🫐 Blueberry Butter Swim Biscuits with Lemon Glaze
Soft, buttery biscuits packed with juicy blueberries and baked in a pool of melted butter until the edges turn golden and crisp. A sweet-tart lemon glaze finishes them off perfectly. Great for breakfast, brunch, or dessert.
Makes: 9 biscuits
Prep Time: 10 minutes
Bake Time: 20–25 minutes
🧈 Ingredients
For the Blueberry Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup fresh or frozen blueberries
For the Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon milk, if needed to thin
🍋 Instructions
- Preheat the oven to 450°F (230°C).
- Pour the melted butter into an 8×8-inch baking dish, spreading it across the bottom.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Pour in the buttermilk and gently stir until a thick, slightly sticky dough forms. Avoid overmixing.
- Gently fold in the blueberries, taking care not to crush them.
- Spoon the dough into the baking dish directly over the melted butter. Spread it evenly to the edges. Some butter will rise around the sides and over portions of the dough.
- Bake for 20–25 minutes, or until the top is golden brown and the center is baked through.
- While the biscuits cool slightly, whisk together the powdered sugar, lemon juice, and lemon zest. Add milk a little at a time if you prefer a thinner glaze.
- Cut the warm biscuits into 9 squares and generously drizzle the lemon glaze over the top.
✨ Serving Tip
Serve them slightly warm while the centers are tender and the glaze is still soft. Add fresh blueberries and a little extra lemon zest on top for presentation. For a dessert version, serve a warm biscuit with a scoop of vanilla ice cream.
