In the bowl of your stand mixer add the flour, sugar, salt, and yeast, stir to combine.

In a microwave-safe bowl combine the water, milk, and 2 Tbs coconut oil, (I used vegetable oil) heat for 1 minute over high power.

Using the dough hook, gradually add the liquid mixture to the flour mixture, add the egg and knead over medium/low speed for 4-5 minutes; the dough will be sticky.

Place the dough on a clean surface and cover with plastic wrap, let sit 10 minutes.

In a saucepan over medium heat cook the blueberries, corn starch, 1 tsp of sugar, lemon zest, and lemon juice for 5-6 minutes, until darkened and soft.

Remove from the heat and let cool.

Preheat your oven to 200º F and prepare a rectangular baking dish with cooking spray.

Roll the dough out into a large rectangle (a little extra flour will keep it from sticking to your counter).

Stir the 1/3 c sugar into the cooled Lemon-Berry mixture.

Spread 2 Tbs of coconut oil (I used butter) over the dough and top with the Lemon-Berry mixture.

Starting with the long side roll the dough towards you and pinch the seam to seal.

Slice the log in half and then slice each half into six equal pieces.

Place the rolls into the baking pan, cover with foil, turn the oven off and place the rolls inside to rise for 45 minutes - 1 hour.

After the rolls have risen, remove from the oven and set the foil aside.

Preheat your oven to 350º F and bake for 25 minutes, until golden on top.

Remove the rolls from the oven, let cool 5-10 minutes.

In a bowl stir together the powdered sugar and lemon juice to form the lemon glaze. 

Glaze the pan of rolls and top with any extra zest if you desire. Serve.