Blueberry Biscuits with Lemon Glaze
Soft, buttery biscuits packed with juicy blueberries and topped with a bright, sweet-tangy lemon glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
For the biscuits:
- 2 cups (about 250g) all-purpose flour
- 2–3 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (115g) cold butter, cubed
- ¾–1 cup milk or buttermilk (cold)
- 1 cup fresh or frozen blueberries
- 1 tsp lemon zest (optional but recommended)
Lemon glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
- 1–2 tsp milk (to adjust thickness if needed)
Instructions
1. Preheat oven
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
2. Mix dry ingredients
In a large bowl, combine:
- flour
- sugar
- baking powder
- salt
- lemon zest
3. Cut in the butter
Add cold butter cubes and mix with fingers or a pastry cutter until the mixture looks crumbly with pea-sized bits of butter.
4. Add liquid
Pour in cold milk or buttermilk gradually. Mix just until dough comes together (don’t overmix).
5. Fold in blueberries
Gently fold in blueberries so they don’t break too much.
6. Shape biscuits
Drop dough onto the baking tray (or pat and cut into squares or rounds).
7. Bake
Bake for 14–18 minutes, until golden brown on top.
Lemon glaze
Mix powdered sugar + lemon juice until smooth and slightly thick. Add a little milk if too thick.
Finish
Drizzle glaze over warm biscuits so it melts slightly into the tops.
Tip
- Use frozen blueberries straight from the freezer to prevent bleeding.
- Don’t overmix the dough or the biscuits will become tough.