Citrus Berry Sourdough Blossoms

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!

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.

You know what else is great about this recipe? First, it uses discard! Second, if you don’t have sourdough on hand, you can always use my Easy-Peasy Cinnamon Roll recipe. Just be sure to add 1 tablespoon of lemon zest to your dough. Then simply follow the rest of the instructions for the filling and icing of this recipe.

Let’s see what all you need for this sourdough recipe!

Equipment:

• 1 12″ iron skillet or 9×13 pan

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

Instructions:

For 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.

For 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.

For the Lemon Filling:

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

Assembly:

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.

For 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.

Recipe 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 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.

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.

In regards to the lemon zest in the icing, you may use a little less if you and your family do not enjoy the lemon burst of flavor. My son and I absolutely loved it! However, my daughter would have preferred a little less lemon. We are still working on her taste buds. Whichever recipe you choose to use for the dough, I am sure will be successful. These are the perfect option for a summer treat.

Whether you’re a seasoned baker or just starting, these Citrus Berry Sourdough Blossoms are a delightful addition to your baking repertoire. The combination of blueberry and lemon, paired with the unique sourdough flavor, makes these rolls a must-try. Enjoy baking, and don’t forget to share your results with us in the comments!

Looking for a cast iron skillet? Lodge is my favorite brand! You can find one here on Amazon.

About Me:

Latest Post!

• Say Goodbye to Sore Throats with This Soothing Essential Oil Blend
• Sourdough Pumpkin Bundt Cake Review: A Surprising Delight
• Being a Mary in a Martha World: Finding Peace in Presence Over Perfection
• Low-Carb Delight: Keto Caramel Pecan Bars
• Gratitude in Every Season: Cultivating Thankfulness All Year Long