Blueberry Lemon Sticky Buns

Add the sugar to the warm milk and stir until dissolved. Stir in the yeast and 1/2 cup of the flour, then set the mixture aside briefly.

Melt the butter for the dough and let it cool slightly.

In a separate bowl, whisk the eggs, cream cheese, sour cream, oil, salt, and vanilla until smooth.

Whisk the milk-and-yeast mixture into the egg mixture, then whisk in the cooled melted butter.

For the bread-maker method, add the remaining flour, transfer the dough mixture to the bread maker, and run the dough setting.

For the stand-mixer method, transfer the mixture to the mixer bowl, add the flour, and knead with the dough hook, starting at medium-low speed and gradually increasing the speed.

Cover the stand-mixer dough with plastic wrap and let it rise in a warm place for about 2 hours, or until well risen.

For the filling, combine the lemon zest and white sugar in a bowl and rub them together with your hands until fragrant.

Whisk the flour into the lemon-sugar mixture.

Pour in the melted butter for the filling and rub the mixture together with your hands until crumbly.

Preheat the oven to 350 degrees F. Butter or grease two small baking pans or one large baking pan.

Roll the risen dough into a large, thin rectangle and brush it with a thin layer of melted butter.

Sprinkle the lemon crumb filling evenly over the buttered dough, then scatter blueberries over the filling.

Roll the dough into a log, pinch the edge to seal the seam, then slice the log into about 1-inch pieces.

Arrange the rolls in the prepared pan or pans, cover with a kitchen towel, and let them rise for about 20 minutes.

Whisk the egg with 1 tablespoon water and brush the egg wash over the risen buns.

Bake for 25-30 minutes, or until the buns are deep golden brown.

For the glaze, whisk together the powdered sugar, juice from half a lemon, optional lemon zest, melted butter, and milk until smooth.

Remove the buns from the oven and pour the glaze over them while they are still hot.

Serve the blueberry lemon sticky buns warm or at room temperature.