fresh blueberry lemon rolls

It’s blueberry season!  And in this lovely small town, that means I am hitting up my local berry farm at least a few times a week for the freshest, juiciest berries you’ve ever seen.

I am spoiled, of course.  You can U-pick if you want, but I go for the pre-picked flats.  Still cheap enough for me and so easy to indulge in.  Berry season is my bliss!!

So, of course I am always looking for great berry recipes, not that I have any problems just eating them fresh by the handful, preferably ice cold out of the fridge.

I get a little tired of blueberry muffins, blueberry coffee cakes, and scones though.  Now, don’t get me wrong, I love all those things, but sometimes I just want something different.

These cinnamon roll look-a-likes are chock full of juicy fresh blueberries, with a hint of lemon and a tart, fresh lemon glaze.  So fun and so nice and different from the usual!

Of course, I don’t usually photograph a half-eaten pan of food…  but we just couldn’t keep our fingers out of these long enough to get some prettier pictures.  So, you get real life instead.  Welcome to my kitchen!

I will definitely be making these again…  maybe raspberry almond?  Or strawberry vanilla?  Yum!

What’s your favorite way to use up berries? 

fresh blueberry lemon rolls

Ingredients

    For the dough:
  • 1 large egg + water to equal 1 cup
  • 3 cups bread flour
  • 3 tablespoons sugar
  • 3 tablespoons dry milk (or buttermilk) powder
  • 1 teaspoon salt
  • 4 tablespoons butter, softened
  • 2 teaspoons active dry yeast
  • For the filling:
  • 1/2 cup butter, softened
  • 2 cups fresh, or frozen blueberries
  • 1/2 cup sugar
  • zest of one large lemon
  • For the glaze:
  • juice of one large lemon
  • 2 cups powdered sugar
  • 1-2 tablespoons cream or milk

Directions

Add the ingredients to your bread maker following your manufacturers instructions. (Mine goes like this: Egg/water on the bottom, then flour, dry milk & sugar on top, leveled out. Salt along both edges, butter cubed and pressed into the corners and yeast dumped into a small well formed in the center of the flour.) Set to the DOUGH setting at let it do it's thing!

When the dough is done, take it out of the machine and let it rest on a floured surface for about 10-15 minutes.

Meanwhile, in a medium bowl, toss together the blueberries, sugar and lemon zest for the filling. Set aside. Also, grease a 9x13" baking dish and set aside.

On that floured surface, roll the dough out into a large rectangle (10"x14", or something like that). Spread the softened butter all over the rolled out surface and then sprinkle evenly with the blueberry and sugar mixture.

Starting on the long end closest to you, roll the dough away from you into a log. VERY gently with a sharp serrated knife, cut the log into about 16 equal pieces. (Cut the log in half, then each half again, then again and again).

Place the pieces into the prepared baking dish. Cover the pan with plastic wrap and let the rolls sit in a draft-free place to rise for about an hour. Once the rolls have expanded in the pans so that they are all touching, place the pans in a preheated 350ºF oven.

Bake for 15 minutes, then cover loosely with foil and bake for another 15-20 minutes, until the rolls are golden brown and no longer doughy in the center.

While the rolls are baking, make the lemon glaze. In a large bowl, whisk together the lemon juice, powdered sugar and just enough milk or cream to reach the consistency you'd like.

Remove the pans, and pour the lemon glaze all over the warm rolls. Serve immediately! :o)

(These rolls can also be frozen! Bake as directed, then separate and cool completely on a parchment lined pan. Freeze in an airtight container for up to 3 months. When you are ready for them, thaw the rolls on the counter overnight and warm them gently in a low oven or microwave on half power!)

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