Baking in time for breakfast typically does not pan out for me. Even on the weekends, when it isn’t so much an issue of time, I’m not patient enough and I end up eating a typical quick breakfast before any baking can get underway. Or sometimes I will hold out until something is in the oven–and then give in and eat while it is baking.
In particular, yeasted things, and in particular, yeasted sourdough things, are at best a brunch, not breakfast, item. Which is perfectly fine–as long as you have a chance sometime during the day, that is about all that matters.
These buns are quite refreshing and extravagantly jammy with warm blueberries. The dough was not as soft and fluffy as I would have wished, and I found that I never quite managed to bake the bottom of the buns sufficiently to get a nice browning (if you can, remove from the parchment and let them cool on a wire rack to avoid mushiness). Still, a bake with fruit and fresh bread can’t go that wrong. If you must, they will even do for lunch. lemon, lavender and blueberry buns
remaining 1/2 recipe dough from here
~ 1 tsp dried lavender flowers
zest of 1 lemon
Roll out the dough into a large rectangle, around 1 to 1.5 cm thick. Spread with a thin layer of softened butter, sprinkle with sugar, crumbled dried lavender, lemon zest and a generous quantity of blueberries.
Slice into eight rolls and space apart evenly in a buttered 8 1/2″ diameter springform pan. Let rise until puffed and they fill the pan.
Preheat the oven to 400F. Bake for around 30 minutes or until nicely golden.