The Best Citrus Berry Sourdough Blossoms for Spring & Summer

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Welcome to another delightful recipe from the Makin’ Macon kitchen! Today, I’m thrilled to share a recipe that combines the tangy zest of lemon with the sweet burst of blueberries, all wrapped up in a fluffy sourdough roll. My daughter lovingly named them Citrus Berry Sourdough Blossoms, and they are the epitome of summer in a bite. This recipe has been carefully crafted and tested to ensure that every roll is bursting with flavor and perfect for any occasion.

There’s something incredibly special about the combination of lemon and blueberries. The tartness of the lemon and the sweetness of the blueberries create a perfect harmony that dances on your taste buds. When you add the unique flavor of sourdough, it elevates these rolls to a whole new level.

Why You’ll Love These Citrus Berry Sourdough Blossoms

• Sweet and tangy blueberry lemon filling
• A fun way to use sourdough discard
• Perfect for spring and summer gatherings
• Simple steps with beautiful results
• Easily customizable with your favorite berries

And hey — if you’re still waiting on your sourdough starter to come to life (or just don’t have any on hand), don’t stress! You can absolutely still enjoy these bright, berry-filled beauties. Just swap in my Easy-Peasy Cinnamon Roll recipe for the dough, adding 1 tablespoon of lemon zest, and follow the rest of this recipe for the filling and icing.

Equipment Needed for Making Sourdough Blossoms

• 12″ iron skillet (my favorite) or 9×13 pan
• Rolling pin
• Mixing bowls
• Saucepan

Ingredients

For the Sourdough Rolls:

• 2 1/2 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup softened butter
• 1 tablespoon lemon zest
• 1 cup milk
• 1/2 cup sourdough discard

For the Blueberry Compote:

• 2 cups fresh/frozen blueberries
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch (optional)

For the Lemon Filling:

• 4 tablespoons unsalted butter
• 1/3 cup sugar
• 1 tablespoon lemon zest
• Pinch of salt

For the Lemon Cream Cheese Frosting:

• 4 tablespoons softened unsalted butter
• 2 tablespoons softened cream cheese
• 3/4 cup powdered sugar
• 1-2 teaspoons lemon zest (to taste)
• Pinch of salt

How to Make Citrus Berry Sourdough Blossoms

Prepare the Dough

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. Cut in the butter using a dough hook or fork.
3. Add milk, sourdough discard, and 1 tablespoon lemon zest. Mix until you have a cohesive dough.
4. Knead by hand for approximately 5 minutes, adding additional flour as needed to make a soft dough.
5. Place in a bowl, cover with plastic wrap, and allow to rise/ferment in a warm spot for 2-4 hours.

Make the Blueberry Compote

1. In a medium saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium to medium-high heat for 10-15 minutes, stirring and mashing berries.
3. If using cornstarch, whisk it into the mixture and cook for an additional 10-15 seconds until thickened.
4. Pour into a bowl and set aside to cool completely. The compote can be refrigerated for up to a couple of days.

Prepare the Lemon Filling:

1. Mix together the softened/melted butter, sugar, lemon zest, and salt until it forms a paste.

Assemble the Rolls

1. Preheat oven to 350 degrees F.
2. Roll out the dough on a floured surface into a large square.
3. Spread the lemon filling evenly over the dough.
4. Spread the blueberry compote over the lemon filling.
5. Roll up tightly and cut into approximately 8 1″ rolls.
6. Place the rolls in a 12″ cast iron skillet or your chosen pan.
7. Bake for 30-35 minutes. If using a cast iron skillet, remove the rolls while still warm to prevent sticking.

Make the Lemon Cream Cheese Frosting

1. Using a hand mixer or fork, whip the softened butter and cream cheese.
2. Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until fluffy and light.
3. Spread over the tops of the warm rolls.

Expert Tips & Easy Substitutions for Sourdough Blossoms

• You can substitute unbleached all-purpose flour for the flour of your choice. If using Kamut, use approximately 2 1/4 cups.
• You can substitute milk for heifer at a 1:1 ratio.
• Using a food processor can speed up the mixing of ingredients.
• All sugars can be replaced with low-carb alternatives. Allulose is preferable to erythritol in the filling, but use erythritol if that’s what you have. Adjust sweetness as needed.
• You can make these rolls without sourdough by following the dough instructions from my Easy-Peasy Cinnamon Rolls recipe, adding 1 tablespoon of lemon zest.

A Few Notes from My Kitchen to Yours

I tested this recipe twice before presenting it to you. The first time, my compote was too runny. However, with my wonderful husband’s help, I successfully made the compote correctly this time around. In his opinion, you really don’t need the cornstarch if you let the mixture simmer for enough time to reduce the liquid. We did add the cornstarch ourselves, but afterwards he felt it would be perfectly fine without it. Test the theory for yourself and leave a comment below on your results.

