Bright lemon blueberry butter swim biscuits—tangy, moist, and golden. A melt-in-your-mouth treat perfect for breakfast, brunch, or snacking.
What makes this version different
These biscuits are incredibly easy to make, no rolling or cutting required—just mix, pour, and bake. The melted butter base gives them golden, crisp edges, while the inside stays fluffy and moist. The fresh blueberries burst with flavor, complemented by the light citrus notes of lemon zest and a tangy glaze. They’re perfect for entertaining, holiday mornings, or just a cozy weekend at home.
The ingredient lineup
- ½ cup (1 stick) unsalted butter
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon salt
- 1¾ cups buttermilk (may need up to 2 cups)
- 1½ cups fresh blueberries
- Zest of 1 lemon
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Directions
- Preheat oven to 450°F (232°C). Lightly grease a 9×9-inch glass or ceramic baking dish.
- Melt the butter and pour it into the prepared baking dish.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.
- Pour in the buttermilk and stir until a sticky dough forms. If the batter appears dry, add a bit more buttermilk.
- Gently fold in the blueberries.
- Transfer the dough into the baking dish, spreading it evenly over the melted butter. Some butter may rise over the top of the dough.
- Using a sharp knife, cut the dough into 9 squares to make serving easier after baking.
- Bake on the middle rack for 25–30 minutes, rotating the dish once during baking. The tops should be golden brown, and a toothpick inserted into the center should come out clean.
- While the biscuits bake, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once baked, remove the biscuits from the oven and drizzle the lemon glaze over the warm biscuits. Allow them to cool slightly before serving.
Time and servings
- Servings: 9
- Prep time: 10 minutes
- Cook time: 25–30 minutes
- Total time: 35–40 minutes
- Calories per serving: Approximately 345 kcal
Variations I love
- Berry swap: Use raspberries or blackberries instead of blueberries.
- Gluten-free option: Substitute a 1:1 gluten-free baking flour blend.
- Zest it up: Add orange zest for a different citrus note.
- Less sweet: Skip the glaze for a more subtly sweet breakfast option.
- Nutty touch: Stir in chopped pecans or almonds for added texture.
What to do with leftovers
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes. The glaze may melt slightly when reheated but will still be delicious.
FAQs
How long does Lemon Blueberry Butter Swim Biscuits last in the fridge?
Store Lemon Blueberry Butter Swim Biscuits in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. These biscuits freeze well for 2 to 3 months. To reheat, warm them in a 300°F oven for 5–7 minutes, or briefly in the microwave for 10–15 seconds.
Can I substitute butter in this recipe?
In my experience, butter is crucial for the texture and flavor of these biscuits. While you could try using vegetable shortening for a similar flakiness, it won’t provide the same rich taste. Margarine is another option, but it may affect the overall moisture and browning. For best results, stick with unsalted butter.
How do I know when this is done baking?
You’ll know your Lemon Blueberry Butter Swim Biscuits are perfectly baked when their tops are a beautiful golden brown. Bake them at 450°F for 25–30 minutes. A reliable test is to insert a toothpick into the center; it should come out clean. This ensures they are cooked through and fluffy inside.
What goes well with Lemon Blueberry Butter Swim Biscuits?
I’ve found that these tangy Lemon Blueberry Butter Swim Biscuits are delightful on their own, but they also pair wonderfully with a hot cup of coffee or tea. For brunch, consider serving them alongside scrambled eggs and crispy bacon. A fresh fruit salad would also complement their bright flavors beautifully.
Is Lemon Blueberry Butter Swim Biscuits gluten-free?
No, this recipe for Lemon Blueberry Butter Swim Biscuits is not inherently gluten-free, as it contains all-purpose flour. However, you can easily adapt it! Simply substitute a 1:1 gluten-free baking flour blend for the all-purpose flour to make a delicious gluten-free version without compromising texture.
Before you go
Lemon Blueberry Butter Swim Biscuits are a fresh and flavorful twist on a classic Southern favorite. With buttery layers, bursts of juicy berries, and a zesty lemon glaze, they’re a guaranteed hit for any occasion. Simple to make yet impressive to serve, these biscuits bring sunshine to your table any time of year.
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Lemon Blueberry Butter Swim Biscuits
- Total Time: PT40M
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
These Lemon Blueberry Butter Swim Biscuits are a bright and buttery twist on the Southern classic—filled with juicy blueberries and a hint of lemon zest, then finished with a sweet-tart lemon glaze for the perfect breakfast or brunch treat.
Ingredients
- ½ cup (1 stick) unsalted butter
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon salt
- 1¾ cups buttermilk (may need up to 2 cups)
- 1½ cups fresh blueberries
- Zest of 1 lemon
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 450°F (232°C). Lightly grease a 9×9-inch glass or ceramic baking dish.
- Melt the butter and pour it into the prepared baking dish.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.
- Pour in the buttermilk and stir until a sticky dough forms. If the batter appears dry, add a bit more buttermilk.
- Gently fold in the blueberries.
- Transfer the dough into the baking dish, spreading it evenly over the melted butter. Some butter may rise over the top of the dough.
- Using a sharp knife, cut the dough into 9 squares to make serving easier after baking.
- Bake on the middle rack for 25–30 minutes, rotating the dish once during baking. The tops should be golden brown, and a toothpick inserted into the center should come out clean.
- While the biscuits bake, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once baked, remove the biscuits from the oven and drizzle the lemon glaze over the warm biscuits. Allow them to cool slightly before serving.
Notes
- Use frozen blueberries if fresh are unavailable; do not thaw before folding in.
- Ensure baking powder is aluminum-free for best flavor.
- Cutting the dough before baking helps portions separate easily after baking.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit
- Calories: 345 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg