Dessert

Blueberry Butter Swim Biscuits with Lemon Glaze Recipe

Bylina Carter February 25, 2026February 25, 2026

Introduction

Blueberry Butter Swim Biscuits are a delightful twist on classic biscuits, featuring fresh blueberries baked in a rich butter base. Topped with a tangy lemon glaze, these biscuits make a perfect breakfast treat or afternoon snack.

A close-up view of a square metal baking tray filled with a baked dessert showing two main layers; the top layer is uneven golden-brown biscuit dough with a rough, cracked texture, covering the purple and dark blue mixed berry filling underneath that is bubbling through the cracks in a glossy, juicy way, with the edges slightly caramelized where the filling meets the dough. The tray rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all-purpose flour (spoon and leveled)
⅓ cup granulated sugar

1 tablespoon baking powder
¼ teaspoon salt

1¾ cups buttermilk (up to 2 cups)
1½ cups fresh blueberries

½ cup salted butter (melted, 1 stick)
1 cup powdered sugar
2 tablespoons lemon juice

½ teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 450°F (230°C).
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.

Step 3: Slowly pour in the buttermilk while stirring gently until a sticky dough forms. If the dough seems dry, add a little more buttermilk, but avoid overmixing.
Step 4: Fold in the fresh blueberries carefully to distribute them evenly without crushing.
Step 5: Pour the melted butter into the bottom of a 9×9-inch baking pan.

Step 6: Spread the dough evenly over the melted butter in the pan, smoothing the top with a spatula. Use a knife to cut the dough into 9 squares.
Step 7: Bake for 25-30 minutes, or until the tops turn golden brown.
Step 8: While the biscuits bake, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth. Stir in vanilla extract. Adjust consistency by adding more lemon juice to thin or powdered sugar to thicken.

Step 9: Let the baked biscuits cool slightly, then drizzle the lemon glaze over them. Serve warm for the best flavor.

Tips & Variations

Use fresh blueberries for the best texture; frozen berries may release too much liquid.
For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice and use vegan butter.

Try adding a teaspoon of lemon zest to the dough for an extra citrus punch.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the oven or microwave before serving, and refresh the lemon glaze if needed.

How to Serve

A single square piece of cake on a white plate with a decorative rim, placed on another similar white plate; the cake shows two visible layers with a light, soft texture filled with dark purple berries inside. The top has a lightly browned golden crust with white icing drizzled unevenly, melting slightly over the edges. A creamy sauce surrounds the base of the cake, pooling on the white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used, but they may add extra moisture and cause the dough to be wetter. Pat them dry before folding in to help reduce this.

What is “buttermilk” and can I substitute it?

Buttermilk is a tangy fermented milk that helps tenderize the dough. You can substitute it by mixing 1 tablespoon of lemon juice or white vinegar with 1¾ cups of milk, letting it sit for 5 minutes before using.