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Blueberry Breakfasts

Blueberry Lemon Rolls

For The Dough:

4 cups whole milk

1 cup sugar

1 cup canola oil

2 packages active dry yeast

8 cups flour

1 tablespoon salt

1 teaspoon baking soda

1 teaspoon baking powder

For the filling:

1 stick butter

3/4 cup sugar

2 whole lemons, zested

2 cups fresh blueberries

For the glaze:

1 whole lemon, juiced

2 whole lemons, zested

3 cups powdered sugar

2 cups whole milk

3 tablespoons butter, melted

1 pinch salt

Start by making the dough. Mix milk, sugar and canola oil in a large pot. Heat the mixture over medium heat until it’s warm but not boiling. Remove the pot from the heat and cool until the mixture is lukewarm. Sprinkle the yeast over the top then add the flour and stir it gently until everything is well combined. Cover it with a clean towel and let it sit for one hour.

Afterwards add in an additional cup of flour with the salt, baking soda and baking powder and mix it until it’s well combined. Cover the dough and refrigerate until you need it, this will make it easier to handle.

Preheat the oven to 375 degress and grease a large baking dish using the butter generously. Pie pans will work as well as a 13 by 9-inch cake pan.

Melt 1 stick of butter over medium heat. Then divide the dough in half, placing the remaining dough back in the fridge. Turn the other half onto a floured surface and roll it into a large rectangle.

Next drizzle the melted butter over the dough and spread it out evenly. Then mix the sugar and lemon zest and sprinkle it over the dough. Spread the fresh blueberries evenly over the dough.

Tightly roll the dough toward you until it’s in the shape of a log, tucking as you go. Then pinch the edges to seal the seam shut.

With a sharp knife slight the roll into 1/2 inch thick rolls and lay the slices into the baking pan. Allow the rolls to rise for 20 minutes then bake them in the oven for 15 to 20 minutes or until they are an even golden brown on top.

To make the glaze add lemon juice, zest, powdered sugar, milk and salt in a small bowl. Add the melted butter and whisk all of the ingredients together until the glaze is smooth.

Remove the rolls from the oven and drizzle the glaze over the top. Be sure you cover then entire pan to keep the rolls moist.

Allow the rolls to cool and the glaze to harden slightly before serving.

Note: With the remaining dough you can make another batch of the blueberry rolls or you can make cinnamon rolls.

Blueberry Muffin Tops

1 roll refrigerated sugar cookies

1 1/4 cups flour

1/4 cup sugar

2 tablespoons butter

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 package cream cheese, softened

1 egg

1/3 cup milk

1 teaspoons grated lemon peel

2 tablespoons lemon juice

1 1/4 cups fresh blueberries

Allow the cookie dough to soften. Preheat the oven to 350 degrees. Then line two cookie sheets with parchment paper.

In a small bowl mix 1/4 cup of the flour with sugar and butter until the mixture is crumbly and then set aside as a topping to be used later.

In another small bowl mix the remaining flour, baking soda and baking powder and set it aside.

In a medium bowl beat the cookie dough and cream chesse together with an electric mixer on medium speed until they are well blended. On low speed beat in the egg, milk, lemon zest and lemon juice until well combined then stir in the flour mixture just until it’s blended; do not overmix it otherwise the batter will get too thick. Fold in the blueberries carefully.

Drop the batter by heaping tablespoonfuls onto the cookie sheets, 1-to-2-inches apart. Bake in the oven for three minutes.

Sprinkle each muffin top with about 1 teaspoon of the crumb topping and immediately return the muffin tops to the oven.

Bake an additional 15 to 20 minutes or until the edges begin to brown. Allow them to cool on the cookie sheets before serving warm.

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