Introduction

Blueberry Butter Swim Biscuits are a delightful, buttery treat bursting with fresh blueberries and topped with a tangy lemon glaze. Perfect for breakfast or a sweet snack, these biscuits are easy to make and sure to impress with their moist texture and bright flavors.

Blueberry Butter Swim Biscuits Recipe - Recipe Image

Ingredients

2½ cups all-purpose flour (spoon and leveled)
⅓ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
1¾ cups buttermilk (up to 2 cups)
1½ cups fresh blueberries
½ cup salted butter (melted; 1 stick)
1 cup powdered sugar
2 tablespoons lemon juice
½ teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 450°F.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Slowly pour in the buttermilk while stirring gently until a sticky dough forms. If the dough seems dry, add a little more buttermilk. Be careful not to overmix.
Step 4: Fold in the blueberries gently, distributing them evenly throughout the dough without crushing them.
Step 5: Pour the melted butter into the bottom of a 9×9-inch baking pan.
Step 6: Evenly spread the dough into the baking dish over the melted butter. Smooth the surface with a spatula, then cut the dough into 9 squares using a knife.
Step 7: Bake for 25-30 minutes, until the tops are golden brown.
Step 8: While the biscuits bake, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth. Stir in the vanilla extract. Adjust thickness by adding more lemon juice to thin or more powdered sugar to thicken.
Step 9: Once biscuits are done baking, allow them to cool slightly before drizzling the lemon glaze over the top. Serve warm.

Tips & Variations

Use frozen blueberries if fresh are unavailable, but do not thaw to prevent sogginess.
For extra flavor, add a teaspoon of lemon zest to the dough.
Swap buttermilk with a mixture of milk and a tablespoon of lemon juice as a substitute.
To make the glaze vegan, use powdered sugar mixed with lemon juice and almond milk instead of vanilla extract.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven until warm. The glaze may soften over time but will still add delicious flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. When ready, spread the dough in the pan and bake as directed. The biscuits are best enjoyed fresh but taste great reheated as well.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly from the freezer without thawing to prevent the dough from becoming too wet. Just fold them carefully into the dough and proceed with the recipe.

Blueberry Butter Swim Biscuits Recipe

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★★★★★

4.8 from 61 reviews

Delight in these tender Blueberry Butter Swim Biscuits featuring fresh blueberries baked in a buttery base, topped with a smooth lemon glaze. Perfect for breakfast or an afternoon treat, these biscuits combine fluffy, moist texture with a bright, citrusy finish.

Author: Lila
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 9 biscuits 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour (spoon and leveled)
⅓ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt

Wet Ingredients

1¾ cups buttermilk (up to 2 cups if needed)
½ cup salted butter, melted (1 stick)

Fresh Ingredients

1½ cups fresh blueberries

Glaze Ingredients

1 cup powdered sugar
2 tablespoons lemon juice
½ teaspoon vanilla extract

Instructions

Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot and ready when the dough is prepared.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined, which will ensure proper leavening and flavor distribution.
Form Dough: Gradually pour in the buttermilk while stirring gently just until a sticky dough forms. Be careful not to overmix to keep the biscuits tender. If the dough appears dry, add a bit more buttermilk as needed.
Add Blueberries: Gently fold the fresh blueberries into the dough, distributing them evenly without crushing to maintain their shape and burst of flavor.
Prepare Baking Pan: Pour the melted salted butter into the bottom of a 9×9-inch baking dish, creating a buttery base for the biscuits that will add richness and moisture.
Shape Biscuits: Spread the dough evenly over the melted butter in the baking dish, smoothing the surface using a spatula. Use a knife to cut the dough into 9 equal squares to portion the biscuits before baking.
Bake: Bake in the preheated oven for 25-30 minutes or until the biscuit tops are golden brown and a toothpick inserted comes out clean, signaling they are cooked through.
Prepare Lemon Glaze: While the biscuits bake, whisk together the powdered sugar and fresh lemon juice in a small bowl until the mixture is smooth. Add the vanilla extract to enhance flavor. Adjust thickness by adding more lemon juice to thin or more powdered sugar to thicken according to preference.
Finish and Serve: Once baked, allow the biscuits to cool slightly in the pan. Drizzle the prepared lemon glaze over the warm biscuits, then serve immediately to enjoy the tender texture and bright, buttery flavors.

Notes

Use fresh blueberries for the best texture; frozen berries may create excess moisture and alter baking time.
If buttermilk is not available, use milk with 1 tablespoon lemon juice or vinegar added as a substitute and let sit for 5 minutes.
Do not overmix the dough to avoid tough biscuits; stir only until combined.
For a dairy-free version, substitute the butter with a plant-based alternative and use a non-dairy milk for buttermilk substitute.
The glaze thickness can be adjusted based on preference to make a heavier coating or a lighter drizzle.

Keywords: blueberry biscuits, lemon glaze, blueberry butter swim biscuits, breakfast biscuits, sweet biscuits, baked blueberries, lemon powdered sugar glaze