Activate the Yeast
In a small bowl, combine 1/2 cup warm milk with 1/4 cup granulated sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5-10 minutes until it becomes frothy.

Make the Dough
In a large mixing bowl, combine 3 cups of flour and 1/2 teaspoon salt. Add the softened butter, ricotta cheese, and the yeast mixture. Mix in 2 eggs and stir until the dough comes together. If the dough is too sticky, add a little more flour as needed.

Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Prepare the Filling
While the dough is rising, mix 1 cup of wild blueberries with 1/4 cup sugar and 1 tablespoon lemon zest in a small bowl. Set aside.

Roll Out the Dough
Once the dough has risen, punch it down to release any air. Roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

Add the Filling
Spread the blueberry mixture evenly over the rolled dough, leaving a small border around the edges.

Shape the Buns
Starting from one edge, carefully roll the dough into a log. Slice the log into 8-10 equal pieces and arrange them in a greased 9×13-inch baking dish.

Second Rise
Cover the buns with a towel and let them rise again for 30-45 minutes, or until they’ve puffed up.

Bake
Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

Make the Glaze (optional)
While the buns are baking, whisk together the powdered sugar, milk, and vanilla extract to make a simple glaze.

Glaze and Serve
Once the buns are baked and slightly cooled, drizzle the glaze over the top. Serve warm and enjoy!