Lemon Blueberry Butter Swim Biscuits

Lemon Blueberry Butter Swim Biscuits — soft, buttery biscuits bursting with sweet blueberries and zesty lemon, baked in rich melted butter!

Why You’ll Love This Recipe

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.

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

Directions

1. Preheat oven to 450°F (232°C). Lightly grease a 9×9-inch glass or ceramic baking dish.
2. Melt the butter and pour it into the prepared baking dish.
3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.
4. Pour in the buttermilk and stir until a sticky dough forms. If the batter appears dry, add a bit more buttermilk.
5. Gently fold in the blueberries.
6. Transfer the dough into the baking dish, spreading it evenly over the melted butter. Some butter may rise over the top of the dough.
7. Using a sharp knife, cut the dough into 9 squares to make serving easier after baking.
8. 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.
9. While the biscuits bake, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
10. Once baked, remove the biscuits from the oven and drizzle the lemon glaze over the warm biscuits. Allow them to cool slightly before serving.

Servings and Timing

• Servings: 9
• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Total time: 35–40 minutes
• Calories per serving: Approximately 345 kcal

Variations

• 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.

Storage/Reheating

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

Can I use frozen blueberries?

Yes, just add them straight from the freezer and toss lightly with flour to reduce bleeding.

Do I have to use buttermilk?

Buttermilk is best for tenderness, but you can substitute with milk plus 1 tablespoon of lemon juice or vinegar.

Can I make these ahead of time?

Yes, you can bake and glaze them a day ahead. Just reheat before serving.

Can I use a metal baking pan?

Yes, though glass or ceramic helps distribute heat more evenly and prevents over-browning.

Why cut the dough before baking?

It helps portion the biscuits and ensures even cooking.

Can I double the recipe?

Yes, use a 9×13-inch dish and extend baking time by 5–10 minutes.

Can I reduce the sugar?

You can reduce or omit the granulated sugar and/or glaze for a less sweet version.

Can I freeze the baked biscuits?

Yes, freeze them without the glaze and drizzle once reheated.

What if I don’t have lemon zest?

You can use a bit of lemon extract or skip it and rely on the glaze for citrus flavor.

Is this recipe kid-friendly?

Definitely—kids love the soft texture and fruity sweetness.

Conclusion

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.

More Berry-Lemon Bakes You’ll Love

Craving more bright, fruity, and buttery flavors like the Lemon Blueberry Butter Swim Biscuits? Check out these reader favorites:

• Blueberry Cream Cheese Bread – A soft, luscious loaf bursting with blueberries and creamy richness.
• Heavenly Lemon Cream Scones – Light, zesty scones perfect for tea time or brunch.
• Cottage Cheese Blueberry Muffins – Packed with protein and berry goodness for a wholesome treat.
• Blueberry Cottage Cheese Breakfast Bake – A warm, comforting dish that’s perfect for morning gatherings.
• Golden Raisin Berry Fruit Cake – A festive bake combining dried fruits and berries in every bite.

Lemon Blueberry Butter Swim Biscuits

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• Author: Chef Clara
• Total Time: 40 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat oven to 450°F (232°C). Lightly grease a 9×9-inch glass or ceramic baking dish.
2. Melt the butter and pour it into the prepared baking dish.
3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.
4. Pour in the buttermilk and stir until a sticky dough forms. If the batter appears dry, add a bit more buttermilk.
5. Gently fold in the blueberries.
6. Transfer the dough into the baking dish, spreading it evenly over the melted butter. Some butter may rise over the top of the dough.
7. Using a sharp knife, cut the dough into 9 squares to make serving easier after baking.
8. 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.
9. While the biscuits bake, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
10. 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: 10 minutes
• Cook Time: 30 minutes
• 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