Name: 3 Secrets to Perfect Lemon Blueberry Butter Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ½ cup granulated sugar; 1 tablespoon fresh lemon zest; 1 ¾ cups buttermilk; ½ cup unsalted butter, melted; 1 ½ cups fresh or frozen blueberries; For the Lemon Glaze: 1 cup powdered sugar; 2 tablespoons fresh lemon juice; ½ teaspoon lemon zest

Jump to Recipe

Oh my goodness, let me tell you about the morning I first made these Lemon Blueberry Butter Biscuits – it was one of those lazy Sundays when I wanted something special but didn’t feel like fussing in the kitchen. That’s when this magical recipe was born! Imagine buttery, fluffy biscuits swimming in golden melted butter, bursting with juicy blueberries and bright lemon zest. The best part? They come together in about 10 minutes of hands-on time. Now these beauties are my go-to when friends pop over for brunch or when I need a little sunshine in breakfast form. That sweet-tart lemon glaze dripping over the warm biscuits? Absolute perfection.

Why You’ll Love These Lemon Blueberry Butter Biscuits

Trust me, these aren’t your average biscuits – they’re little pockets of joy that’ll make your taste buds dance! Here’s why they’ve become my signature brunch dish:

Effortless elegance: This easy summer biscuit recipe looks fancy but comes together faster than you can brew your morning coffee
Flavor fireworks: That perfect balance of sweet blueberries and zesty lemon makes every bite sing
Butter magic: The “swim” method creates the most tender, bakery-style breakfast biscuits you’ve ever tasted
Crowd-pleaser: Equally perfect for lazy Sunday mornings or impressing unexpected guests

Seriously, once you try these, you’ll understand why I make them at least twice a month!

Ingredients for Lemon Blueberry Butter Biscuits

Okay, let’s gather our cast of characters! These simple ingredients transform into something magical – I promise you’ll have most of them in your pantry already. Here’s what you’ll need for those perfect bakery-style breakfast biscuits:

2 ½ cups all-purpose flour – spooned and leveled, please! No packing it down
1 tablespoon baking powder – make sure it’s fresh for maximum lift
1 teaspoon salt – just enough to balance the sweetness
½ cup granulated sugar – yes, biscuits can be a little sweet!
1 tablespoon fresh lemon zest – about 1 large lemon’s worth (trust me, zest makes all the difference)
1 ¾ cups buttermilk – cold straight from the fridge
½ cup unsalted butter – melted and slightly cooled
1 ½ cups blueberries – fresh or frozen (no need to thaw if using frozen)

For that irresistible lemon glaze:

1 cup powdered sugar – sifted if it’s lumpy
2 tablespoons fresh lemon juice – none of that bottled stuff!
½ teaspoon lemon zest – for extra zing

A quick note about the blueberries – fresh ones give the prettiest pop of color, but frozen work beautifully too (and won’t bleed as much). Just toss them in flour first to prevent sinking!

How to Make Lemon Blueberry Butter Biscuits

Alright, let’s get baking! These lemon blueberry butter biscuits come together so easily – I’ll walk you through each step like I’m right there in the kitchen with you. Just follow along and you’ll have golden, buttery perfection in no time.

Preparing the Dough

First things first – preheat that oven to 450°F (230°C). Hot oven = perfect rise! Now grab your biggest mixing bowl and whisk together the flour, baking powder, salt, sugar, and that glorious lemon zest. The zest is where the magic starts – you’ll smell that bright citrus aroma immediately.

Pour in the cold buttermilk all at once and stir just until the dry ingredients disappear. Don’t overmix! A few lumps are totally fine – we want tender biscuits, not hockey pucks. Now gently fold in those beautiful blueberries with a rubber spatula. I like to pretend I’m tucking them into little floury beds – just enough to distribute them without crushing.

Baking the Biscuits

Here’s where the “butter swim” magic happens! Pour the melted butter into your 9×9 baking dish – it should coat the bottom completely. Then plop that gorgeous dough right on top and spread it evenly with your spatula. Don’t worry if some butter pools around the edges – that’s exactly what we want!

Pop it in the oven and set your timer for 20 minutes. When you peek in, you should see golden-brown tops and butter bubbling around the edges. Give them another 5 minutes if needed – they’re done when a toothpick comes out clean (well, maybe with some blueberry juice, but no wet batter).

Making the Lemon Glaze

While the biscuits bake, let’s whip up that dreamy lemon glaze. Simply whisk together the powdered sugar, lemon juice, and zest until smooth. You want it thick but pourable – if it’s too thick, add a teaspoon more juice; too thin, add a bit more sugar. Pro tip: zest your lemon before juicing it – so much easier!

