– 1 Box Lemon Cake Mix – 2 1/2 Cups All Purpose Flour – 1 Cup Granulated Sugar – 2 1/2 Teaspoons Active Dry Yeast – 2 Cups Warm Water – 1 Tablespoon Canola Oil – 3 Tablespoons Lemon Zest – 1/2 Cup Sweet Cream Butter – 1 Pound Fresh Blueberries, washed
– 4 Cups Powdered Sugar – 5 Tablespoons Milk or Heavy Cream – 1 1/2 Teaspoon Real Vanilla Extract – 1 Large Lemon, zested and juiced
Mix cake mix, flour, warm water, lemon zest, and yeast. Knead on a floured surface. Oil a large bowl.
Place the dough in an oiled bowl, brush with oil, cover with a towel, and let rest for an hour. Roll out on a floured surface, brush with melted butter, and sprinkle with sugar.
Spread blueberries over the dough, roll it into a log, and cut into 1 1/2 inch rolls. Place rolls in a baking dish, cover, and let rise for another hour. Preheat oven to 350°F.
Bake rolls at 350°F for 30 minutes. For the lemon glaze, mix powdered sugar, vanilla, milk, lemon zest, and lemon juice until creamy. Remove sweet rolls from the oven.
Drizzle the glaze over the rolls. Let them cool for 15-20 minutes. Serve with fresh blueberries.