Prepare the filling by cooking blueberries, sugar, cornstarch, lemon zest, lemon juice, and almond extract over medium heat until thickened.

In a large bowl, combine sugar and lemon zest, add warm milk and yeast, then incorporate eggs, melted butter, and bread flour to form a sticky dough.

Knead the dough on a floured surface until elastic and tacky, then let it rise in a greased bowl until doubled in size.

Once risen, punch down the dough, roll it out, spread the blueberry filling, roll tightly, and slice into 12 pieces.

Let the shaped rolls rise in a warm spot until puffy, then preheat oven to 350°F and bake for 20-25 minutes until golden.

Prepare frosting while baking, then spread over warm rolls after baking.