Blueberry Lemon Biscuits with Lemon Glaze Recipe

There’s something incredibly delightful about blueberry and lemon coming together in a soft, flaky biscuit — that’s why I adore this Blueberry Lemon Biscuits with Lemon Glaze Recipe. Whether it’s a weekend brunch or a midweek treat, these biscuits bring a burst of fresh fruitiness balanced with bright citrus notes that feel like sunshine on a plate. Plus, the lemon glaze on top adds just the right amount of sweet tang to make every bite irresistible.

I first made this recipe on a lazy Saturday morning when fresh blueberries were at their peak, and it instantly became my go-to way to brighten up simple breakfasts or afternoon tea times. You’ll find this Blueberry Lemon Biscuits with Lemon Glaze Recipe not only tastes amazing but is straightforward to make — perfect for impressing guests or indulging yourself without any complicated steps.

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Ingredients & Why They Work

Each ingredient in the Blueberry Lemon Biscuits with Lemon Glaze Recipe serves a purpose, from flaky biscuits to that refreshing zing in the glaze. Here’s the lowdown on why this combination works and a few tips for picking the best ingredients.

• All-purpose flour: Provides the structure for tender but sturdy biscuits; sift it for lighter texture.
• Granulated sugar: Adds just a touch of sweetness to balance the lemon and blueberries without overwhelming.
• Baking powder and baking soda: These leavening agents ensure your biscuits rise perfectly, with the baking soda balancing acidity from buttermilk and lemon zest.
• Kosher salt: Enhances all the flavors in the biscuits and balances out sweetness.
• Lemon zest: The star citrus punch that brings brightness and freshness to every bite.
• Cold buttermilk: Adds moisture and tenderness while activating baking soda for lift — keep it cold for best results.
• Unsalted butter (melted and cooled): For richness and that tender crumb; melting and slightly cooling helps with even mixing and texture.
• Pure vanilla extract: Rounds out the flavors and adds warmth to the biscuits.
• Fresh or frozen blueberries: Bursts of sweet juiciness; if frozen, no need to thaw, just fold them in gently to avoid color bleed.
• Turbinado sugar: Sprinkled atop for a lightly crunchy, sparkling finish.
• Confectioner’s sugar: Base for the lemon glaze — dissolves smoothly for that perfect drizzle.
• Lemon juice: Gives the glaze its signature tartness; freshly squeezed is best for flavor.
• Lemon zest (for glaze): Supplements the glaze with extra citrus aroma and taste.

Make It Your Way

I like to experiment with this Blueberry Lemon Biscuits with Lemon Glaze Recipe depending on the season or occasion — and you should definitely feel free to make it your own, too. From swapping fruits to adjusting sweetness, there’s lots of room for your personal touch.

• Variation: One of my favorite tweaks is adding a teaspoon of fresh thyme or lavender buds to the dough, which gives the biscuits a subtle herbal contrast to the citrus and berries.
• Dietary Modifications: For a lighter option, I’ve sometimes swapped half the butter with coconut oil, and it still delivers great moisture and flavor.
• Seasonal Changes: When blueberries aren’t in season, try raspberries or even chopped peaches — they work beautifully with lemon.
• Difficulty Adjustments: Feel free to make larger biscuits by scooping a bit more batter — just extend baking time slightly until golden.

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

Step 1: Preparing the Dry Ingredients

First things first, preheat your oven to 475°F and line a baking sheet with parchment paper or a Silpat mat — trust me, non-stick is key here. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. This dry mix is the foundation, and evenly mixing these ingredients ensures your biscuits will bake up light and flavorful.

Step 2: Combine Wet Ingredients with Care

In a separate bowl, mix your cold buttermilk with the melted butter that you’ve cooled slightly — you want it warm enough to combine easily but not so hot it curdles the buttermilk. Stir gently until lumps form; these little clumps help create a tender crumb texture. Then, add the vanilla extract and stir lightly.

Step 3: Bring the Batter Together and Fold in Blueberries

Add the wet mix into the dry ingredients and stir just until the batter starts to pull away from the sides — don’t overmix, or your biscuits might turn out tough. Gently fold in the blueberries, being careful not to burst them unless you want that pretty marbled effect in your dough.

Step 4: Scoop and Bake to Perfection

Use a spoon or ice cream scoop to drop about 3 tablespoons of batter per biscuit onto your baking sheet, spacing them at least 2 inches apart. Sprinkle the tops with turbinado sugar for a fun crunch and sparkle. Bake in the middle rack of your preheated oven for roughly 10 to 14 minutes until the tops are golden brown and the biscuits feel springy to the touch.

Step 5: Cool, Glaze, and Enjoy!

Once out of the oven, let the biscuits cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely — this step is important because the glaze sticks best to fully cooled biscuits. Whisk together the confectioner’s sugar, lemon juice, and zest until smooth, then drizzle generously over each biscuit. Serve and savor the combination of tender, fruity, and zesty goodness.

How to Serve Blueberry Lemon Biscuits with Lemon Glaze Recipe

Garnishes

I love adding fresh mint leaves or a light dusting of extra lemon zest to these biscuits just before serving — it lifts the citrus flavor and adds a pretty pop of color. Sometimes, I also top with a few whole fresh blueberries for visual appeal and that extra burst of freshness.

Side Dishes

These biscuits pair beautifully with a dollop of whipped cream or clotted cream for an indulgent treat. I often serve them alongside scrambled eggs and crispy bacon for a well-rounded breakfast that feels both comforting and special.

Creative Ways to Present

For brunch gatherings, I like to arrange the biscuits on a tiered cake stand with small bowls of lemon curd, fresh berries, and honey nearby — everyone can customize their biscuit to taste! Wrapping individual biscuits in parchment and tying with twine also makes a charming and thoughtful edible gift.

Make Ahead and Storage

Storing Leftovers

I usually store leftover biscuits in an airtight container at room temperature for up to 2 days, although they’re best enjoyed fresh. When stored properly, they stay soft and delicious but the glaze might soften a bit over time.

Freezing

Freezing is a great option! I freeze the unglazed biscuits individually on a tray, then transfer to a freezer bag. When thawed and reheated, I add the lemon glaze fresh. This method keeps the texture and flavor lovely.

Reheating

To reheat, I pop the biscuits in a 325°F oven for about 8-10 minutes until warm and slightly crisp on the outside. Microwaving can work but tends to make them a little soggy, so I avoid that if possible. Adding fresh glaze after warming really revives the flavor.

FAQs

Final Thoughts

This Blueberry Lemon Biscuits with Lemon Glaze Recipe holds a special place in my heart because it effortlessly turns ordinary mornings into something joyful and a bit festive. It’s simple enough for everyday baking yet impressive enough to share with friends and family. Once you try it, I’m sure you’ll come back to these biscuits time and again — just like I do!

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