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!
Equipment
- 1 12" iron skillet or 9x13 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.