Place blueberries and cornstarch into a medium pot. Toss together to coat. Add remaining ingredients and place over medium-high heat.

Once the mixture starts to bubble, reduce to a simmer and continue to cook, stirring occasionally, for 20–25 minutes, until mixture is thickened and has a jam-like consistency. Set aside to cool.

Add yeast, one tablespoon sugar, and warm water to the bowl of a mixer. Let stand for five to 10 minutes to activate the yeast.

Add remaining ingredients, including the rest of the sugar, and mix to form a cohesive dough. Continue to knead for about 10 minutes, until smooth and elastic. Set aside to rise for about two hours, until doubled in bulk.

Grease two 9×13-inch (23×33-centimeter) pans; set aside.

Roll out half the dough to a large rectangular shape. Spread half the filling over the surface, creating a thin layer.

Roll up the dough into a log, then cut into 12 even slices. Place cut-side up into one of the prepared baking pans. Repeat with remaining dough and filling. Allow buns to rise for an additional 30 minutes.

Fifteen minutes before the end of the rising time, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake buns for 30–35 minutes,

until golden brown.

Stir all ingredients together in a small bowl to form a thick glaze. If needed, add a few drops of water or a little bit of confectioners’ sugar to get the right consistency.

Just before serving, drizzle lemon glaze over the buns. For best results, serve warm!