Introduction

These delicious blueberry biscuits are tender, fluffy, and bursting with fresh blueberries. Finished with a tangy lemon glaze, they make a perfect treat for breakfast or afternoon tea. Simple to prepare, they bring a touch of summer to your kitchen any time of year.

Blueberry Biscuits with Lemon Glaze Recipe - Recipe Image

Ingredients

2 cups all-purpose flour (for dry ingredients)
2 tablespoons all-purpose flour (to toss the fresh blueberries)
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon lemon zest
1 cup buttermilk (very cold)
½ cup unsalted butter (melted and cooled to room temperature)
1½ cups fresh blueberries
1½ cups powdered sugar (sifted)
2 tablespoons milk
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 450°F. Line a large (14×20 inch) half sheet pan with parchment paper and set aside.
Step 2: In a large mixing bowl, whisk together 2 cups of the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
Step 3: In a small bowl, stir together the buttermilk and cooled melted butter until the butter starts to harden and form tiny clumps, ensuring even mixing into the biscuit dough.
Step 4: Add the buttermilk mixture to the dry ingredients and gently fold to combine until the flour is absorbed. The dough should be rough; avoid overmixing to keep biscuits tender.
Step 5: Toss the fresh blueberries gently with the remaining 2 tablespoons of flour to help distribute them evenly in the dough.
Step 6: Carefully fold the flour-coated blueberries into the biscuit dough without breaking them.
Step 7: Using a large cookie scoop (about 2½ inches wide or ½ cup), scoop level portions of dough and place them on the prepared baking sheet, leaving about 2 inches between each biscuit.
Step 8: Gently flatten the tops and shape the sides of the biscuits to a uniform thickness of about 3 inches wide and ¾–1 inch thick. Use a little flour on your fingertips if the dough sticks.
Step 9: Bake for 16–18 minutes or until golden brown and blueberries start to burst. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack placed over parchment paper to cool completely before glazing.
Step 10: To make the glaze, whisk together powdered sugar, milk, lemon juice, and vanilla extract until smooth. Adjust consistency by adding more lemon juice to thin or powdered sugar to thicken.
Step 11: Drizzle the glaze over the cooled biscuits in a back and forth motion. Allow glaze to set for 10–15 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
Use frozen blueberries if fresh are unavailable—toss frozen berries in flour while still frozen to prevent color bleed.
Substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar as a quick alternative.
Make mini biscuits by using a smaller scoop and reduce baking time by a few minutes.

Storage

Store biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed biscuits in a sealed bag for up to 1 month. Thaw at room temperature and reheat in a warm oven. Add glaze just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Toss them in flour while still frozen to prevent the berries from bleeding into the dough and making it too wet.

How can I make the biscuits fluffier?

Be careful not to overmix the dough and ensure your baking powder and baking soda are fresh for proper rise. Using cold buttermilk and butter also helps create tender, airy biscuits.

Blueberry Biscuits with Lemon Glaze Recipe

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4.7 from 57 reviews

Delight in these tender and fluffy Blueberry Biscuits featuring fresh blueberries bursting with flavor and a zesty lemon glaze drizzle. Perfect for a breakfast treat or afternoon snack, these biscuits combine the richness of buttermilk and butter with hints of lemon zest for a refreshing and indulgent pastry experience.

Author: Dana
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 8 biscuits 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 tablespoons all-purpose flour (to toss blueberries)
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon lemon zest

Wet Ingredients

1 cup buttermilk (very cold)
½ cup unsalted butter (melted and cooled to room temperature)

Fruit

1 ½ cups fresh blueberries

Glaze

1 ½ cups powdered sugar (sifted)
2 tablespoons milk
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract

Instructions

Preheat Oven: Preheat the oven to 450°F. Line a large (14×20 inch) half sheet pan with parchment paper and set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
Combine Buttermilk and Butter: In a small bowl, stir the buttermilk and cooled melted butter together until the butter begins to thicken into tiny clumps within the buttermilk, ensuring even mixing into the dough for light texture.
Form Dough: Add the buttermilk and butter mixture to the dry ingredients bowl. Gently fold the ingredients together until just combined and the dry ingredients are absorbed, forming a rough biscuit dough. Avoid overmixing to prevent tough biscuits.
Prepare Blueberries: Toss the fresh blueberries with 2 tablespoons of flour in a small bowl carefully to coat, helping to distribute blueberries evenly without sinking during baking.
Fold Blueberries Into Dough: Gently fold the flour-coated blueberries into the biscuit dough, careful not to break the berries apart.
Scoop the Biscuits: Using a large cookie scoop (~2 ½ inch or ½ cup), gently scoop level amounts of dough onto the prepared baking sheet, leaving roughly 2 inches of space between each biscuit.
Shape Biscuits: Flatten the domed dough slightly with fingertips floured lightly to prevent sticking, shaping each biscuit to about 3 inches wide and ¾-1 inch thick to ensure even baking.
Bake Biscuits: Bake for 16-18 minutes until golden brown and blueberries begin to burst. Cool on the baking sheet for 5 minutes, then transfer to a wire rack over parchment paper to cool completely before glazing.
Make Glaze: Whisk together sifted powdered sugar, milk, fresh lemon juice, and vanilla extract until smooth. Adjust consistency with additional lemon juice or powdered sugar as needed for a thin, honey-like glaze.
Glaze and Serve: Drizzle glaze over cooled biscuits with a spoon in a back-and-forth motion, avoiding excess to showcase fresh blueberries. Allow glaze to set for 10-15 minutes before serving.

Notes

Do not overmix biscuit dough to maintain a fluffy texture.
Flouring the blueberries prevents them from sinking to the bottom of the biscuits.
The glaze can be adjusted for thickness by adding more lemon juice or powdered sugar.
Use very cold buttermilk for best biscuit rise and texture.
Ensure melted butter is cooled before mixing with buttermilk to create clumps for evenly dispersed fat in the dough.

Keywords: blueberry biscuits, lemon glaze, buttermilk biscuits, breakfast biscuits, fresh blueberries, lemon zest, easy biscuit recipe