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Blueberry Lemon Biscuits with Lemon Glaze Recipe

ByCaroline
Jump to Recipe· 4.6 from 6 reviews

Oh, you’re going to love this Blueberry Lemon Biscuits with Lemon Glaze Recipe! I remember the first time I whipped these up on a lazy weekend morning, filling the kitchen with a fresh citrus aroma and the sweet hint of berries. These biscuits strike the perfect balance between tender, flaky texture and a bright, summery flavor that just feels like sunshine on a plate.

They’re fantastic for brunches, afternoon tea, or anytime you want a slightly indulgent treat without too much fuss. What makes this Blueberry Lemon Biscuits with Lemon Glaze Recipe really stand out is the zesty lemon glaze drizzled over warm, buttery biscuits bursting with juicy blueberries—trust me, each bite feels like a tiny celebration. Plus, they’re simple enough that you can whip them up even if baking isn’t usually your thing.

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Why This Recipe Works

  • Perfect Texture: The combination of baking powder and baking soda gives these biscuits a tender crumb with just the right amount of rise.
  • Flavor Harmony: Lemon zest and juice create a bright, fresh contrast to the sweet blueberries and rich butter.
  • Simple to Prep: With straightforward ingredients and quick steps, you can have these beauties ready in under 20 minutes.
  • Versatile Finish: The lemon glaze adds that special touch without overwhelming the biscuit’s delicate flavor.
A metal baking tray holds 10 golden brown blueberry scones with a rough, uneven shape, each baked with dark purple blueberry spots bursting and oozing juice around the base, resting on a white parchment paper. The scones have a light, crumbly texture with some sugar crystals sprinkled on top. To the left, a white bowl with speckled texture contains a light yellow mixture and a metal whisk inside it. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Blueberry Lemon Biscuits with Lemon Glaze Recipe has a purpose — from achieving light, fluffy texture to enhancing the citrus-blueberry flavor combo we all crave. When shopping, look for fresh lemons and high-quality butter to get the best results.

  • All-purpose flour: Provides structure and tenderness; using the right flour helps your biscuits rise and stay soft.
  • Granulated sugar: Adds a touch of sweetness and helps with browning on top.
  • Baking powder: Gives the biscuits lift and lightness without any metallic aftertaste.
  • Baking soda: Works with the buttermilk to create tender, airy biscuits.
  • Kosher salt: Enhances all the flavors without overpowering the sweetness.
  • Lemon zest: Adds bright citrus oils that give the biscuits a fresh lemon aroma.
  • Cold buttermilk: Keeps the dough cool for flakier biscuits and adds a subtle tang.
  • Unsalted butter: Melted and slightly cooled for even mixing and rich flavor.
  • Pure vanilla extract: Brings warmth and depth to balance the lemon and berries.
  • Fresh or frozen blueberries: Bursting with juiciness, these little gems burst in your mouth for a sweet, natural fruity surprise.
  • Turbinado sugar: Sprinkled on top for a pretty sparkle and slight crunch.
  • Confectioner’s sugar: Forms the base of the lemon glaze for that smooth sweetness.
  • Lemon juice: The zingy acidity wakes up the glaze and brightens the whole biscuit.
  • Lemon zest: Adds that final punch of citrus brightness to the glaze.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Blueberry Lemon Biscuits with Lemon Glaze Recipe to make it my own, and I encourage you to do the same! Whether you want to swap ingredients for dietary needs or add extra flavors, don’t be shy—this recipe is a fantastic base.

  • Variation: I often swap in frozen blueberries when fresh aren’t in season—they bake up just as nicely with a little extra care to avoid purple dough.
  • Dairy-Free Option: Use a plant-based buttermilk alternative and coconut oil in place of butter for a lovely dairy-free twist.
  • Herb Infusion: Adding a sprinkle of thyme or lavender to the biscuit mix creates a subtle, unexpected flavor that’s heavenly.
  • Less Sweet: Cut back on sugar in both biscuit and glaze if you prefer a more tart or balanced finish.

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

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to a hot 475°F—this heat helps the biscuits puff up quickly, achieving those golden, flaky edges. Line a baking sheet with parchment or a silicone mat to keep your biscuits from sticking and for easy cleanup. While the oven heats, gather and measure all your ingredients; this makes the rest of the process smooth and stress-free.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, and fresh lemon zest. I find this helps distribute everything evenly and ensures your biscuits get an even rise and consistent flavor. The lemon zest gives you that fresh citrus boost we love.

Step 3: Combine Wet Ingredients

In a separate medium bowl, stir together cold buttermilk and slightly cooled melted butter with a spatula. Don’t worry if it looks a little clumpy; that’s totally okay and even desired. Add the vanilla extract here for a subtle richness that rounds out the lemon and blueberry notes.

Step 4: Bring It All Together and Add Blueberries

Pour the wet ingredients into the dry and gently stir with a rubber spatula just until the batter pulls away from the sides of the bowl. Be careful not to overmix here—it’s okay if it looks a bit lumpy. Then gently fold in your blueberries, so they’re evenly distributed without breaking them up too much, which could turn your dough purple.

Step 5: Scoop and Bake

Using a spoon, scoop about 3 tablespoons of batter per biscuit onto your prepared sheet, spacing each about 2 inches apart. Sprinkle the tops with turbinado sugar for a crunchy, sparkly finish that looks as good as it tastes. Pop them into the oven on the middle rack for 10 to 14 minutes until the tops turn a beautiful golden brown.

Step 6: Cool and Glaze

Once baked, take the biscuits out and let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This helps preserve their delicate texture. While they’re cooling, whisk together your lemon glaze ingredients until silky smooth. Once cool, drizzle the glaze generously but carefully over each biscuit. Now, it’s time for the best part—enjoy!

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Tips from My Kitchen

  • Cold Ingredients Matter: Keeping your buttermilk cold and butter only slightly cooled helps ensure light, flaky biscuits.
  • Gentle Folding of Blueberries: I learned folding blueberries in gently prevents streaks of purple dough and bursting berries.
  • Don’t Skip the Sugar Topping: Turbinado sugar adds a delightful crunch and sparkly look that makes these biscuits feel special.
  • Watch Your Oven Time: Overbaking dries biscuits out—pull them as soon as golden and springy for perfect texture.

How to Serve Blueberry Lemon Biscuits with Lemon Glaze Recipe

The image shows ten golden-brown blueberry scones placed on a black wire cooling rack over a white marbled surface. Each scone is irregularly round with a rough, crumbly texture and dotted with whole dark purple blueberries that stand out vividly. The scones are spaced irregularly, with some touching each other. To the right side of the rack, a small white bowl is filled with fresh, plump blueberries. Near the bottom left corner, a white bowl contains a light yellow glaze with a white spoon inside. Scattered around the rack and bowls are fresh lemon wedges and a few loose blueberries, adding a fresh touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a fresh sprig of mint or a tiny twist of lemon peel on top of the glaze—it makes the biscuits feel extra festive and fresh. A light dusting of powdered sugar on top can also look pretty for guests. If you want to go rustic, leave them as-is so that the natural glaze shine can do the talking.

Side Dishes

These biscuits pair wonderfully with a simple fruit salad or a dollop of whipped cream for brunch. I often serve them alongside scrambled eggs and crispy bacon if we’re having a weekend breakfast feast. For afternoon tea, a pot of hot chamomile or Earl Grey provides the perfect balance.

Creative Ways to Present

For special occasions, I arrange the biscuits on a pretty cake stand layered with edible flowers like pansies or violets for a whimsical look. You can also serve them in individual mason jars with layers of cream cheese frosting and fresh berries for a deconstructed take. These little touches make your Blueberry Lemon Biscuits with Lemon Glaze Recipe feel like a real treat everyone will remember.

Make Ahead and Storage

Storing Leftovers

I usually store leftover biscuits in an airtight container at room temperature, and they stay fresh for about 2 days. If you want to keep the glaze fresh and glossy, I recommend glazing right before serving instead of storing them pre-glazed.

Freezing

These biscuits freeze beautifully! After baking and cooling completely, I flash freeze them on a tray for an hour, then transfer them to a freezer bag. When you’re ready, they can bake frozen for an extra 5 minutes or thaw at room temperature before glazing.

