Blueberry Butter Swim Biscuits are the ultimate comfort food fusion—buttery, fluffy, and bursting with juicy blueberries. Whether you’re a seasoned baker or just starting out, these biscuits are incredibly easy to make and yield delicious results every time. No biscuit cutter or fancy tools required! Whether you’re enjoying them for breakfast, as a sweet addition to brunch, or a cozy dessert, these Blueberry Butter Swim Biscuits are sure to become a staple in your kitchen. The melt-in-your-mouth texture paired with the sweetness of fresh blueberries makes this a must-try recipe for any home baker.
Why You’ll Love This Blueberry Butter Swim Biscuits Recipe
This recipe stands out because of its simplicity and indulgent taste. The “swim” method—baking the dough in a pool of butter—creates an irresistible golden crust while keeping the interior tender and moist. The blueberries add a natural sweetness and vibrant color that make each bite a burst of joy. Plus, it takes just 35 minutes from start to finish, making it ideal for busy mornings or last-minute dessert cravings.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon salt
- 1 3/4 to 2 cups buttermilk
- 1 1/2 cups fresh or frozen blueberries
- 1 cup powdered sugar
- 2 to 3 tablespoons milk (for glaze)
Step-by-Step: How to Make Blueberry Butter Swim Biscuits
- Preheat the oven to 450°F. Lightly grease a 9×9-inch baking dish with nonstick spray.
- Melt the butter in the microwave and pour it into the prepared baking dish. You can melt the butter directly in the dish if it’s microwave-safe and not metal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Add buttermilk: Pour in 1 3/4 cups of buttermilk and stir until a sticky dough forms. Add a bit more buttermilk if the mixture seems too dry.
- Fold in blueberries: Gently stir in the blueberries without overmixing.
- Transfer to dish: Pour the biscuit dough into the baking dish over the melted butter. Spread it evenly using a spatula or greased hands.
- Score the dough: Lightly cut the dough into 9 squares to make serving easier after baking.
- Bake: Place the dish on the middle rack and bake for 25-30 minutes. Rotate halfway through for even baking. Look for a golden-brown top and a clean toothpick when inserted in the center.
- Prepare the glaze: In a small bowl, mix the powdered sugar and milk together until smooth.
- Cool and serve: Let the biscuits cool slightly before slicing along the scored lines and serving.
Helpful Tips
- Use aluminum-free baking powder to avoid any bitter aftertaste.
- Don’t overmix the dough once you add the blueberries; this prevents them from bursting and the dough from getting tough.
- If using frozen blueberries, do not thaw them before adding to the batter.
- To spread the sticky dough easily, spray your hands or spatula with nonstick cooking spray.
- For a stronger blueberry flavor, consider adding a teaspoon of lemon zest to the batter.
Substitutions And Variations
- Buttermilk: If you don’t have buttermilk, mix 1 3/4 cups of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes.
- Berries: Swap blueberries for raspberries, blackberries, or chopped strawberries.
- Sugar: Add brown sugar for a deeper, caramel-like sweetness.
- Gluten-free option: Use a 1-to-1 gluten-free flour blend suitable for baking.
- Add-ins: Try adding chopped nuts or white chocolate chips for a different twist.
Storage Instructions
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat individual portions in the microwave for 15-20 seconds or warm them in the oven at 300°F for about 5-7 minutes.
To freeze, wrap biscuits tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutritional Information
Each serving (1 biscuit) approximately contains:
- Calories: 335
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Sugar: 18g
- Fiber: 2g
- Protein: 5g
- Sodium: 310mg
(Keep in mind these are rough estimates and may vary depending on ingredient brands and any substitutions used.)
Serving Suggestions
- Enjoy warm with a fluffy scoop of vanilla ice cream or a swirl of whipped cream.
- Complement with a fresh fruit medley and a steaming mug of coffee for a satisfying breakfast.
- For brunch, accompany with a mimosa or iced tea.
- Dust with extra powdered sugar for an elegant dessert presentation.
Frequently Asked Questions About Blueberry Butter Swim Biscuits
Can I use frozen blueberries instead of fresh? Yes! Just add them straight from the freezer without thawing to prevent excess moisture in the dough.
Can I make these biscuits ahead of time? Absolutely. You can prepare the dough and store it covered in the refrigerator for up to 24 hours before baking. You may need to increase the baking time slightly if baking from cold.
Can I skip the glaze? Yes, the glaze is optional. The biscuits are delicious on their own or you can use a different topping like honey or maple syrup.
Do I need a biscuit cutter? Not at all! These biscuits are “drop-style” and simply spread into the pan. Scoring the top before baking helps guide your cuts later.
What if I don’t have buttermilk? You can make a quick buttermilk substitute by mixing regular milk with lemon juice or vinegar. Let it sit for 5-10 minutes before using.
Conclusion
Thank you so much for stopping by to explore this easy and irresistible Blueberry Butter Swim Biscuits recipe! It’s one of my favorite treats because it’s effortless to make yet delivers rich, buttery flavor and bursts of berry goodness in every bite. Whether you’re whipping them up for breakfast, dessert, or anything in between, I hope they bring joy and deliciousness to your table. Happy baking, and thank you for being a part of this food-loving community. Enjoy every warm, gooey, and blueberry-packed bite!
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Blueberry Butter Swim Biscuits
- Total Time: 35 minutes
- Yield: 9 biscuits 1x
- Diet: Vegetarian
Description
Blueberry Butter Swim Biscuits are soft, golden, and bursting with blueberries. A no-fuss recipe perfect for breakfast, brunch, or dessert. Bake a batch today!
Ingredients
1/2 cup unsalted butter, melted
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp aluminum-free baking powder
1/2 tsp salt
1 3/4 to 2 cups buttermilk
1 1/2 cups blueberries (fresh or frozen)
1 cup powdered sugar
2–3 tbsp milk (for glaze)
Instructions
- Preheat the oven to 450°F. Lightly grease a 9×9-inch baking dish with nonstick spray.
- Melt the butter in the microwave and pour it into the prepared baking dish. You can melt the butter directly in the dish if it’s microwave-safe and not metal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Add buttermilk: Pour in 1 3/4 cups of buttermilk and stir until a sticky dough forms. Add a bit more buttermilk if the mixture seems too dry.
- Fold in blueberries: Gently stir in the blueberries without overmixing.
- Transfer to dish: Pour the biscuit dough into the baking dish over the melted butter. Spread it evenly using a spatula or greased hands.
- Score the dough: Lightly cut the dough into 9 squares to make serving easier after baking.
- Bake: Place the dish on the middle rack and bake for 25-30 minutes. Rotate halfway through for even baking. Look for a golden-brown top and a clean toothpick when inserted in the center.
- Prepare the glaze: In a small bowl, mix the powdered sugar and milk together until smooth.
- Cool and serve: Let the biscuits cool slightly before slicing along the scored lines and serving.
Notes
Use lemon zest for added brightness.
If using frozen blueberries, do not thaw.
Score the dough before baking to make slicing easier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Brunch, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 335
- Sugar: 18g
- Carbohydrates: 48g
- Protein: 5g