Blueberry and Lemon Rolls


300g blueberries

1.5 tbsp corn starch

Juice of 1/2 a lemon

Zest of 1 lemon

2 tbsp water

30g sugar

425g plain flour

50g sugar

1/2 tsp salt

2 tsp instant yeast (1 packet)

55g block vegan butter

1 cup oat drink

60g block vegan butter

100g natural almond spread

200g icing sugar

Vanilla powder/extract

Juice of 1/2 a lemon


Combine the blueberries, sugar, lemon zest and juice in a small saucepan. Cook over medium heat until the blueberries start to break down. Add the corn-starch and water. Cook until the mixture thickens (blueberries shouldn’t be completely broken down). Set aside.

Stir together the flour, sugar, salt, and yeast in a large bowl. Add the butter (cubed) into a microwaveable bowl/jug with the milk and microwave for 30s (or a little longer until it gets slightly warm, but not hot).

Pour this mixture into the dry ingredients and stir to combine (I used an electric mixer which is a lot easier but can still work with hands). Knead on a floured surface for 10 minutes. Transfer to a bowl and cover with a clean tea towel. Allow to rise for 1 hr in a warm place (or 2hr if colder), until doubled in size.

Once the dough has doubled in size, transfer back to a clean floured surface, and roll into a large rectangle (forgot to measure how big mine was, so use own judgement!). Spread the blueberry mixture evenly over the whole surface of the dough. Roll the dough up into a tight log along the long edge. Use strong string to cut ~11 rolls. Arrange them in a baking dish (mine was about 9×9 inches and fitted 9 rolls). Ensure they are spaced out, so they have room to grow.

Let them rest for another hour. Then bake at 180C for 20-25 mins.

Prep the cream cheese icing by whipping the remaining butter, cream cheese, icing sugar, lemon juice & vanilla together. Place in fridge to let it harden a bit.

Once rolls come out of the over, let cool for half an hour or so. Spread cream cheese icing over the top and top with lemon zest.