Description
These Blueberry Lemon Butter Swim Biscuits are soft, tender, and buttery with juicy blueberries and bright lemon flavor in every bite. The biscuit dough bakes directly in melted butter, creating golden, rich edges and a moist center without any rolling or cutting. They’re wonderful for breakfast, brunch, afternoon coffee, or a sweet weekend treat.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1 cup fresh blueberries
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Instructions
1. Preheat the oven to 450°F (230°C).
2. Pour the melted butter into an 8-inch square baking dish, spreading it evenly across the bottom.
3. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
4. Add the buttermilk, lemon zest, and fresh lemon juice. Stir gently until a soft, sticky dough forms. Do not overmix.
5. Gently fold the blueberries into the dough, taking care not to crush them.
6. Transfer the dough to the prepared baking dish and carefully spread it into an even layer over the melted butter.
7. Bake for 20–25 minutes, or until the top is golden brown and the center is cooked through.
8. Remove from the oven and let the biscuits cool for several minutes before cutting into squares.
9. Serve warm, with extra butter or a light lemon glaze if desired.
Notes
Use fresh blueberries when possible for the best texture and flavor.
If using frozen blueberries, add them directly from frozen without thawing.
Freshly grated lemon zest gives the biscuits a brighter lemon aroma than bottled lemon flavoring.
Do not overmix the biscuit dough or the finished biscuits may become dense.
Fold the blueberries in gently to prevent them from breaking apart and releasing too much liquid.
Make sure the melted butter completely covers the bottom of the baking dish before adding the dough.
The dough should be soft and sticky rather than stiff like traditional rolled biscuit dough.
Bake until the top is golden brown and the center is cooked through.
Let the biscuits rest for several minutes before cutting so the soft center can set slightly.
Store leftovers in an airtight container. Refrigerate for longer storage and gently reheat before serving.
The baked biscuits can be frozen in a freezer-safe container and thawed before reheating.
For extra lemon flavor, finish the cooled biscuits with a simple lemon glaze.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Brunch, Biscuits, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 310
- Sugar: 9g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 43mg