Blueberry Biscuits with Lemon Vanilla Glaze Recipe

If you’re a fan of tender, flaky biscuits with a burst of juicy fruit, then you’re going to absolutely adore this Blueberry Biscuits with Lemon Vanilla Glaze Recipe. I love this recipe because it’s the perfect balance of sweet, tangy, and buttery, making it an ideal treat for breakfast, brunch, or even an afternoon snack with a cup of tea. The glaze is what really sets it apart, adding a fresh zing that complements the blueberries beautifully.

When I first tried making blueberry biscuits, I used to struggle with keeping the dough light and fluffy without smashing the berries. But this Blueberry Biscuits with Lemon Vanilla Glaze Recipe walks you through just how to get that tender texture while keeping the blueberries intact, which makes all the difference. Plus, it’s a quick bake—perfect for when you want something impressive but don’t have all day to fuss in the kitchen.

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Ingredients You’ll Need

These ingredients come together in a way that’s both simple and effective. I always recommend using fresh blueberries if you can get them, but dried work well too—and grabbing cold butter is key to flaky biscuits you’ll want to make again and again.

• All-purpose flour: Make sure it’s measured properly by spooning it into your cup and leveling it off for best results.
• Baking powder: Fresh baking powder is crucial to ensure your biscuits rise beautifully.
• Sugar: Balances the tartness of the lemon and blueberries just right.
• Salt: Enhances all the flavors and prevents bland dough.
• Cold milk: Keep it refrigerated until ready to use—it helps create tender dough.
• Butter (cold or frozen): Grated or very small pieces help create that flaky texture when you cut it in.
• Blueberries (fresh or dried): Gently folded in so they don’t break and discolor the dough.
• Powdered sugar: For the glaze, it dissolves perfectly and creates the smooth coating you want.
• Water: Just enough to thin the glaze without making it runny.
• Vanilla extract: Adds warmth and depth to the glaze flavor.
• Lemon juice: Provides that bright, refreshing zing that lifts the glaze.

Variations

One of my favorite things about this Blueberry Biscuits with Lemon Vanilla Glaze Recipe is how easy it is to customize. If you’re like me, you’ll want to experiment with different flavors or to make it fit your dietary needs.

• Lemon zest addition: I sometimes add fresh lemon zest to the biscuit dough for an extra lemony burst—it really amps up the flavor without overpowering the blueberries.
• Gluten-free version: I swapped all-purpose flour with a gluten-free blend once, and it worked well as long as you don’t overmix the dough.
• Seasonal berries: In fall, I love swapping blueberries with fresh blackberries or raspberries for a different twist.
• Vegan adaptation: Use plant-based milk and vegan butter for a delicious dairy-free option that still yields great texture.

How to Make Blueberry Biscuits with Lemon Vanilla Glaze Recipe

Step 1: Prepare and Mix Your Dry Ingredients

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper—this step is essential to prevent sticking and make clean-up a breeze. In a large bowl, whisk together the flour, baking powder, sugar, and salt thoroughly so your biscuits rise evenly and taste balanced.

Step 2: Incorporate the Butter

Now here’s a tip I discovered after a few trial runs: keep your butter super cold, even partially frozen, and grate it or cut it into very small bits. Adding it to the dry mix, use a pastry cutter or your fingertips to rub the butter gently until the mixture resembles coarse crumbs. This technique makes the biscuits flaky without turning greasy.

Step 3: Gently Fold in Blueberries

Next, gently fold the blueberries into your mix—whether fresh or dried—being careful not to crush them into the dough. I always find this part needs a light touch so you keep those beautiful individual bursts of blueberry in your biscuits.

Step 4: Add Milk and Bring Dough Together

Pour in the cold milk and stir gently until the dough just starts holding together. This step is where I remind you not to overmix because that can make the biscuits tough instead of light and fluffy. When the dough looks shaggy but holds with a few folds, you’re perfectly on track.

Step 5: Shape and Bake

Lightly flour a clean surface and turn out the dough. Pat it out gently to about 1-inch thickness—don’t roll it out or press too hard—and use a round cutter or glass rim to cut your biscuits. Arrange them on the baking sheet with a bit of space so they can puff up nicely. Bake for 12-15 minutes until they’re golden brown on top.

Step 6: Whip Up the Lemon Vanilla Glaze

While the biscuits bake, mix the glaze ingredients in a small bowl—powdered sugar, water, vanilla extract, and lemon juice. Whisk until perfectly smooth. When the biscuits come out warm, drizzle the glaze generously over the top. The glaze soaks in a little and adds that perfect tangy sweetness that pulls everything together.

How to Serve Blueberry Biscuits with Lemon Vanilla Glaze Recipe

Garnishes

For garnish, I like to sprinkle a little extra powdered sugar over the glazed biscuits just before serving—gives them a pretty snow-kissed look. Sometimes I tuck in a few fresh mint leaves or lemon zest curls to add a pop of color and extra aroma, which always impresses guests.

Side Dishes

These biscuits shine on their own, but if you want to round out your meal, try them alongside scrambled eggs, crispy bacon, or a fresh fruit salad. My family goes crazy when I serve these biscuits with a dollop of whipped cream and some sliced strawberries on the side.

Creative Ways to Present

For special occasions, I love arranging these biscuits on a tiered cake stand surrounded by edible flowers and fresh berries—makes for such a charming centerpiece. Another fun idea is to serve individual biscuits in small baskets lined with colorful napkins for a cozy morning brunch vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), store them in an airtight container at room temperature for up to 2 days. I find that the biscuits keep their soft texture nicely and you can enjoy that glaze-topped goodness even after sitting out for a day.

Freezing

I’ve frozen the unglazed biscuits before baking and it works like a charm! Just shape and cut your biscuits, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. When you’re ready, bake them straight from frozen—just add a couple extra minutes to baking time.

Reheating

To reheat leftovers, I pop biscuits into a 350°F (175°C) oven for about 5-7 minutes, which refreshes the crisp edges and softness inside. If they’ve been frozen, let them thaw slightly before warming up. When ready, drizzle some fresh glaze on top to revive that citrusy sweetness.

FAQs

Final Thoughts

This Blueberry Biscuits with Lemon Vanilla Glaze Recipe has become one of my go-to favorites when I crave something sweet but not too heavy. There’s something so comforting about the fluffy biscuit paired with tangy glaze that makes mornings feel special. I really hope you give this recipe a try—you might just find it becoming a beloved staple in your kitchen like it did in mine!

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