And about that lemon zest in the icing — my son and I couldn’t get enough of that bright, lemony zing. My daughter? Not so much. (We’re still working on her taste buds!) So feel free to adjust the lemon to fit your family’s flavor preferences.

No matter which dough you use or how much lemon you add, I’m confident these Citrus Berry Sourdough Blossoms will be a bright spot on your table — especially in the summer months. And if you happen to have a cast iron skillet (I adore my Lodge skillet for recipes like this!), it gives these rolls the perfect golden crust.

Whether you’re a seasoned sourdough baker or just getting started, I hope this recipe finds its way to your kitchen and your people. Don’t forget to come back and share your results in the comments — I love hearing how these recipes turn out in your home!

How to Store Sourdough Blossoms for Freshness

• Store at room temperature for 1-2 days
• Refrigerate for up to 4 days
• Freeze (unglazed) for up to 1 month
• Reheat at 300°F for 5-7 minutes

More Sourdough Recipes You’ll Love

• The Best Sourdough Focaccia Pizza – Crispy, Fluffy, and Full of Flavor
• Deliciously Homemade Sourdough Donuts
• Perfecting the Sourdough Dutch Baby – A Back-to-School Breakfast Essential

Explore Even More Sourdough Recipes

Looking for even more delicious ways to use your sourdough starter? I’ve got you covered! From breakfast ideas to savory bakes, check out all my favorite Sourdough Recipes right here — there’s something for every baker!

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Printable recipe card with exact measurements and instructions below.

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Citrus Berry Sourdough Blossoms

Delight in our Citrus Berry Sourdough Blossoms, a perfect blend of blueberry and lemon in a sourdough roll, perfect for summer treats!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Fermentation 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 rolls

Calories 250 kcal

Equipment

• 1 12" iron skillet or 9×13 pan

Ingredients

  

For the Sourdough Rolls

• 2½ cups unbleached all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup softened unsalted butter 4 tablespoons
• 1 tablespoon lemon zest
• 1 cup milk or kefir
• ½ cup sourdough discard

For the Blueberry Compote

• 2 cups fresh or frozen blueberries
• ½ cup sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch optional

For the Lemon Filling

• 4 tablespoons softened unsalted butter
• ⅓ cup sugar
• 1 tablespoon lemon zest
• pinch of salt

For the Lemon Cream Cheese Frosting

• 4 tablespoons softened unsalted butter
• 2 tablespoons softened cream cheese
• ¾ cup powdered sugar
• 1 tablespoon lemon juice
• 1-2 teaspoons lemon zest

Instructions

 

For the Dough:

• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
• Cut in the butter using a dough hook or fork.
• Add milk, sourdough discard, and 1 tablespoon lemon zest. Mix until you have a cohesive dough.
• Knead by hand or with stand mixer for approximately 5 minutes, adding additional flour as needed to make a soft dough.
• Place in a bowl, cover with plastic wrap, and allow to rise/ferment in a warm spot for 2-4 hours.

For the Blueberry Compote:

• In a medium saucepan, combine blueberries, sugar, and lemon juice.
• Cook over medium to medium-high heat for 10-15 minutes, stirring and mashing berries.
• If using cornstarch, whisk it into the mixture and cook for an additional 10-15 seconds until thickened.
• Pour into a bowl and set aside to cool completely. The compote can be refrigerated for up to a couple of days.

For the Lemon Filling:

• Mix together the softened/melted butter, sugar, lemon zest, and salt until it forms a paste.

Assembly:

• Preheat oven to 350 degrees F.
• Roll out the dough on a floured surface into a large square.
• Spread the lemon filling evenly over the dough.
• Spread the blueberry compote over the lemon filling.
• Roll up tightly and cut into approximately 8 1" rolls.
• Place the rolls in a 12" cast iron skillet or your chosen pan.
• Bake for 30-35 minutes. If using a cast iron skillet, remove the rolls while still warm to prevent sticking.

For the Lemon Cream Cheese Frosting:

• Using a hand mixer or fork, whip the softened butter and cream cheese.
• Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until fluffy and light.
• Spread over the tops of the warm rolls.

Notes

• You can substitute unbleached all-purpose flour for the flour of your choice. If using Kamut, use approximately 2 1/4 cups.
• You can substitute milk for Kefir at a 1:1 ratio.
• Using a food processor can speed up the mixing of ingredients.
• All sugars can be replaced with low-carb alternatives. Allulose is preferable to erythritol in the filling, but use erythritol if that’s what you have. Adjust sweetness as needed.
• You can make these rolls without sourdough by following the dough instructions from my Easy-Peasy Cinnamon Rolls recipe, adding 1 tablespoon of lemon zest.

Keyword Blueberry, Lemon, sourdough, Summer Treats, Sweet Rolls

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan