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Today’s post is authored by Jennifer Glover of Carolina Girl Cooks blog, based in Greenville, South Carolina. Enjoy this yummy breakfast treat. If we could open another StyleBlueprint in Greenville, we would. But, instead, we’re thrilled to have Jennifer stop by every now and then! www.carolinagirlcooks.com
I love the flavor of blueberry and lemon together. It’s so fresh and summery. But I think it makes all the difference when fat, fresh blueberries are in season. Several years ago, I planted six blueberry bushes in my back yard in an attempt to make my yard a mini farm. It’s so much fun to pick a handful of ripe berries, still warm from the vine and throw them right into your bowl of cereal. Talk about farm-to-table or in this case, yard-to-bowl! So, with blueberry season upon us, and my little patch of antioxidants about ready to pick, I wanted to share a way to use them other than just in cereal. Now, I realize that I have taken a super food and made it super unhealthy, but this is meant to be a special breakfast once in a blue moon. I think you’ll approve. Enjoy!
Blueberry Lemon Breakfast Rolls
Blueberry Lemon Breakfast Rolls
- 1 can of crescent rolls
- ¼ cup of softened butter
- ½ cup of brown sugar
- 1 cup of fresh blueberries, washed and dried
- 1 lemon, 1 Tbsp of the zest and juice
- 2 oz of cream cheese at room temperature
- ¾-1 cup of powdered sugar.
- Wash and dry the blueberries. In a small bowl, mash together the softened butter and brown sugar.
- On a cutting board, roll out the crescent dough pinching together the perforated edges. Cut about 8 strips of dough.
- Smear the dough strips with the sugar mixture and dot with blueberries.
- Roll them up and place them in a cake pan.
- Bake at 350 for about 15-20 minutes. The tops of the rolls should be golden brown.
- In another small bowl, combine the cream cheese, powdered sugar, lemon juice and zest. Mix together until it’s a spreadable icing. Add more lemon juice to thin out, or add more powdered sugar to thicken, whichever you may need.
- When the rolls come out of the oven, allow them to cool for about 5-10 minutes before icing.
Instructions by photo:
It's hard to mess up anything made with these ingredients!
Wash and dry the blueberries. In a small bowl, mash together the softened butter and brown sugar.
On a cutting board, roll out the crescent dough, pinching together the perforated edges. Cut about 8 strips of dough.
Smear the dough strips with the sugar mixture and dot with blueberries.
Roll them up and place them in a cake pan.
Bake at 350 for about 15-20 minutes. The tops of the rolls should be golden brown.
In another small bowl, combine the cream cheese, powdered sugar, lemon juice and zest. Mix together until it's a spreadable icing. Add more lemon juice to thin out or add more powdered sugar to thicken, whichever you may need.
When the rolls come out of the oven, allow them to cool for about 5-10 minutes before icing.
Enjoy!
Thank you to Jennifer Glover for this great recipe.
“In October 2011, with the encouragement of friends and family, I started my food blog Carolina Girl Cooks. I look forward to creating recipes that are inspired by my travels (past and present) and telling the stories that go along with them. I hope you enjoy following along on the journey!
Cheers!“ –Jennifer Glover
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8 Responses to “Blueberry Lemon Breakfast Rolls”
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what’s an easy way to make lemon zest??? I find it hard!
Maybe a better zester? I found when I went up in the zester dept, it got easier. Plus, having a 13 year old how likes/wants to zest is a nice thing too!
Here is a great zester:-) I’ll put a comment on our fb page to see what else we can up with http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8
fb page is http://www.facebook.com/styleblueprint
That zester looks great. I ordered it. Thanks!
this looks like heaven, and so beautifully presented. On the agenda for Memorial Day weekend splurge. The antioxident power of the blueberries and lemon make up for the sugar and butter, right? Never mind. I can’t resist. Thanks for sharing. And the Microplane is the only way to zest! (Did you know you can freeze your lemons and then pull them out when you need them to zest and juice? They tend to go moldy after a week on the counter, and freezing is great way to extend them for weeks).
Y-U-M !!!!!
you can also refrigerate lemons and limes and they last much longer than on the counter and no de-frosting needed. :)
YUM!!