• In a medium sauce pan, heat the milk and butter over medium heat. You want it to come near boiling but remove it from the heat once you see bubbles around the edges. Then add in the sugar and stir it to dissolve. Then, let the milk cool down to slightly warmer than room temperature. You can transfer it to a bowl and cover it with a tea towel and place it in the fridge for 5-10 minutes to achieve this more quickly. Just don't forget about it and check it frequently.
  1- 1/2 Cups Milk, 1 stick butter, 1/2 Cup Sugar
• While the milk is cooling, in a separate bowl, mix together the flour, soda, powder, and salt. Sift with a whisk to make sure it is well incorporated.
  4 - 4 1/2 Cups All Purpose Flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 Tbsp Kosher Salt
• Once the milk has cooled, add it to the bowl of your stand mixer and then add in the egg (not pictured) and the VERY active sourdough starter. Using the dough hook on your mixer, turn the mixer on low and incorporate the egg and starter. Once it is mixed in well, begin slowly adding in the dry flour mixture a little bit at a time.
  1 large egg, 1 Cup Active Sourdough Starter
• Mix until the dough comes together to form a tacky but not sticky ball. If the dough sticks to your finger when you touch it, add a few more TBSP of flour and mix again.
• Grease a bowl with a few TBSP of olive oil or butter and place the ball of prepared dough into the bowl, turning it a few times to coat it. Then, cover the dough tightly with plastic wrap, pressing it down to seal it to the dough. Leave the dough on the counter for four hours and then transfer it to the fridge to continue to ferment overnight.
• Remove the dough from the fridge and lightly sprinkle a clean work surface with flour. Turn the dough out onto the work surface and begin rolling out the dough. If the dough sticks you can add a bit more flour OR you can place a piece of parchment paper under the dough and then resume rolling it out. The dough should be about 1/4 inch in thickness.
• Once your dough is rolled out, prepare two 9 inch baking pans or one 9 X 13 baking dish by greasing the bottoms and sides with butter.
• Measure out 1/4 cup of the filling to reserve for the icing, then spread the remaining blueberry lemon filling over the rolled dough and leave 1/4 inch border around the edges. Begin rolling the dough tightly away from you and when you get to the end, pull the edge of the dough up and press lightly into the roll to seal the dough.
• Slice the dough into 1- 1/2 to 2 inch long rolls and place them face up in the prepared pan, leaving a little bit of space between the rolls so that they have room to rise.
• Place the pan of shaped, prepared rolls somewhere warm for their final rise. Let them rise for 1 hour or until they have doubled in size. Preheat your oven to 375 degrees.
• Once the rolls have risen they should be have rounded edges and be puffy and slightly spread out in the pan. Place the risen rolls into the preheated oven on the center rack and bake at 375 degrees for 26 minutes or until the rolls are golden brown.
• Allow the rolls to cool for 5 to 10 minutes in the pan, then, carefully run a knife or icing spatula around the edges of the pan to separate the rolls. Gently turn the pan over to remove the rolls from the pan. Place them on a Plate or serving dish and allow them to continue cooling.
• Once they are mostly cooled but still just slightly warm, spread the icing over the tops. The icing will melt just slightly and perfectly coat the rolls! Then sprinkle with the remaining lemon zest.
  1 tsp zest

Blueberry Lemon filling

• Add the blueberries, sugars, cornstarch, lemon juice and lemon zest from one lemon to a pan over medium- low heat. Heat until the blueberries release juices and come to a boil. Reduce the heat to low and simmer for ten minutes, stirring frequently until the filling reduces and the juices thicken. Remove from the heat and add in the vanilla extract.
  3 Cups Wild frozen blueberries, 1/2 Cup Table Sugar, 1/4 Cup Brown Sugar, 1-1/2 Tbsp Cornstarch, 1 Tbsp Lemon Zest, 1/4 Cup Lemon Juice, 2 tsp Vanilla

Blueberry Lemon Cream Cheese Icing

• Mix together the powdered sugar, melted butter, lemon, cream and blueberry filling in a small bowl and whisk vigorously until it is all incorporated. If too thick, add 1 tsp more cream at a time until it is spreadable. If too thin, add a few more Tbsp of powdered sugar.
  1/2 stick butter, 3 Tbsp Cream Cheese, 1/4 cup blueberry lemon filling, 2 Tbsp heavy cream, 1 Tbsp Lemon Juice, 1 1/2 Cup Powdered sugar