Lemon Blueberry Biscuits
Brighten up your breakfast or afternoon tea with these tantalizing Lemon Blueberry Biscuits! This easy, 30-minute recipe combines buttery, flaky goodness with bursts of juicy blueberries and a zesty lemon kick, making these biscuits both refreshing and comforting. A touch of heavy cream ensures a tender crumb, while a drizzle of sweet-tart lemon glaze takes them to the next level. Perfect for spring brunches or a quick indulgence, these homemade biscuits are sure to impress with their vibrant flavor and bakery-style appearance. Grab your fresh blueberries and lemon zest, and treat yourself to a batch of these irresistible, golden-brown delights!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 0.75 cups heavy cream, plus more for brushing
- 1 tablespoon lemon juice
- 0.5 cups powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the dry mixture until it resembles coarse crumbs.
Stir in the lemon zest to distribute the flavor evenly throughout the mixture.
Gently fold in the fresh blueberries, being careful not to squash them.
In a small bowl, whisk together the heavy cream and 1 tablespoon of lemon juice.
Gradually pour the cream mixture into the dry ingredients, stirring gently with a fork until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
Using a round biscuit cutter or the rim of a glass, cut out biscuits and place them on the prepared baking sheet, leaving about 1 inch of space between each.
Brush the tops of the biscuits with a little extra heavy cream to encourage browning.
Bake in the preheated oven for 13-15 minutes, or until the biscuits are golden brown and cooked through.
While the biscuits are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
Once the biscuits have cooled slightly, drizzle the lemon glaze over the top using a spoon or piping bag.
Serve warm and enjoy these delightful Lemon Blueberry Biscuits!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 15.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
