It was one of those June days in New England when the temperature refuses to cooperate — hovering around 50 degrees when it should have been warm. I had fresh blueberries sitting on the counter meant for a cold fruit salad, and that plan was officially out the window. So I baked instead. These blueberry biscuits with lemon glaze came together quickly, and I ended up making a second batch because the first one didn’t last long enough to photograph properly.
What Are Blueberry Biscuits with Lemon Glaze?
These are drop-style biscuits made with fresh or frozen blueberries folded into a simple flour-and-butter dough, topped with a bright lemon glaze made from powdered sugar and lemon zest. They sit somewhere between a classic American biscuit and a scone — not overly sweet, with a tender crumb and a tart citrus finish. I served mine with a pot of Gorreana Green Tea from the Azores, and honestly that combination is hard to beat on a cool afternoon.
How to Make These Blueberry Biscuits
The dough comes together fast — rub cold butter into the dry ingredients until it looks like coarse crumbs, add your egg and milk mixture, fold in the blueberries, and pat the dough out to about 1 inch thick. A biscuit cutter works, but a large drinking glass dipped in flour does the job just as well. Bake at 450°F for 10–12 minutes until golden. Mix the lemon glaze while they’re in the oven and drizzle once they’ve cooled slightly.
Tips for the Best Blueberry Biscuits
- Use very cold butter — cut it into small squares and keep it in the fridge until you’re ready. Cold butter is what gives you a tender, flaky texture.
- Don’t overwork the dough. Mix until it just comes together; too much handling makes biscuits tough.
- Fresh blueberries work best, but frozen are fine — don’t thaw them first or they’ll bleed into the dough.
- Dip your glass or biscuit cutter in flour before each cut so it doesn’t stick and drag.
- The lemon glaze consistency is adjustable — more powdered sugar thickens it, more milk thins it. Drizzle, don’t drown.
- These are best the day they’re made, but they reheat well in a low oven for a few minutes.
- Pair with Gorreana Green Tea if you can find it — it’s grown in the Azores and is a perfect match for the lemon glaze.
A good biscuit cutter makes the difference between clean rounds and ragged edges. I use a set with multiple sizes so I can cut them larger or smaller depending on the occasion.
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Serving and Storing
Serve these blueberry biscuits warm with the lemon glaze drizzled on top. They’re good at room temperature too, but that first warm bite is worth timing right. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. A quick 5 minutes in a 300°F oven brings them back nicely.
PrintBlueberry Biscuits with Lemon Glaze
I have wanted to experiment with making some berry biscuits, and the sound of blueberry biscuits with a lemon glaze was perfect. I got all my ingredients ready and realized I couldn’t find my 3 inch biscuit cutter…so I used a large drinking glass instead and it worked really well in a pinch. Just make sure to dip the glass onto flour before using it to cut the dough…that way the glass won’t stick to the dough.
All I can say is the recipe came out wonderful. The biscuit is not too sweet and it was perfect with a nice pot of Gorreana Green Tea. I hope you agree and enjoy it as much as I have… I’m on my second biscuit!!
Oh No… this could be dangerous!!
- Yield: 14 biscuits 1x
- Category: Desserts
Ingredients
3/4 cups of berries * you can substitute with berry of choice
4 cups of all-purpose flour
2 tablespoons of baking powder
8 tablespoons of very cold butter, cut into little squares
3/4 cups of milk
2 large eggs
1/2 cup of granulated sugar
Lemon glaze:
2 cups of powdered sugar
Zest of 1 lemon
1/4 cup of milk
Instructions
Preheat oven at 450 F
Cover 2 large baking sheets with parchment paper and leave to the side
Whisk together the milk and eggs and leave to the side
In a large bowl, combine the flour with baking powder and sugar. Then add the butter squares and using your fingertips rub the butter into the mixture until it resembles a course crumble. Then form a well with the mixture and pour in the egg mixture. Using a wooden spoon, slowly mix everything together and last add the berries. Now using your hands to mix the berries into the dough.
Next lightly flour a work surface and turn the dough out of the bowl. Either using a rolling pin or pat down the dough using your hands until the dough is about 1 inch in thickness. Use a biscuit cutter or a large drinking glass (* see my note above) and cut out the biscuits and place on lined baking sheets. Keep repeating the process until you have used up all the dough.
Brush each biscuit with a milk wash and sprinkle some sugar on top.
Place in preheated oven and bake until golden color for 10-12 minutes +/- depending on oven.
While the biscuits are in the oven mix together the lemon glaze and you can always adjust the consistency by adding more powdered sugar if you want a thicker glaze or add more milk for a thinner consistency.
Wait until the biscuits have cooled down a bit before glazing them.
