I absolutely love this Blueberry Biscuits with Lemon Glaze Recipe because it combines the tender, flaky texture of homemade biscuits with bursts of juicy blueberries and a bright, tangy lemon glaze. It’s the kind of treat that feels both comforting and a little indulgent, perfect for a weekend brunch or an afternoon coffee break. When I first tried this recipe, I was blown away by how simple ingredients could come together in such a delicious way.
You’ll find that these blueberry biscuits work wonderfully fresh out of the oven, especially when topped with that zesty lemon glaze that balances the sweetness perfectly. Whether you’re serving friends or just treating yourself, this recipe is worth trying because it hits all the right notes — fluffy, sweet, tangy, and effortlessly impressive.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything on hand—no fancy or hard-to-find items here.
- Perfect Balance: The blueberry biscuits deliver a mix of sweet and tart that feels fresh, thanks to the lemon glaze.
- Quick to Make: From mixing to baking, you’ll have fresh biscuits ready in about 30 minutes.
- Impressively Versatile: Great for breakfast, brunch, or even dessert—your family will go crazy for them!
Ingredients You’ll Need
The ingredients in this Blueberry Biscuits with Lemon Glaze Recipe are straightforward but thoughtfully chosen for flavor and texture. Making sure your butter and milk are cold really makes a difference in achieving those fluffy, flaky biscuits.
- All-purpose flour: Opt for good quality flour for the best biscuit texture and structure.
- Baking powder: Fresh baking powder ensures your biscuits rise beautifully.
- Sugar: Just enough sweetness to complement the berries without overpowering.
- Salt: Brings out all the flavors in the biscuit dough.
- Cold milk: Keep it chilled to help the dough remain cool and tender.
- Cold or frozen butter: Using grated or small pieces layered in the dough helps create that perfect flakiness.
- Fresh or dried blueberries: Fresh is best if you can get it, but dried works well too—just be gentle folding them in.
- Powdered sugar: For the smooth, sweet base of the lemon glaze.
- Water: To thin the glaze to the perfect drizzle consistency.
- Vanilla extract: Adds warmth and depth to the glaze.
- Lemon juice: The star of the glaze, bright and tangy, cuts through the sweetness beautifully.
Variations
I love to experiment with this Blueberry Biscuits with Lemon Glaze Recipe, tweaking the flavors depending on the season and who I’m serving. Feel free to tailor it so it’s just right for you.
- Substitute Berries: Sometimes I swap blueberries for raspberries or blackberries for a different but just as delicious flavor profile.
- Dairy-Free Version: Using almond or oat milk and a dairy-free butter substitute lets everyone enjoy these biscuits without missing a beat.
- Gluten-Free Twist: Try a gluten-free flour blend—just mind the texture may be slightly different but still tasty!
- Extra Zest: Adding lemon zest to the dough enhances the citrus kick for lemon lovers like me.
How to Make Blueberry Biscuits with Lemon Glaze Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper—trust me, this makes cleanup easy and keeps the biscuits from sticking. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined. This dry mixture is the foundation for light and fluffy biscuits, so getting it well mixed is key.
Step 2: Incorporate the Cold Butter
Now, here’s a trick I discovered: grating the cold or even frozen butter into small pieces helps you distribute it evenly without warming it up too much. Use a pastry cutter or your fingertips to rub the butter into the dry ingredients until the mixture looks like coarse crumbs with pea-sized bits. Keeping the butter cold creates those flaky layers everyone loves in a biscuit.
Step 3: Gently Fold in the Blueberries
Next, carefully fold in your blueberries. Whether fresh or dried, treating them gently prevents crushing and turning your dough purple—unless that’s your style! This step adds lovely bursts of sweetness throughout your biscuits.
Step 4: Add Cold Milk and Form the Dough
Pour in the cold milk slowly and stir gently until the dough just starts to come together. This is where patience pays off—you want to avoid overmixing, or you’ll lose that fluffy texture. It should be a little shaggy but cohesive enough to handle.
Step 5: Shape and Bake Your Biscuits
Turn your dough out onto a lightly floured surface and pat it gently into a 1-inch thick circle or rectangle. Use a round cutter or glass rim to cut out biscuits, then place them on your baking sheet with a little space in between. Bake for 12-15 minutes until the biscuits are golden brown on top—your kitchen will start to smell amazing.
Step 6: Whip Up the Lemon Glaze
While the biscuits are baking, whisk together powdered sugar, water, vanilla, and fresh lemon juice until smooth. The glaze is quick to make but adds a game-changing zing that makes these biscuits unforgettable.
Step 7: Glaze and Enjoy!
Once your biscuits have cooled just a bit, drizzle the lemon glaze generously over the warm biscuits. I love how the glaze seeps into those nooks and crannies, adding sweetness with a pop of citrus brightness. Serve fresh and watch everyone fall in love.
Pro Tips for Making Blueberry Biscuits with Lemon Glaze Recipe
- Keep Ingredients Cold: Cold butter and milk are your secret weapons to flaky biscuits, so avoid warming the dough with your hands.
- Be Gentle with Blueberries: Fold them in delicately to prevent them from bursting and coloring the dough too much.
- Don’t Overmix the Dough: Stir just until combined to keep biscuits tender and fluffy.
