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
Scale
- 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: 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