Go Back
–+ servings

Lemon Blueberry Butter Swim Biscuits

Please rate us
These buttery, drop-style biscuits are infused with fresh blueberries and bright lemon glaze, making them perfect for brunch or dessert.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • ½ cup unsalted butter Use unsalted to control salt level; cultured butter for richer flavor.
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon aluminum-free baking powder Gives a cleaner taste with citrus.
  • ½ teaspoon salt
  • 1¾ cups buttermilk Low-fat works; substitute with milk and lemon juice if needed.
  • 1½ cups fresh blueberries Frozen can be used; toss with flour to reduce bleeding.
  • 1 unit lemon, zest Fresh zest is essential for flavor.
Glaze Ingredients
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice Adjust for desired thickness.

Method
 

Preparation
  1. Preheat the 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, letting it collect across the bottom.
  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, adding more buttermilk if it seems dry.
  5. Fold in the blueberries gently to avoid crushing them.
Baking
  1. Transfer the dough into the baking dish, spreading it evenly over the melted butter.
  2. Lightly score the dough into 9 squares using a sharp knife.
  3. Bake on the middle rack for 25-30 minutes, rotating the dish once for even color.
Finishing
  1. While the biscuits bake, whisk the powdered sugar and lemon juice together to make the glaze.
  2. Remove the biscuits from the oven, drizzle the glaze over the warm squares, and let cool slightly before serving.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 9g

Notes

Store cooled biscuits in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days and freeze unglazed for up to 3 months.

Tried this recipe?

Let us know how it was!