- Glaze Timing: Apply the lemon glaze right after baking while biscuits are still warm for that perfect melty finish.
How to Serve Blueberry Biscuits with Lemon Glaze Recipe
Garnishes
I usually sprinkle a little extra powdered sugar or even some finely grated lemon zest over the glazed biscuits for that extra pop of pretty and flavor. Sometimes fresh mint leaves add a fresh herbal note that really elevates the presentation without much fuss.
Side Dishes
These blueberry biscuits with lemon glaze pair wonderfully with crispy bacon, scrambled eggs, or a simple fruit salad for a well-rounded breakfast or brunch. I sometimes serve them alongside a cup of freshly brewed coffee or a pot of hot tea for the ultimate feel-good combo.
Creative Ways to Present
For special occasions, I like to arrange the biscuits on a cake stand and drizzle the lemon glaze tableside for a bit of showmanship. You can also stuff the biscuits with a smear of cream cheese before glazing for a delightful surprise inside. It’s a simple trick that always gets compliments!
Make Ahead and Storage
Storing Leftovers
I store any leftover blueberry biscuits in an airtight container at room temperature and they’re still tasty for up to two days. If you want to keep their freshness a bit longer, refrigeration works—but I suggest warming them before serving.
Freezing
Freezing these biscuits works well if you make extras. I flash-freeze them on a baking sheet, then transfer to a sealed bag. When you’re ready, just thaw and warm in the oven—it’s a great way to have a quick homemade treat anytime.
Reheating
To reheat, I wrap the biscuits in foil and warm them in a 350°F oven for about 10 minutes. This method keeps them moist and fluffy without drying out. Adding a fresh drizzle of lemon glaze after reheating revives the flavor beautifully.
FAQs
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Can I use frozen blueberries in the Blueberry Biscuits with Lemon Glaze Recipe?
Absolutely! Frozen blueberries work well; just fold them in gently while still frozen to prevent the dough from becoming too wet or turning purple. This helps keep the biscuits fluffy and maintains the dough texture.
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How do I make the lemon glaze without lemon juice?
If you don’t have fresh lemon juice, you can use bottled lemon juice or substitute with a small amount of orange juice for a slightly different but still delicious glaze flavor.
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Can I make these biscuits dairy-free?
Yes! Just swap the milk for a plant-based alternative like almond or oat milk and use a dairy-free butter substitute. The texture might be a touch different but still wonderfully tasty.
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How do I know when the biscuits are done baking?
Look for golden-brown tops and firm edges. The biscuits should spring back lightly when pressed. This usually takes about 12-15 minutes but ovens vary, so keep an eye on the color.
Final Thoughts
This Blueberry Biscuits with Lemon Glaze Recipe has become one of my go-to comfort recipes that never fails to impress. It’s approachable enough to whip up any day but special enough to share at brunch with friends or family. Once you try it, I’m confident you’ll make it a staple too. So go ahead—grab those blueberries and get baking. You’re going to love every bite.
Print
Blueberry Biscuits with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Biscuits are tender, flaky, and bursting with fresh blueberries, topped with a sweet vanilla lemon glaze for a perfect breakfast treat or snack. Easy to prepare with common ingredients, they bake to golden perfection with a delicate crumb and subtle sweetness.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 4 teaspoons Baking powder
- 1/3 cup Sugar
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Cold milk
- 5 tablespoons Cold or frozen butter, grated or cut into small pieces
Blueberries
- 3 ounces Fresh or dried blueberries, gently folded into the dough
Glaze Ingredients
- 1 cup Powdered sugar
- 1/8 cup Water
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Lemon juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until fully combined for an even distribution of rising agent and flavor.
- Add Butter: Grate or cut the cold or frozen butter into small pieces. Add it to the dry ingredients and use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs, which is essential for creating flaky layers.
- Fold in Blueberries: Gently fold the blueberries into the mixture, taking care not to crush them, to ensure bursts of fruity flavor throughout the biscuits.
- Add Milk and Form Dough: Pour in the cold milk and gently stir until the dough just comes together. Avoid overmixing as this can lead to dense biscuits instead of light and fluffy ones.
- Shape Biscuits: Turn the dough onto a lightly floured surface and pat it out to about 1-inch thickness. Cut out biscuits using a round cutter or the rim of a glass for uniform shapes.
- Bake Biscuits: Place the cut biscuits on the prepared baking sheet with space between them. Bake in the preheated oven for 12-15 minutes or until the tops are golden-brown and cooked through.
- Prepare Glaze: While the biscuits are baking, whisk together the powdered sugar, water, vanilla extract, and lemon juice in a small bowl until smooth and well combined to create a sweet, tangy glaze.
- Finish and Serve: Let the biscuits cool slightly after baking. Drizzle the glaze generously over the warm biscuits, allowing it to soak in slightly, then serve fresh for the best taste and texture.
Notes
- Use cold or frozen butter to achieve the best flaky biscuit texture.
- Be gentle when folding in blueberries to avoid coloring the dough too much.
- Do not overmix the dough to keep biscuits light and fluffy.
- Serve biscuits warm for optimal flavor and texture.
- Fresh blueberries provide a juicier taste, but dried blueberries can be used as a substitute.
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
