Blueberry Biscuits with Lemon Glaze – Sweet, Fluffy, and Bright as Sunshine
There’s something so heartwarming about a warm biscuit fresh from the oven—especially when it’s bursting with sweet blueberries and topped with a zesty lemon glaze. These Blueberry Biscuits with Lemon Glaze combine the comforting, buttery goodness of Southern-style biscuits with the bright, fruity cheer of a summer morning. They’re the perfect treat to serve with coffee, a weekend brunch, or a cozy afternoon pick-me-up.
These biscuits strike a beautiful balance—soft and tender on the inside, golden on top, and drizzled with a simple lemon glaze that adds the perfect sparkle of sweetness. Whether you’re a lifelong baker or just stepping into your kitchen apron for the first time, this recipe will make your home smell like sunshine and sugar.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup buttermilk (plus 1 tablespoon if needed)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the oven. Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter.
- Mix the dry ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. This forms the fluffy foundation for your biscuits.
- Cut in the butter. Add cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, blend until the mixture looks like coarse crumbs with a few pea-sized butter pieces remaining—these create those dreamy, flaky layers.
- Add the flavor. Stir in the lemon zest and vanilla extract. Then gently fold in the blueberries. Coat the berries lightly with flour to prevent them from sinking during baking.
- Pour in the buttermilk. Make a well in the center and pour in the buttermilk. Use a wooden spoon to mix just until the dough comes together. Avoid overmixing—this keeps your biscuits tender.
- Shape the dough. Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough over itself twice to create layers, then cut out biscuits using a round cutter.
- Bake to golden perfection. Arrange the biscuits on the prepared baking sheet, about an inch apart. Bake for 15–18 minutes, until golden brown on top and puffed up beautifully.
- Make the lemon glaze. While biscuits cool slightly, whisk together powdered sugar, lemon juice, and zest until smooth. Adjust the consistency by adding more sugar for thickness or lemon juice for tang.
- Glaze and enjoy. Drizzle the glaze generously over warm biscuits. Let it set slightly before serving—or dive right in while they’re still warm and fragrant.
Tips & Tricks:
- Keep your butter and buttermilk cold—that’s the secret to fluffy, layered biscuits.
- Don’t overwork the dough; handle it just enough to bring it together.
- For extra flavor, brush the tops of biscuits with a little melted butter before baking.
- If you’re using frozen blueberries, add them straight from the freezer to prevent discoloration.
Variations:
- Cranberry Orange Biscuits: Swap blueberries for cranberries and use orange zest instead of lemon.
- Lemon Raspberry Biscuits: Replace blueberries with fresh raspberries for a tart twist.
- Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend—make sure it includes xanthan gum.
- Extra Sweet Treat: Sprinkle coarse sugar on top before baking for a delightful crunch.
Blueberry Biscuits with Lemon Glaze
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until mixture forms coarse crumbs.
- Stir in lemon zest, vanilla, and blueberries.
- Add buttermilk and mix until dough forms.
- Pat dough into a rectangle, fold twice, and cut into rounds.
- Bake for 15–18 minutes until golden brown.
- Whisk glaze ingredients and drizzle over warm biscuits.
Notes
Serving Suggestions:
Serve these biscuits warm with a pat of butter, a side of clotted cream, or even a scoop of vanilla ice cream for dessert. They pair beautifully with hot tea, iced coffee, or a tall glass of lemonade on a summer afternoon.
For a brunch spread, serve them alongside scrambled eggs, crispy bacon, or fresh fruit salad—they balance sweet and savory effortlessly.
Storage Information:
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15 seconds.
They also freeze beautifully—just skip the glaze, wrap tightly, and freeze for up to 2 months. Reheat and glaze before serving.
FAQ:
Can I make the dough ahead of time?
Yes! Prepare the dough, cut out the biscuits, then refrigerate overnight. Bake fresh in the morning for warm, ready-to-serve biscuits.
Can I use non-dairy milk?
Absolutely. Swap buttermilk for a plant-based milk plus 1 teaspoon of vinegar or lemon juice for that tangy lift.
What if I don’t have a biscuit cutter?
Use a glass, jar lid, or simply cut squares with a knife—these biscuits are forgiving and still beautiful.
History / Fun Facts:
The American biscuit has humble origins as a quick bread developed by Southern cooks who needed a light, fluffy bread without yeast. Over the years, bakers began experimenting—adding fruit, sugar, and glazes for special occasions. Blueberry biscuits became a farmhouse favorite in the 20th century, especially when lemons became more widely available. Today, they remain a staple comfort food that bridges breakfast and dessert.
These Blueberry Biscuits with Lemon Glaze honor that tradition—with a modern, homey twist that makes them timelessly irresistible.
