In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, water, and lemon juice. Stir everything together with a wooden spoon and bring the mixture to a gentle boil. As the blueberries cook, use the back of the spoon to mash them gently.

Continue cooking for 5–10 minutes, stirring frequently, until the mixture thickens to a jam-like consistency and coats the back of the spoon. The thicker the filling, the easier it will be to roll the dough without the filling spilling out. Set aside and allow the blueberry mixture to cool completely before using.

In the bowl of a stand mixer, or a large mixing bowl if making the dough by hand, combine the sugar and lemon zest. Using clean fingertips, rub the zest into the sugar for about 30 seconds. This helps release the natural oils from the zest and infuses the sugar with fresh lemon flavour.

In a small microwave-safe bowl or glass measuring cup, warm the milk for 45 seconds to 1 minute, or until it reaches about 115°F. It should feel like very warm bath water—warm, but not hot. Pour the milk into the bowl with the lemon-infused sugar, then sprinkle the yeast over the top. Let it sit for 3–5 minutes, until the yeast becomes bubbly and foamy, indicating that it has been activated.*

Add the egg, and melted butter, then mix on medium speed for about 30 seconds, or until well combined. If making the dough by hand, stir everything together with a wooden spoon.

Remove the bowl from the mixer and gradually stir in the flour and salt with a wooden spoon until a dough begins to form. Mixing the flour in by hand first helps keep it from flying all over your kitchen!

Attach the dough hook to your stand mixer and return the bowl to the mixer. Knead the dough on medium speed for 8–10 minutes, until smooth and elastic. If making the dough by hand, transfer it to a lightly floured surface and knead for the same amount of time.

Keep in mind that this is a naturally sticky dough, so resist the urge to add too much extra flour. As long as the ingredients are measured correctly, the rolls will bake up soft, fluffy, and delicious!

Lightly grease a large bowl with olive oil and place the dough inside. Cover the bowl with plastic wrap and a warm towel, then let the dough rise for 1–1½ hours, or until it has doubled in size. The exact rising time can vary depending on the season, humidity, and temperature in your kitchen.

To check if the dough is ready, gently press your finger about 1 inch into the dough. If the indentation slowly remains instead of immediately springing back, the dough is ready for the next step.

Generously flour a clean work surface, then transfer the risen dough onto it. Using a rolling pin, gently roll the dough into a 10 x 14-inch rectangle, keeping the edges as even as possible.

Spread the cooled blueberry filling evenly over the rolled-out dough using a spatula or the back of a spoon. Leave about a ¼-inch border along the far short edge to help keep the filling from spilling out when you roll the dough.

Starting from the short side (the 10-inch side) without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½-inch off the ends of the dough, as the ends won’t have enough filling; feel free to discard (or bake separately as yummy extras). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.

Using unflavored dental floss or a serrated knife, carefully slice the dough into nine even pieces, about 1 inch wide each.

Line a 9x9-inch or 11x7-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel, and let rise again until the rolls have puffed up, are doubled in size, and touch each other in the pan, about 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350°F.

Once the rolls have finished rising, remove the plastic wrap and towel. Bake for 20–25 minutes, or until the edges are lightly golden. Be careful not to overbake, as this helps keep the centers soft, tender, and fluffy.

While the rolls bake, prepare the lemon cream cheese frosting.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter until smooth. Then add the powdered sugar and 1 1/2 teaspoons of lemon juice. Beat on low speed to start, then increase to medium-high speed and mix until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.) Immediately spread the frosting over the rolls so the frosting gets into every little nook and cranny of the roll, and then serve. ENJOY!