Description
Tender, golden-brown biscuits filled with juicy blueberries and a hint of lemon zest, finished with an optional sweet glaze. Perfect for breakfast, brunch, or an indulgent afternoon treat.
Introduction
These Sweet Blueberry Biscuits combine flaky, buttery layers with pockets of juicy fruit. The result is a soft, tender interior with a golden, slightly crisp exterior. They’re quick to make—no yeast or long rising required—and versatile enough to serve warm with tea, as a dessert, or topped with whipped cream.
Why You’ll Love This Recipe
- Quick and easy, no yeast or waiting
- Flaky, tender texture thanks to cold butter and gentle mixing
- Fresh or frozen blueberries make every bite bursting with flavor
- Optional glaze adds a sweet finish without being overpowering
Ingredients
For the Biscuits
- 2 cups (250 g) all-purpose flour (spooned and leveled)
- ¼ cup (50 g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick / 115 g) unsalted butter, ice-cold & cubed
- ¾ cup (180 ml) cold buttermilk (or milk + 1 tsp vinegar)
- 1 cup fresh blueberries (or frozen, unthawed)
- 1 tsp lemon zest (optional)
For the Glaze (Optional)
- ½ cup (60 g) powdered sugar
- 1–2 tbsp milk or lemon juice
- ½ tsp vanilla extract
Substitutions
- Gluten-free: 1:1 GF flour blend
- Dairy-free: Swap butter for vegan butter & buttermilk for almond milk + vinegar
- No buttermilk: Mix ¾ cup milk + ¾ tsp vinegar (let sit 5 mins)
Step-by-Step Instructions
Step 1: Prep & Preheat
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 2: Cut in the Butter
Add cold cubed butter. Use a pastry cutter or your fingers to work it into pea-sized crumbs. Chill the bowl and tools beforehand for extra flakiness.
Step 3: Add Wet Ingredients
Pour in the cold buttermilk and lemon zest if using. Stir gently with a fork until just combined—the dough will be shaggy. Carefully fold in the blueberries to avoid crushing them.
Step 4: Shape & Cut the Biscuits
Turn the dough onto a floured surface. Pat into a 1-inch thick rectangle. Fold the dough over itself three times to create layers, then pat down again. Cut into 8 squares or use a round cutter.
Step 5: Bake to Perfection
Place biscuits 2 inches apart on the baking sheet. Bake for 12–15 minutes until golden brown. Cool for 5 minutes before glazing.
Tips for Best Results
- Freeze butter for 10 minutes before use for ultra-flaky layers.
- Press straight down with the cutter; do not twist to avoid inhibiting rise.
- Brush tops with buttermilk before baking for extra browning.
Creative Variations
- Lemon Blueberry: Add 2 tbsp lemon juice to the glaze for tang.
- Cinnamon Sugar: Roll dough in cinnamon-sugar before baking.
- Cream Cheese Swirl: Layer softened cream cheese into the folded dough for a rich surprise.
Serving Suggestions
- Breakfast: Split and serve with honey butter.
- Dessert: Top with whipped cream and extra berries.
- Brunch: Serve with clotted cream and jam.
Nutrition Highlights (Approx. per biscuit)
- Calories: 220 kcal
- Protein: 3 g
- Carbohydrates: 28 g
- Fat: 11 g
- Fiber: 2 g
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes, toss them in flour to prevent bleeding.
Q: Can I make these ahead of time?
A: Assemble the dough, cover, and refrigerate for up to 24 hours before baking.
Q: Can I freeze the dough?
A: Yes, freeze unbaked biscuits for up to 2 months. Bake directly from frozen, adding 2–3 extra minutes.
Conclusion
These Sweet Blueberry Biscuits are a foolproof way to impress family and friends. With buttery layers, juicy blueberries, and an optional sweet glaze, they’re perfect for any occasion. Bake, savor, and repeat!