Why You’ll Love This Recipe
If you love the combination of fruit and citrus, this recipe is a must-try. The blueberries provide natural bursts of sweetness, while the lemon glaze adds a zesty finishing touch that brings everything to life. These biscuits are incredibly easy to make with simple ingredients and can be served for breakfast, brunch, or a sweet afternoon snack. They’re comforting, fresh, and packed with flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter (cold and cubed)
- Milk or buttermilk
- Fresh or frozen blueberries
- Powdered sugar
- Lemon juice
- Lemon zest
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently stir in the milk or buttermilk just until combined.
- Carefully fold in the blueberries, being cautious not to overmix.
- Drop large spoonfuls of the dough onto the prepared baking sheet, spacing them apart.
- Bake for 12–15 minutes or until the biscuits are golden brown on top.
- While the biscuits bake, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze.
- Let the biscuits cool slightly, then drizzle the lemon glaze generously over the top. Serve warm or at room temperature.
Servings and timing
This recipe makes about 8 biscuits.
Preparation time: 10 minutes
Baking time: 15 minutes
Cooling and glazing time: 5–10 minutes
Total time: Approximately 30–35 minutes
Variations
- Substitute blueberries with raspberries, blackberries, or chopped strawberries.
- Add a splash of vanilla extract or almond extract to the biscuit dough for extra depth of flavor.
- Mix a bit of cream cheese into the glaze for a creamy, tangy twist.
- Sprinkle coarse sugar on top before baking for a crunchy finish.
- Use orange juice and zest instead of lemon for a different citrus flavor.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat, warm in a 300°F (150°C) oven for about 5 minutes or microwave for 15–20 seconds. Add a fresh drizzle of glaze after reheating if desired.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries—just don’t thaw them first to avoid extra moisture in the dough.
Can I make the dough ahead of time?
It’s best to bake the biscuits right after mixing, but you can prepare the dry ingredients ahead of time and add the wet ingredients when ready to bake.
What kind of milk is best?
Whole milk or buttermilk will give the richest texture, but any milk will work, including plant-based options.
Can I make these biscuits gluten-free?
Yes, just use a gluten-free all-purpose flour blend that includes xanthan gum for structure.
How do I keep the blueberries from sinking?
Fold them in gently at the end, and use thick dough to help suspend the berries evenly.
Do I need to chill the dough?
No chilling is required, but using cold butter is important to keep the biscuits light and flaky.
What if I don’t have lemon zest?
You can skip it, but it adds extra brightness. A small amount of lemon extract can also help.
Can I double the glaze?
Absolutely! If you like a sweeter finish, make extra glaze to drizzle over or serve on the side.
Should I grease the baking sheet?
If you’re not using parchment paper, lightly grease the sheet with butter or cooking spray.
Can I freeze these biscuits?
Yes, you can freeze the baked and cooled biscuits. Wrap them tightly and freeze for up to 1 month. Thaw and reheat before glazing.
Conclusion
Blueberry Biscuits with Sweet Lemon Glaze are the perfect combination of fruity, buttery, and bright. Easy to make and absolutely delicious, they’re a refreshing take on a classic biscuit that’s sure to be a hit at your next breakfast or brunch. Whether served fresh from the oven or warmed up the next day, they’re always a crowd-pleaser.
PrintBlueberry Biscuits with Sweet Lemon Glaze
Blueberry Biscuits with Sweet Lemon Glaze are tender, buttery drop biscuits filled with juicy blueberries and topped with a bright, tangy lemon glaze. Perfect for breakfast, brunch, or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk or buttermilk
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in milk or buttermilk until just combined; do not overmix.
- Gently fold in blueberries.
- Drop large spoonfuls of dough onto the prepared baking sheet, spacing apart.
- Bake for 12–15 minutes or until tops are golden brown.
- Meanwhile, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze.
- Allow biscuits to cool slightly, then drizzle with lemon glaze.
- Serve warm or at room temperature.
Notes
- Use cold butter to keep biscuits fluffy and tender.
- Don’t thaw frozen blueberries to prevent excess moisture.
- Coarse sugar can be sprinkled on top before baking for added crunch.
- Double the glaze for extra sweetness if desired.
Nutrition
- Serving Size: 1 biscuit
- Calories: 240
- Sugar: 16g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
