In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute. (There will still be large pieces of butter.) On a lightly floured surface, shape dough into a 6-inch square. Wrap in plastic wrap; refrigerate for 30 minutes.

On a lightly floured surface, roll dough into a 15x8-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough into thirds, like a letter. Rotate dough 90 degrees; roll into a 15x8-inch rectangle, and fold into thirds, like a letter. Repeat procedure once. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (See Note on page 78.)

Preheat oven to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper.

In a small bowl, stir together blueberries, sugar, and lemon zest until fragrant and well combined.

On a lightly floured surface, roll dough into a 20x10-inch rectangle. Brush dough with melted butter, leaving a ½-inch border on one long side; sprinkle butter with blueberry mixture. Starting with long side opposite border, roll up dough, jelly roll style; place seam side down. Using a serrated knife dipped in flour, gently slice into 24 rolls (about ¾ inch thick each); wipe and flour knife between cuts as needed. Place, cut side up, 2 inches apart on prepared pans, tucking loose ends under slices to secure.

Bake until lightly golden, 20 to 25 minutes. Let cool on pans on wire racks for at least 15 minutes before serving, or let cool to room temperature. Drizzle with Lemon Glaze. Garnish with lemon zest, if desired.