Gluten-Free Lemon Blueberry Sweet Rolls
A tender, gluten-free sweet roll with a bright lemon-blueberry filling and a zesty glaze. No yeast, minimal effort, and perfect for busy weekends or weeknight treats. Soft, flavorful, and crowd-pleasing!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 6-8 rolls 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups (280g) 1:1 gluten-free flour blend (e.g., Bob’s Red Mill)
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (113g) cold unsalted butter, cubed
3/4 cup (180ml) cold buttermilk (or milk + 1 tsp lemon juice)
1 cup fresh or frozen blueberries
1/4 cup (50g) granulated sugar (for filling)
1 tbsp cornstarch
Zest of 1 lemon (for filling)
1 cup (120g) powdered sugar (for glaze)
2–3 tbsp fresh lemon juice
1 tsp lemon zest (for glaze)
Instructions
Preheat oven to 400°F (200°C). Grease an 8-inch round cake pan or pie dish.
In a small bowl, mix blueberries, 1/4 cup sugar, cornstarch, and 1 lemon’s zest for the filling. Set aside.
In a large bowl, whisk gluten-free flour, 1/4 cup sugar, baking powder, and salt. Cube cold butter and work into the flour mix until crumbly. Add cold buttermilk, stirring just until a shaggy dough forms.
Turn dough onto parchment paper. Flatten into a circle, dot with blueberry filling, and fold dough over filling. Cut into 6-8 wedges.
Bake for 18-22 minutes until golden. Let cool slightly, then glaze with powered sugar, lemon juice, and zest.
Notes
Use utmost cold butter and buttermilk for flaky texture.
Do not overmix the dough to keep it tender.
Add diced citrus peel instead of zest if preferred, or swap berries for raspberries or cinnamon sugar.
Store in an airtight container for up to 2 days or freeze unglazed rolls for 1 month.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg