In a small saucepan, combine fresh blueberries and sugar. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juice (about 5-7 minutes).

Once cooked, add lemon zest and lemon juice. Stir to combine.

Remove from heat and allow the puree to cool. Set aside.

In a bowl, combine yeast and warm milk. Let sit for 5-10 minutes until the yeast activates and bubbles form.

Add sugar, bread flour, and salt into a large mixing bowl. Stir to combine.

Add the eggs, vanilla extract, and softened butter to the flour mixture. Mix until it forms a dough.

Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 180°C (350°F).

After the dough has risen, punch it down and roll it out into a rectangle (about 30cm x 40cm).

Spread the cooled blueberry puree evenly over the dough.

Roll the dough tightly from one side, then cut it into 12 equal-sized rolls.

Place the rolls on a greased baking tray, leaving some space between each roll. Cover and let them rise for another 30 minutes.

Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

While the rolls are baking, prepare the frosting by beating the cream cheese and butter together until smooth.

Gradually add powdered sugar, mixing until smooth and fluffy.

Stir in 15g of the prepared blueberry puree for a light blueberry flavor.

Once the rolls are done baking, let them cool slightly before spreading the blueberry frosting over the top.

Serve warm and enjoy your delicious Blueberry Rolls!