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–+ servings

Blueberry Butter Swim Biscuits with Meyer Lemon Glaze

These tender butter swim biscuits burst with blueberries and carry a sunny Meyer lemon glaze. Perfect for brunch, dessert, or anytime.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 373
Ingredients Method Nutrition Notes

Ingredients
  

Biscuit Dough
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups buttermilk up to 2 cups if the dough feels stiff
  • 1 1/2 cups fresh blueberries rinsed and dried
  • 1/2 cup salted butter melted and slightly cooled
Meyer Lemon Glaze
  • 1 cup powdered sugar sifted if lumpy
  • 2 tablespoons fresh Meyer lemon juice about 1 medium lemon
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 450°F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  3. Pour in the buttermilk and melted butter, then stir with a spatula just until no dry streaks remain. Gently fold in the blueberries, taking care not to overmix.
  4. Drop generous spoonfuls of the soft dough onto the prepared baking sheet, spacing them a few inches apart.
  5. Bake for 20 to 25 minutes, or until the biscuits are puffed and golden brown on top.
  6. While the biscuits are in the oven, whisk the powdered sugar, Meyer lemon juice, and vanilla together in a small bowl until smooth.
  7. Drizzle the warm biscuits with the glaze and serve immediately.

Nutrition

Calories: 373kcalCarbohydrates: 60gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 235mgFiber: 2gSugar: 29g

Notes

If you do not have buttermilk, add 2 tablespoons of lemon juice to 1 3/4 cups whole milk and let sit for 5 minutes before using.
Avoid overmixing once the liquid goes in, or the biscuits will be dense instead of fluffy.
For a taller, more defined biscuit, chill the scooped dough on the baking sheet for 10 to 15 minutes before baking.
Store leftover biscuits in an airtight container at room temperature for up to 2 days, and reheat in a 350°F oven for 5 minutes.
Frozen blueberries work well; add them straight from the freezer and expect a slightly longer bake time.
Use fresh Meyer lemon juice in the glaze for a softer, sweeter citrus flavor, but regular lemon juice works too.
Bake just until the edges turn deep golden; the centers should look set but still tender.

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