Blueberry Butter Swim Biscuits
There’s nothing quite like the magic of blueberry butter swim biscuits. These golden beauties bake in a pool of melted butter and are topped with a sweet almond streusel and bright lemon glaze. They’re soft, tender, and bursting with juicy blueberries in every bite. Perfect for brunch, dessert, or a sneaky midnight snack.
This recipe is a personal favorite in our house. We make it any time we have fresh blueberries on hand (or even a bag of frozen ones tucked away). It’s cozy, simple, and always gets rave reviews! Plus, that buttery crust on the bottom is next-level delicious.
If you’re craving more blueberry goodness, check out our Blueberry Sourdough Bread, Lemon Blueberry Muffins, or our crowd-pleasing Blueberry Cream Cheese Egg Rolls.
Table of contents
Why You’ll Love This Recipe
- Bakes in Butter: The butter creates a crispy, golden crust that tastes like heaven.
- Simple Ingredients: Everything you need is probably already in your pantry.
- Fresh or Frozen Blueberries: No need to plan ahead, just grab what you have.
- Sweet Almond Streusel: Adds a crunchy, bakery-style finish on top.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe starts with a simple biscuit base using flour, baking powder, sugar, and salt, brought together with rich buttermilk and vanilla extract. The magic happens when you pour the batter over melted butter, it gives the biscuits a golden, crispy edge while staying tender inside. Fresh or frozen blueberries bring a burst of sweetness, and the streusel topping made with brown sugar, almonds, and a touch of vanilla adds just the right crunch. Finish it off with a bright lemon glaze, and you’ve got a dreamy dish.
Variations
- Swap the fruit: Try raspberries, blackberries, or chopped strawberries.
- Add citrus: Mix lemon or orange zest into the batter for an extra pop.
- Make it nut-free: Omit the almonds or use seeds for crunch.
- Go full dessert: Serve warm with a scoop of vanilla ice cream.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix dry ingredients and then stir in buttermilk and vanilla.
- Gently fold in blueberries.
- Pour melted butter into dish, then spoon batter over it. Make streusel and sprinkle over top.
- Bake until golden and a toothpick comes out clean. Whisk glaze ingredients and drizzle over warm biscuits.
Expert Tips
- Don’t overmix the batter or the biscuits may be tough.
- Use frozen blueberries straight from the freezer; no need to thaw.
- Let the biscuits sit in the pan for 5–10 minutes after baking for crispier edges.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, a 9-inch square pan works too, but baking time may be slightly shorter.
Yes! You can bake and glaze them a few hours ahead. They’re great served warm or at room temperature.
Absolutely. Once cooled and sliced, wrap tightly and freeze for up to 2 months. Thaw and reheat as needed.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Blueberry Butter Swim Biscuits
Equipment
- 8×8 baking dish
- large mixing bowl
- Small bowls
Ingredients
Biscuits
- 2 ½ cups flour
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 ¾ cups buttermilk
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries do not thaw if frozen
Streusel
- ¼ cup flour
- 2 Tablespoons brown sugar
- 2 Tablespoons cold unsalted butter cubed
- 1 Tablespoons= sliced almonds
- ¼ teaspoon vanilla extract
Glaze
- ¾ cup powdered sugar
- 1 ½ Tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon fresh lemon zest
Instructions
- Preheat the oven to 450°F. Lightly grease or line an 8×8-inch baking dish.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Pour in buttermilk and vanilla extract.
- Mix just until combined (do not overmix). Stir in the blueberries gently.
- Pour the melted butter into the prepared baking dish.
- Carefully spoon the biscuit batter over the butter.
- Spread evenly — the butter will rise up the sides and around the dough.
- In a small bowl, combine flour and brown sugar.
- Cut in the cold butter with a fork or fingers until crumbly.
- Stir in almonds and vanilla extract.
- Sprinkle evenly over the biscuit batter.
- Bake for 25–30 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- While the biscuits cool slightly, whisk together powdered sugar, milk, vanilla, and lemon zest in a small bowl until smooth.
- Drizzle the lemon glaze over the warm biscuits. Slice into squares and enjoy warm or room temperature.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
