Vanilla Lemon and Blueberry Swirls
*This easy and delicious recipe will turn the heads of anyone walking by! From the soft interior to the syrupy sweet glaze, this goody is bound to impress at your next holiday party or brunch get-together!
VANILLA LEMON AND BLUEBERRY SWIRLS RECIPE!
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
American
Servings
18
Prep Time
20 minutes
Cook Time
40 minutes
Elevate your baking game with this exquisite blend of creamy vanilla, zesty lemon, and bursting blueberries. Perfect for any occasion, these delectable swirls are a treat for the senses.
Native Vanilla
Ingredients
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3/4cup warm water
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4 teaspoons baking powder
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6 tablespoons brown sugar
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3/4 cup of milk
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5 cups all-purpose flour
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3 teaspoons lemon zest
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2 teaspoons salt
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1 1/2 teaspoon of Vanilla Extract
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3/4 cup salted butter
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1 cup brown sugar
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3/4 cup pure maple syrup
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2 Native Vanilla bean seeds scraps + pods
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2 cups of blueberries
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9-12 ounce cream cheese softened
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1/3 cup brown sugar
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3 teaspoons cinnamon
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2 teaspoons lemon zest
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1/2 cup hazelnuts
DOUGH
Blueberry glaze
Topping
Directions
In a large bowl add water, 3 tablespoons brown sugar and 2 tablespoons of baking powder. Mix together until the brown sugar is dissolved and let the mixture sit for five to ten minutes (or until it has a foamy appearance at the top). Tip: Feel free to add some water if the dough looks dry (or flour if the dough seems to moist)
Continue to knead for 3-6 minutes.
After turning the mixer off grease the bowl, cover it and place it in a relatively warm space for 1-2 hours. This will allow the mixture to rise.
While the mixture sits, it is time to make the glaze. Add the butter, maple syrup, sugar, and most importantly, the vanilla bean seeds and vanilla bean pods.
Bring this mixture to a boil, reduce the heat and simmer for 2-4 minutes. During the last minute or so of that simmer, break the blueberries up and add them to the mixture. Remove from the heat.
In a bowl combine the cinnamon and ¼ cup of brown sugar.
Grease your muffin pan and spread about ½ of the glaze throughout the bottom of the muffin cups. Preheat the oven to 350 degrees.
Next, roll the dough into a square and spread the cream cheese over the dough. Add half of the glaze to the cream cheese. Pour the sugar and cinnamon over the glaze. Starting with the end away from you, roll the dough into a line towards you. Slice the rolls into 18 slices and place them in the prepared muffin cups. Add the hazelnuts. Cover and let the rolls rise for about 16-20 minutes.
Bake at 350 degrees for 30-40 minutes or until lightly golden. Let cool for 5 minutes and then run a knife around the edges and pop them out.