plate
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Delight in these tangy and sweet sourdough discard lemon blueberry rolls, a perfect breakfast or snack treat that combines citrus zest with juicy blueberries in a soft, fluffy dough.

Ingredients

Scale
  • 1 cup sourdough discard
  • 2 ½ cups all-purpose flour
  • ⅓ cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 2 teaspoons lemon zest
  • ½ cup buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 cup fresh blueberries
  • ¼ cup lemon juice
  • 2 tablespoons powdered sugar (for glaze)

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line a baking pan.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and lemon zest.
  3. In another bowl, mix sourdough discard, buttermilk, egg, and melted butter until combined.
  4. Add wet ingredients to dry ingredients and stir until just combined to form dough.
  5. Gently fold in fresh blueberries, taking care not to crush them.
  6. Turn dough onto a floured surface and knead gently 3-4 times to bring it together.
  7. Roll dough into a rectangle about ¼ inch thick.
  8. Drizzle lemon juice over the dough, then roll it up tightly into a log.
  9. Cut the log into 8 equal rolls and place them cut-side up in the prepared pan.
  10. Bake for 20-25 minutes or until golden brown and cooked through.
  11. Mix powdered sugar with a little lemon juice to make a glaze and drizzle over warm rolls before serving.

Notes

For extra zing, sprinkle some extra lemon zest on top of the glaze, or serve with a dollop of whipped cream for an indulgent touch.

Find it online: https://grilldrip.com/sourdough-discard-lemon-blueberry-rolls/