Blueberry Butter Swim Biscuits

Slice of butter swim biscuits on a plate.

Blueberry Butter Swim Biscuits are buttery biscuits bursting with blueberries, topped with a crunchy almond streusel, and a sweet vanilla glaze. The best treat.

Course Bread

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings Biscuits

Calories 266kcal

Equipment

8x8 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 8x8-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

For crispier edges, let the dish sit in the pan for 5–10 minutes after baking before removing it.

Nutrition