Blueberry Cinnamon Roll Recipe

Total Time: 150 mins



  • 300 grams all-purpose flour (2.5 cups)
  • 6 grams instant yeast, (2 teaspoons)
  • 3 grams salt (1/2 teaspoon)
  • 24 grams sugar (2 tablespoons)
  • 120 grams milk (1/2 cup), at room temperature
  • 28 grams unsalted butter (2 tablespoons), softened at room temperature
  • 1 egg


  • 28 grams unsalted butter (2 tablespoons), softened at room temperature
  • 36 grams sugar (3 tablespoons)
  • 12 grams ground cinnamon (1.5 tablespoons)
  • 1 cup fresh blueberries


  • 1/2 cup cream cheese, softened at room temperature
  • 1 tablespoon milk
  • 2 tablespoons honey (or maple syrup)
  • 1/2 cup confectioners’ sugar



  1. In a large mixing bowl, whisk together flour, yeast, salt and sugar until evenly combined.
  2. Add in milk, butter and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.
  3. Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much easier to knead by hand and does not require a stand mixer.


  1. Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Covering the dough with oil will help prevent the dough from losing moisture and drying out.


  1. Place the dough onto a lightly floured surface and use a rolling pin roll it out to a rectangle approximately 20×12-inches in size.
  2. Gently spread softened butter evenly over the surface of the rolled out dough.
  3. In a small bowl, whisk together sugar and ground cinnamon. Sprinkle the mixture evenly on top of the dough, and add blueberries evenly over top.
  4. Roll up the dough tightly into a log and pinch the edges on the end to seal.
  5. Use a knife or bench scraper to cut the log into 9 even, about 2 inches wide each. Arrange the rolls cut side up into a greased 8-inch square pan.


  1. Cover the pan with plastic cling wrap or enclose it completely in a large sealed ziploc bag. Let it rise (second rise) for 45 minutes or until the rolls almost doubles in size.
  2. Make ahead tip: Optionally, you can let the rolls rise slowly in the sealed ziploc bag in the refrigerator overnight and bake it the next day in a preheated oven for fresh cinnamon rolls in the morning.


  1. Preheat the oven to 350 F.
  2. Bake for 30 minutes until golden brown and let it cool for 10 minutes.


  1. Combine cream cheese, milk, honey and confectioners’ sugar in a bowl and mix well with a handheld mixer (or with a whisk) until the mixture becomes smooth.
  2. Drizzle the cream cheese icing over cinnamon rolls and serve.

This delicious recipe and photos were created by, we simply shared it. Please check them out for more great ideas!

Blueberry Pancake Recipe

Total: 15 mins


  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1-2 tablespoons brown sugar (to taste)
  • 1 teaspoon salt
  • 2 eggs
  • 1 + 1/2 cups milk
  • 1/4 cup olive oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • butter (for frying)


  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add eggs, milk, olive oil (or melted butter), and vanilla. Whisk until combined. Note that the batter will be lumpy. Gently fold in the blueberries.
  2. Add a small piece butter onto a large skillet or griddle. and melt it over medium-low heat. Use a paper towel to rub it all over. Scoop out 1/4 cup of batter and add as many pancakes as fit in the pan (I fit 3 on a 12-inch skillet).
  3. Cook for a couple minutes until small bubbles begin to form on the surface and the edges are set. Flip the pancakes over and cook for another 1-2 minutes until the other side has browned.
  4. Serve pancakes with extra butter and maple syrup.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Lemon Blueberry Bread Recipe

Total: 65 mins


  • 1 + 1/2 cups all-purpose flour (200 grams)
  • 1 teaspoon baking powder
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk (120 grams)
  • 1/3 cup vegetable oil (70 grams)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 lemon, juiced and zested
  • 1 + 1/2 cups fresh blueberries, divided


  • ½ cup icing sugar
  • 1-2 tablespoons lemon juice


  1. Preheat the oven to 350 F. Lightly grease a 9×5-inch loaf pan (1 lb. loaf pan) with cooking spray oil.
  2. In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.
  3. In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.
  5. Pour the batter into the prepared loaf pan and add the remaining 1/2 cup blueberry on top.
  6. Bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.
  7. Serve warm or at room temperature. Drizzle with glaze if desired.


  1. In a small bowl, add the icing sugar. Slowly add in the lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice.
  2. Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!