When the biscuits come out of the oven, let them cool just slightly before drizzling that glaze all over. I like to use a fork or squeeze bottle for pretty zigzags. The warmth helps the glaze soak in just enough while keeping that perfect sugary crust on top.

Tips for Perfect Lemon Blueberry Butter Biscuits

After making these beauties dozens of times (okay, maybe hundreds), I’ve picked up some tricks that guarantee perfect results every time:

Fresh is best: While frozen blueberries work, fresh ones give those gorgeous purple bursts and don’t bleed as much – just toss them in a tablespoon of flour first!
Mix with care: Overworking the dough makes tough biscuits – stop stirring as soon as the flour disappears. Those lumps will melt away in the oven.
Serve warm: These taste best fresh from the oven when the butter’s still pooling and the glaze is glossy. Reheat leftovers gently for that just-baked magic.
Zest smart: Use a microplane to get the finest lemon zest – it distributes better and won’t leave chewy bits in your biscuits.

Follow these simple tips, and you’ll have bakery-worthy biscuits that’ll make everyone think you’re a pastry pro!

Variations for Lemon Blueberry Butter Biscuits

Oh, the possibilities! While I adore the classic lemon-blueberry combo, sometimes I like to mix things up. Try raspberries or blackberries instead of blueberries – they bring such a gorgeous jewel-toned pop! For a citrus twist, orange zest works beautifully in both the biscuits and glaze. Need dairy-free? Simply swap the buttermilk for almond milk with a squeeze of lemon (let it sit for 5 minutes to curdle) and use your favorite plant-based butter. The options are endless!

Serving Suggestions for Lemon Blueberry Butter Biscuits

Oh, let me tell you how I love serving these sunshine-packed biscuits! They’re perfect with a dollop of Greek yogurt and fresh berries for a lazy brunch. My absolute favorite? A steaming cup of Earl Grey tea – the bergamot plays so nicely with the lemon. For special occasions, I’ll add a scoop of vanilla bean ice cream and call it dessert. Trust me, they disappear fast no matter how you serve them!

Storing and Reheating Lemon Blueberry Butter Biscuits

Here’s my foolproof method for keeping these biscuits tasting fresh-as-baked! Let them cool completely before storing in an airtight container – they’ll stay perfect at room temperature for 2 days. For longer storage, freeze them (unglazed) for up to 3 months. When reheating, pop them in a 350°F oven for 5-7 minutes until warm. Pro tip: always add the glaze after reheating – that way it stays glossy and delicious!

Nutritional Information

Just so you know what you’re biting into – here’s the scoop on these lemon blueberry butter biscuits! Nutritional values are estimates and vary based on ingredients used, but here’s the general breakdown per biscuit:

Calories: 280
Sugar: 20g
Sodium: 350mg
Fat: 12g

Remember, these are meant to be an occasional treat – but oh, what a delicious treat they are! The fresh blueberries do add some antioxidants, so that counts for something, right?

Frequently Asked Questions

I get so many questions about these lemon blueberry butter biscuits – let me answer the ones that pop up most often!

Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work beautifully in this easy summer biscuit recipe. No need to thaw them first – just toss them in a tablespoon of flour before folding into the dough to prevent sinking. They might bleed a bit more color, but the flavor stays fantastic!

How do I prevent soggy biscuits?
The secret is in the bake time and temperature. Make sure your oven is fully preheated to 450°F before baking. And don’t skip that melted butter layer – it creates a crisp bottom while keeping the insides tender. If your biscuits seem wet, bake them an extra 2-3 minutes until golden.

Can I make these ahead for brunch?
You sure can! Prepare the dough (without glaze) up to a day ahead and refrigerate. When ready to bake, let it sit at room temp for 20 minutes before popping in the oven. The lemon glaze takes just minutes to whip up fresh!

Why are my blueberry buttermilk biscuits tough?
Overmixing is usually the culprit! Stir the dough just until combined – lumps are good. And handle those blueberries gently when folding them in. Tender biscuits need a light touch.

Can I skip the lemon glaze?
Of course! These sweet lemon glaze biscuits are delicious plain too. For a lighter option, dust with powdered sugar instead. But trust me – that tangy glaze takes them to bakery-style perfection!

Final Thoughts

There you have it – my foolproof recipe for Lemon Blueberry Butter Biscuits that never fails to delight! I can’t wait for you to experience that first buttery, citrusy bite. When you make them (and you totally should!), tag me on social media so I can see your beautiful creations. Happy baking, friends – may your biscuits always be fluffy and your blueberries plentiful!

3 Secrets to Perfect Lemon Blueberry Butter Biscuits