Combine milk and butter in a microwave-safe measuring glass. Microwave the mixture for 1 minute. Then 10-second intervals until mixture reaches a temperature of 115° (46°C). Pour the yeast into the bowl of a stand mixer.

(See notes below if you do not have a stand mixer).

Pour the milk mixture over the yeast. Stir in 1 Tablespoon of white sugar. Let sit until yeast begins to bubble and appears cloudy and frothy. Add the remaining sugar to a medium bowl, along with the flour and salt. Pour 1/3 of the dry mixture into the yeast mix and begin stirring with the dough hook attachment. Continue mixing and add in the egg. Add in the remaining dry ingredients.

**Dough will be slightly sticky but will begin to pull away from the bowl.

Continue mixing for 5 minutes. Remove dough from the stand mixer and place in a well-greased bowl. Cover the bowl with a towel and place in a warm-dry location until the dough doubles in size. (30 minutes)

***If you have a proofing button on your oven this works great!

Punch down the dough and roll out on a lightly floured surface. Roll the dough into a 24"x 12" rectangle 1/4" thick.

Using a spoon spread the lemon curd over the top of the dough. Sprinkle the blueberries over the lemon curd. Begin rolling the dough forward from the longest end making sure the roll is tight as you go. Pinch the ends to seal. Cut the roll of dough into 12 even pieces using a sharp knife or dental floss. Place the rolls into a greased 9x13 pan. Cover the pan and place in a warm dry location until the rolls have doubled in size (1-2 hours) Preheat oven to 375, Bake the rolls for 20-25 minutes or until they are golden brown.

Allow to cool before frosting.

Combine frosting ingredients in a large mixing bowl. Beat or whisk together until smooth. Spoon over sweet rolls and spread evenly. Serve.

**Can be stored in an air-tight container for up to 5 days.