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Blueberry Lemon Yogurt Biscuits with Lemon Glaze Recipe

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4.1 from 15 reviews

These delightful Blueberry Biscuits are a perfect balance of tender, flaky texture and sweet-tart burst of fresh blueberries, enhanced with a hint of lemon zest. Finished with a tangy lemon glaze, they make a delicious breakfast treat or afternoon snack that’s easy to prepare and bake in under an hour.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 45 minutes
  • Yield: 1 dozen (12 biscuits)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup lemon yogurt
  • 1 large egg, room temperature
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest

Fruit

  • 1 cup fresh or frozen blueberries

Glaze

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Instructions

  1. Preheat and Prepare Dry Mixture: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the lemon yogurt, room-temperature egg, melted butter, and grated lemon zest until fully blended.
  3. Combine and Fold in Blueberries: Add the wet ingredients to the dry ingredients and stir gently just until the mixture is moistened. Carefully fold in the blueberries to avoid breaking them.
  4. Shape and Bake Biscuits: Drop the batter by 1/3 cupfuls onto a greased baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 15-18 minutes or until the biscuits turn light brown on top and a toothpick inserted comes out clean.
  5. Prepare the Lemon Glaze: While the biscuits bake, combine the confectioners’ sugar, lemon juice, and grated lemon zest in a small bowl. Stir until the glaze is smooth.
  6. Glaze and Serve: Once the biscuits are warm out of the oven, drizzle the lemon glaze over the top. Serve immediately for best texture and flavor.

Notes

  • Use frozen blueberries without thawing to prevent the batter from turning purple.
  • Ensure the egg is at room temperature to help the batter mix evenly.
  • You can substitute lemon yogurt with plain yogurt plus 1 tablespoon of lemon juice for acidity.
  • For a dairy-free option, use plant-based yogurt and vegan butter.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://allcookedup.com/blueberry-lemon-yogurt-biscuits-with-lemon-glaze-recipe/