Blueberry Lemon Biscuits with Lemon Glaze Recipe

There’s something truly magical about the combination of fresh blueberries and bright lemon in these Blueberry Lemon Biscuits with Lemon Glaze Recipe. Every bite bursts with juicy berry goodness, while the zingy lemon zest and glaze bring a fresh pop of flavor that keeps you coming back for more. These biscuits are perfect whether you’re starting your morning with a sunny brunch or craving a sweet afternoon treat.

I’ve found these biscuits work wonders when you want something a little special but don’t want to fuss too much in the kitchen. Plus, they’re quick to whip up and don’t require fancy equipment. If you’re anything like me, you’ll love how the lemon glaze adds just the right amount of sweetness without overwhelming the delicate blueberry flavors.

this …

Ingredients & Why They Work

The ingredients for this Blueberry Lemon Biscuits with Lemon Glaze Recipe come together beautifully to provide both taste and texture. I always recommend using fresh lemon zest and cold buttermilk for the brightest flavor and flakiest biscuits.

• All-purpose flour: Provides structure and the right crumb when combined with leaveners.
• Granulated sugar: Adds gentle sweetness without overwhelming the berries.
• Baking powder & baking soda: Work together to give a light rise and tender crumb; baking soda reacts with buttermilk for lift.
• Kosher salt: Enhances all the flavors, balancing sweetness and brightness.
• Lemon zest: Packs in fresh citrus aroma and flavor—don’t skip this!
• Cold buttermilk: Tenderizes the dough and reacts with leaveners for fluffy biscuits.
• Unsalted butter: Melted and cooled for richness and moist texture.
• Pure vanilla extract: Rounds out flavors with warm, sweet notes.
• Fresh or frozen blueberries: The star of the show, bursting with natural sweetness and color.
• Turbinado sugar: Sprinkled on top to add a subtle crunch and sparkle.
• Confectioner’s sugar, lemon juice, lemon zest: Make the luscious glaze that ties the whole biscuit together beautifully.

Tweak to Your Taste

I love making this Blueberry Lemon Biscuits with Lemon Glaze Recipe my own by switching up fruit or playing with add-ins. Don’t hesitate to customize it — that’s what makes baking so fun and personal!

• Variation: Once, I swapped blueberries for raspberries and added a splash of almond extract—delicious twist your friends will adore.
• Dairy-Free Version: Try using coconut milk and a dairy-free butter substitute; the biscuits stay tender and flavorful.
• Seasonal Swaps: In winter, dried cranberries and orange zest work well as a lovely alternative.
• Extra Zest: If you love lemon, sprinkle a bit more zest in the glaze for an extra citrus punch.

Step-by-Step: How I Make Blueberry Lemon Biscuits with Lemon Glaze Recipe

Step 1: Prep Your Oven and Mixing Bowls

Start by preheating your oven to a toasty 475°F. Line a baking sheet with parchment paper or a Silpat mat to keep your biscuits from sticking and give them an even crisp bottom. While that warms, whisk together your dry ingredients: flour, sugar, leaveners, salt, and lemon zest. I love that fresh lemon scent filling the kitchen right now—it gets me excited for what’s coming!

Step 2: Mix the Wet Ingredients Just Right

In a separate bowl, mix the cold buttermilk with the melted (but not hot!) butter, stirring gently until you see small clumps form. Don’t stress if it looks lumpy—that’s exactly what you want. Then, stir in the vanilla. This combo is what makes the biscuits soft and tender.

Step 3: Combine Wet and Dry Ingredients Carefully

Pour the wet mixture into your dry ingredients and use a rubber spatula to gently fold everything together. The batter should just come together and pull away from the bowl; overmixing will make the biscuits tough, so fold gently and stop as soon as it’s combined. Now, fold in the blueberries with a light touch so they don’t burst too much—unless you want that lovely blueberry marbling!

Step 4: Scoop and Bake Your Biscuits

Drop roughly 3 tablespoons of batter per biscuit onto your prepared baking sheet, spacing them about 2 inches apart to give them room to puff up. I like sprinkling turbinado sugar on top for little crystals that add a perfect crunch and sparkle as they bake. Slide the tray into the center rack and bake for 10 to 14 minutes until the tops are a gorgeous golden brown.

Step 5: Cool and Glaze

Once baked, let the biscuits cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Meanwhile, whisk together confectioner’s sugar, lemon juice, and lemon zest until silky smooth. Drizzle this lemon glaze over the biscuits just before serving — I promise, that tangy sweetness is what turns these from delicious to unforgettable.

How to Serve Blueberry Lemon Biscuits with Lemon Glaze Recipe

Garnishes

I often add a few fresh blueberries and a sprig of mint on top for a pop of color and freshness. Sometimes, a thin slice of lemon zested over the glaze takes it up a notch and really wows guests. Simple, elegant, and totally doable.

Side Dishes

These biscuits are fantastic alongside scrambled eggs and crispy bacon for breakfast, or with a light fruit salad and some yogurt for brunch. I’ve also served them with a cup of Earl Grey tea — the lemon notes in the biscuits and tea pair irresistibly well.

Creative Ways to Present

For special occasions, I like arranging the biscuits on a pretty tiered dessert stand, drizzling extra lemon glaze right before serving, and dusting powdered sugar all around for that bakery touch. They make a stunning centerpiece and are sure to impress your friends and family.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits keep well in an airtight container at room temperature for up to two days. I always store them on a wire rack with a loose towel on top to keep their crunch without sweating.

Freezing

I’ve frozen these biscuits before, placing them in a single layer on a baking sheet, then transferring them to a zip-top freezer bag once solid. Freeze for up to three months. When I’m ready, I thaw them at room temperature, and they still taste fresh and delicious.

Reheating

To warm leftover or thawed biscuits, I pop them into a 350°F oven for about 8 minutes. This revives their flaky texture wonderfully without drying them out. I glaze them after reheating to keep that fresh, glossy finish.

FAQs

Final Thoughts

From my kitchen to yours, this Blueberry Lemon Biscuits with Lemon Glaze Recipe is one of those go-to treats that never fails to brighten up a morning or delight guests at brunch. It’s simple enough to make any day feel special and lends itself beautifully to your own twists and ideas. I can’t wait for you to try it—you’re going to love the fresh flavors, tender crumb, and that irresistible citrus glaze. Happy baking, friend!

Print