Dessert

Flaky Blueberry Biscuits with Lemon Glaze Recipe

ByLily Monroe January 14, 2026January 14, 2026

Introduction

These flaky blueberry biscuits are a delightful treat, bursting with juicy blueberries and topped with a bright lemon glaze. Perfect for breakfast or a weekend snack, they balance sweet and tangy flavors with a tender, buttery crumb.

The image shows several fluffy biscuits stacked on a white marbled surface, each cut in half with a visible layer of dark purple blueberry filling and white cream in the middle. The biscuit tops are golden brown with a slightly crisp texture, and the surfaces are dusted with a light layer of powdered sugar. The blueberries appear juicy and bursting out from the cream, which is oozing slightly from between the biscuit layers. The biscuits are arranged closely together, filling the frame with a homely and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
2–3 tbsp granulated sugar
1/2 tsp salt
1/2 cup (1 stick) cold butter, cubed
1 cup blueberries (fresh or frozen, tossed in 1 tsp flour if frozen)
3/4 cup cold milk (or buttermilk for tang)
1 cup powdered sugar
1–2 tbsp fresh lemon juice
1/2 tsp vanilla extract
Splash of water or milk (as needed for glaze consistency)

Instructions

Step 1: Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper. Keep butter and milk cold until ready to use.
Step 2: In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
Step 3: Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
Step 4: Toss in blueberries. Pour in cold milk and gently stir until dough just comes together—do not overmix.
Step 5: Turn dough onto a lightly floured surface, pat to 1-inch thick, and cut biscuits with a round cutter or glass. Press straight down without twisting.
Step 6: Place biscuits on baking sheet and bake 12–15 minutes until light golden on top.
Step 7: While baking, whisk powdered sugar, lemon juice, vanilla, and a splash of water or milk into a smooth, drippy glaze.
Step 8: Cool biscuits briefly, then drizzle glaze generously over tops before serving.

Tips & Variations

Use buttermilk instead of milk for a tangier flavor and extra tender biscuits.
Handle the dough gently and avoid overmixing to keep the biscuits flaky.
For a thicker glaze, add less liquid; for a thinner glaze, add a bit more water or milk.
Try substituting blueberries with raspberries or chopped strawberries for a fruity twist.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently in a low oven or microwave before serving. Add glaze after warming to keep it fresh and glossy.

How to Serve

A stack of six golden-brown blueberry scones arranged in a pyramid shape on a white plate, each scone showing two thick layers with a soft, crumbly texture and filled with dark purple blueberries that break the pale yellow dough. The scones are sprinkled with white powdered sugar, and a glossy, white glaze drips down the sides of the top scone and some below. Fresh blueberries are scattered around the plate base. In the background, there is a blue cup filled with black coffee. The surface beneath the plate has a white marbled texture. 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?

Yes, frozen blueberries work well. Toss them in a teaspoon of flour before adding to the dough to prevent them from bleeding too much color and making the dough soggy.

What’s the best way to cut biscuits for fluffier edges?

Press the cutter straight down without twisting. Twisting seals the edges and can prevent the biscuits from rising properly, so avoid twisting for the flakiest, fluffiest results.