I tried making these before, with a different recipe that used jam instead of actual blueberries. It turned out pretty bad, they got way too brown, didn't rise right and I ended up needing to add almost a cup of extra flour.
This one wasn't anything like that! The dough came together really nicely and was simple to make. The one major thing I changed in the recipe was I used fresh blueberries. It says explicitly not to, but I had a really nice pint of them and I wasn't going out to buy frozen ones with them in front of me. The reasoning was that they didn't release juice the same. That does depend on the berries. I let mine sit for a good half hour with the sugar and cornstarch on them (the entire time it took me to make the dough and roll it out) and the amount of syrupy juice was amazing, even in that small amount of time. If you only have frozen, or want to use frozen go ahead! But I wouldn't go out of your way to buy them if you have fresh ones or there's a good deal at the grocery store.
(Adapted from Here)
2 and 1/2 cups all-purpose flour
3 Tablespoons white sugar
1 teaspoon salt
2 1/4 teaspoons yeast
1/4 cup water
1/2 cup milk
2.5 Tablespoons unsalted butter
1 pint (11 oz) blueberries
1/4 cup granulated sugar
1 teaspoon cornstarch
Juice from 1 large lemon
Zest from lemon
1 cup powdered sugar
1-2 Tablespoons milk
1. Filling first! Combine the blueberries, sugar, and cornstarch in a bowl. Stir together, don't worry if you mash up a blueberry here and there, it adds to the juice. Let sit while you prepare the dough.
2. Dough! In a large bowl or electric mixing bowl, put the dry ingredients - flour, sugar, salt, and yeast together until evenly dispersed.
3. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is warm. Most yeast can only deal with about 105º, so if you go over that let it cool a bit before adding it. I did mine for 1 minute on power 6 in my microwave, stir is together once it comes out, the butter may separate.
4. Stir the wet ingredients into the dry, I added slowly to my mixer while it was going. Add the egg at the end. You may need a bit more flour here depending on your dough. It is ready when it cleans the sides of the bowl and is shiny and stretchy.
5. On a lightly floured surface, knead the dough a couple times to ensure everything is mixed in well. Place in a lightly greased bowl and let rest for 5-15 minutes.
6.After resting, roll the dough out in a rectangle, mine was around 16 inches by 10 inches. I find it helps to get a rectangle quickly if you sort of shape the dough in to a rectangle instead of a ball. Pour the sugared blueberries on top and evenly disperse them on the dough. Roll the dough up from the long edge so your roll will be the longest it can be.
7. Cut into even pieces, I made 9, and place in greased or parchment lined pan, I used a 9x9 square. Loosely cover the rolls with a damp towel and allow to rise in an oven you've preheated and turned back off. Place rolls inside oven and allow to rise. You won't want to refrigerate these now, they won't puff back up.
8. After the rolls have doubled in size, about 2 hours, take out of the oven and preheat to 375ºF. Bake for 25-30 minutes until lightly browned. Cover them about half way through with loose aluminum foil or they will get quite brown and crispy.
9. Before serving, mix all of the glaze ingredients together. For a thicker glaze add more powdered sugar or less lemon juice or vice versa for thinner.
10. Glaze right before serving, ideally when they are still warm (not hot) right out of the oven.