Reheating

I pop leftover biscuits in a warm oven at 300°F for about 5-7 minutes to refresh the texture—avoid microwaving, as it can make them soggy. After warming, drizzle on your lemon glaze, and they taste just like fresh-baked.

FAQs

  1. Can I use frozen blueberries in the Blueberry Lemon Biscuits with Lemon Glaze Recipe?

    Absolutely! Frozen blueberries work just fine, but I recommend folding them in gently when still frozen to avoid bleeding too much color into the dough. You might also add them last to reduce breaking. It maintains the vibrant look and flavor beautifully.

  2. How do I make the biscuits fluffier?

    Using cold buttermilk and melted butter helps keep the dough cool, which is key. Also, avoid overmixing the batter—stir only until combined, and don’t press or handle the dough too much. Baking at a high temperature (475°F) quickly creates steam, helping them rise nicely.

  3. Can I make the lemon glaze ahead of time?

    Yes, the lemon glaze can be made a day ahead and stored covered in the fridge. Just give it a quick stir before drizzling, as it may thicken slightly when chilled.

  4. What if I don’t have buttermilk?

    You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly—then use it as directed in the recipe.

  5. How should I store leftover Blueberry Lemon Biscuits?

    Store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze after baking and cooling completely, then reheat when needed.

Final Thoughts

This Blueberry Lemon Biscuits with Lemon Glaze Recipe holds a special place in my heart because it’s one of those easy recipes that feels like a little gift to yourself. Every bite brings together a perfect blend of tartness, sweetness, and buttery warmth that feels like comfort and celebration wrapped in one. I encourage you to try it soon—once you do, these biscuits might become your new go-to for sharing with friends or brightening your mornings.

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Blueberry Lemon Biscuits with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 10 biscuits
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Blueberry Biscuits are tender, flaky, and bursting with fresh blueberries, complemented by a zesty lemon glaze that adds the perfect touch of sweetness and brightness. Ideal for breakfast or brunch, they combine classic biscuit texture with vibrant flavors for a delightful treat.

Ingredients

Units Scale

For the Biscuits:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • Zest of 1 lemon
  • 1 cup cold buttermilk
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries
  • Turbinado sugar, for sprinkling on the biscuits

For the Lemon Glaze:

  • 1 cup confectioner’s sugar
  • 2 to 3 tablespoons lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and lemon zest until evenly combined.
  3. Combine Wet Ingredients: In a medium bowl, mix the cold buttermilk with the slightly cooled melted butter using a spatula until combined and small clumps form; it’s okay if the mixture is a bit lumpy. Stir in the pure vanilla extract.
  4. Make Biscuit Batter: Add the wet buttermilk mixture to the dry ingredients. Stir gently with a rubber spatula until just combined and the dough pulls away from the sides of the bowl. Carefully fold in the blueberries to avoid breaking them.
  5. Shape and Sprinkle Biscuits: Using a spoon or scoop, drop about 3 tablespoons of biscuit batter per biscuit onto the prepared baking sheet, leaving at least 2 inches between each. Sprinkle the tops with turbinado sugar for a crunchy finish.
  6. Bake Biscuits: Place the baking sheet on the middle rack of the preheated oven and bake for 14 minutes, or until the biscuit tops turn golden brown.
  7. Cool Biscuits: Remove biscuits from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
  8. Prepare Lemon Glaze: While the biscuits are cooling, whisk together the confectioner’s sugar, 3 tablespoons lemon juice, and lemon zest in a medium bowl until smooth and pourable.
  9. Glaze and Serve: Drizzle the lemon glaze over the cooled biscuits and serve immediately or store for later enjoyment.

Notes

  • For a dairy-free option, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice or vinegar and use vegan butter.
  • If using frozen blueberries, do not thaw them to prevent the batter from becoming too wet.
  • For a more intense lemon flavor, add an extra 1/4 teaspoon of lemon zest to the biscuit dough.
  • Ensure the melted butter is cooled slightly before mixing with buttermilk to maintain the right batter consistency.
  • Use a cookie scoop for uniform biscuit sizes and even baking.
  • Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 220 kcal
  • Sugar: 8 g
  • Sodium: 320 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 30 mg

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