Sourdough Discard Lemon Blueberry Rolls

Bright, jammy, and irresistibly tender, these sourdough discard rolls bring together the tang of citrus, the burst of blueberries, and the comfort of a soft, buttery swirl—all finished with a silky lemon cream cheese glaze.

Why You’ll Love This Recipe

If sunshine had a flavor, this might be it.

These rolls are a joyful collision of cozy and fresh—sweet-tart blueberry compote wrapped in soft, enriched dough that’s subtly tangy thanks to sourdough discard. A kiss of lemon zest runs through every layer, and the whole thing gets crowned with a creamy, lemon-forward glaze that melts into the swirls like icing on a summer morning.

There’s no yeast, no long rise—just simple steps, pantry-friendly ingredients, and a flavor that tastes like your favorite bakery met your favorite brunch.

Whether you’re using up discard or baking for people you love, this is the kind of recipe that turns “just a roll” into something special.

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Tools You’ll Need:

Stand mixer with dough hook (or strong hands!)- for mixing dough

Mixing bowls- small and large

Saucepan or small pot- for blueberry compote

Whisk- for stirring blueberry compote

Rolling pin- to roll dough out

10x10 inch baking dish or lined muffin tin- for baking rolls. I love this pan from USA linked here https://amzn.to/4iU5RDt

Offset spatula or butter knife- for spreading butter

Bench scraper or serrated knife- to cut rolls

Digital scale- recommended for accuracy

Floss- (optional) for cutting rolls cleanly

Now let's get baking!

Ingredients

Dough:

• ¼ cup (57 g) unsalted butter, softened

• 1 large egg (50 g)

• ½ cup (120 g) sourdough discard (100% hydration)

• ¾ cup (205g) milk, slightly warmed

• 1 tsp (5 g) vanilla extract

• Zest of 2 lemons (8g)

• 3¼ cups (400 g) all-purpose flour

• 1 tsp (4 g) baking powder

• ½ tsp (2.5 g) baking soda

• ½ tsp (2.5 g) salt

• ¼ cup (50 g) granulated sugar

Blueberry Compote Filling:

• 1 1/2 cups (250 g) frozen blueberries

• ¼ cup (50 g) granulated sugar

• 3 tbsp (40 g) lemon juice

• Zest of 1 lemon (4g)

• 2 tbsp (16 g) cornstarch

• 1 tbsp (15 g) water

• Pinch of salt

Lemon Cream Cheese Glaze:

• 4 oz (113 g) cream cheese, room temp

• ¼ cup (57 g) salted butter, softened

• ½ tsp (2.5 g) vanilla extract

• Zest of 1 lemon (4g)

• 2 tbsp (25–30 g) lemon juice (to taste)

• ¾ cup (90 g) powdered sugar

Instructions

1. Make the Blueberry Compote

In a small saucepan, combine the blueberries, sugar, lemon juice, zest, and salt.

Bring to a simmer over medium heat, stirring to avoid burning on the bottom.

In a small bowl, stir the cornstarch and water into a slurry. Add to the compote and cook for 2–3 minutes until thickened and jammy. You want a fairly thick mixture.

Remove from heat and let cool completely.

Cover with plastic wrap pressed directly against the surface to prevent a skin from forming. Set aside while making your dough.

2. Make the Dough

In a large bowl, whisk together the egg, sourdough discard, warm milk, vanilla, lemon zest, and sugar until well combined. It's okay if discard doesn't fully dissolve.

In another bowl add the flour, baking powder, baking soda, and salt. Whisk together dry ingredients, and add to your wet ingredients. Mix with a dough hook or spatula until a shaggy dough forms.

Add the softened butter in 1 Tablespoon pats all over the dough and knead with your hands for a few minutes until dough is smooth and butter is incorporated.

If desired, you can cover and refrigerate dough overnight for optimal fermentation. Otherwise, proceed with the recipe as listed below.

3. Roll and Fill

Preheat your oven to 350 F (175C).

Flour your work surface very well and place dough on work surface. Flour top of dough before rolling out to prevent sticking. Roll the dough into a rectangle about 12x16 inches (30x40 cm). Spread the surface with 5 Tablespoons softened (not melted) butter, leaving a 1/2 inch border at the top of the dough rectangle.

Spread the cooled blueberry compote evenly across the surface, leaving a ½-inch border at the top again. Sprinkle with extra lemon zest if desired.

Roll up tightly from the long side into a log. Slice into even 9–12 rolls using a bench scraper or sharp knife. These rolls are messy, and you may have extra blueberry compote oozing out when you roll and cut them. That's okay, it will make for moist rolls!

4. Bake

Place the rolls in a greased 10x10-inch pan (or round pan for a tighter fit), or alternatively you can place into parchement lined 12 cup muffin pan.

Bake immediately at 350°F (175°C) for 30 minutes, or until golden brown and the centers are fully baked (internal temp 190–200°F / 88–93°C). You may see some butter still on the top, that's okay this will soak into the rolls. If you push on roll with your finger, bread should be firm to check for doneness.

Let cool in the pan for 10–15 minutes before glazing.

5. Make the Lemon Cream Cheese Glaze

Beat the cream cheese and butter together until smooth and fluffy.

Add vanilla, lemon zest, and lemon juice. Mix until combined.

Add powdered sugar and beat until smooth. Adjust consistency with more lemon juice or milk if needed.

Drizzle generously over slightly cooled rolls and serve warm.

These no-rise sourdough discard lemon blueberry rolls are soft, buttery, and bursting with berry brightness in every bite. Thanks to sourdough discard, the flavor is naturally balanced with a subtle tang—and the lemon glaze brings it all together with creamy, citrusy richness. No waiting, no fuss—just bake, glaze, and enjoy.

Perfect for spontaneous brunches, spring gatherings, or those cozy mornings when you want something warm, sweet, and just a little extra special.

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