12 Delicious Blueberry Lemon Breakfast Biscuits Recipes

Just imagine waking up to the irresistible aroma of freshly baked blueberry lemon breakfast biscuits wafting through your kitchen. Perfect for those busy mornings or lazy weekend brunches, these 12 recipes blend the tangy zest of lemon with the sweet burst of blueberries in a tender, flaky biscuit. Whether you’re a seasoned baker or just starting out, there’s a recipe here to make your mornings brighter. Let’s dive in!

Blueberry Lemon Biscuits with Cream Cheese Frosting

These blueberry lemon biscuits with cream cheese frosting are the perfect treat to brighten your morning or afternoon. They’re fluffy, tangy, and just sweet enough to satisfy your cravings without going overboard.

Ingredients

• For the biscuits:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries
• For the frosting:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, egg, and lemon zest.
5. Gently fold the wet ingredients into the dry ingredients until just combined.
6. Carefully fold in the blueberries, being careful not to overmix to keep the biscuits light and fluffy.
7. Drop 1/4 cup portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. While the biscuits cool, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
10. Once the biscuits are completely cool, spread a generous amount of frosting on top of each one.

Absolutely delightful, these biscuits offer a perfect balance of tart and sweet with a melt-in-your-mouth texture. Try serving them with a side of fresh berries for an extra pop of color and flavor.

Gluten-Free Blueberry Lemon Breakfast Biscuits

Let’s kickstart your morning with something sweet, tangy, and utterly satisfying. These gluten-free blueberry lemon breakfast biscuits are the perfect grab-and-go treat that doesn’t skimp on flavor or texture.

Ingredients

• For the dough:
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, egg, and lemon zest.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined.
6. Gently fold in the blueberries, being careful not to overmix to keep the biscuits tender.
7. Drop 1/4 cup portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 18-20 minutes, or until the edges are golden brown.
9. While the biscuits cool, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze.
10. Drizzle the glaze over the slightly cooled biscuits.

So, there you have it—biscuits that are bursting with juicy blueberries and a zesty lemon kick. The texture? Light and fluffy with a slight crunch from the golden edges. Serve them warm with a dollop of clotted cream for an extra indulgent breakfast.

Vegan Blueberry Lemon Biscuits

Zesty and bright, these vegan blueberry lemon biscuits are the perfect treat to start your day or enjoy with your afternoon tea. You’ll love the tangy lemon paired with sweet blueberries, all wrapped up in a fluffy, tender biscuit.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup coconut oil, solid
  • 3/4 cup almond milk
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
• For the filling:
  • 1 cup fresh blueberries
  • 2 tbsp maple syrup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the coconut oil to the dry ingredients. Use your fingers to rub it in until the mixture resembles coarse crumbs.
4. Pour in the almond milk, lemon zest, and lemon juice. Stir until just combined; the dough should be slightly sticky.
5. Gently fold in the blueberries and maple syrup, being careful not to crush the berries.
6. Turn the dough out onto a floured surface and pat it into a 1-inch thick circle.
7. Use a round cutter to cut out biscuits, placing them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. Let the biscuits cool on the baking sheet for 5 minutes before serving.

Moist and bursting with flavor, these biscuits are best enjoyed warm. Try serving them with a dollop of coconut whipped cream for an extra special treat.

Blueberry Lemon Biscuits with Lemon Glaze

Zesty mornings call for something special, and these blueberry lemon biscuits with lemon glaze are just the ticket. You’ll love how the tangy lemon and sweet blueberries come together in a fluffy, tender biscuit that’s perfect with your morning coffee or as a sweet afternoon treat.

Ingredients

• For the biscuits:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries
• For the lemon glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. Gently fold in the buttermilk and lemon zest until just combined. Be careful not to overmix to keep the biscuits tender.
5. Lightly flour your hands and fold in the blueberries, distributing them evenly without crushing.
6. Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut into 8 equal squares.
7. Place the biscuits on the prepared baking sheet, leaving space between each. Bake for 15-18 minutes, or until golden brown.
8. While the biscuits bake, make the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
9. Once the biscuits are done, let them cool for 5 minutes before drizzling with the lemon glaze.

Yield to the temptation of these biscuits’ soft, buttery layers and the bright pop of lemon glaze. They’re fantastic warm, but if you can wait, the glaze sets into a sweet, crackly topping that’s irresistible.

Healthy Blueberry Lemon Breakfast Biscuits

Alright, you’re going to love these Healthy Blueberry Lemon Breakfast Biscuits. They’re the perfect mix of sweet and tangy, plus they’re super easy to whip up for a quick morning treat.

Ingredients

• For the dough:
  • 2 cups whole wheat flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup honey
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • Zest of 1 lemon
• For the filling:
  • 1 cup fresh blueberries
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
3. In another bowl, mix the honey, applesauce, melted coconut oil, vanilla extract, and lemon zest until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Tip: Don’t overmix to keep the biscuits tender.
5. Gently fold in the blueberries and lemon juice into the dough.
6. Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-18 minutes, or until the edges are lightly golden. Tip: Check at 15 minutes to avoid overbaking.
8. Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’ll firm up as they cool.

Light, fluffy, and bursting with juicy blueberries, these biscuits have a delightful lemony zing. Try serving them warm with a dollop of Greek yogurt for an extra protein boost.

Blueberry Lemon Biscuits with Almond Flour

Just imagine biting into a fluffy, slightly tangy biscuit with bursts of sweet blueberries and a hint of almond. These blueberry lemon biscuits are your next favorite breakfast or snack, easy to whip up with almond flour for a gluten-free twist.

Ingredients

• For the biscuits:
  • 2 cups almond flour
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup cold butter, cubed
  • 1 large egg
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup fresh blueberries
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp almond milk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. In a small bowl, beat the egg with lemon juice and zest. Pour into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries. Tip: Toss blueberries in a bit of almond flour to prevent sinking.
6. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-18 minutes, or until the edges are golden. Tip: Don’t overbake to keep them moist.
8. While the biscuits cool, whisk together powdered sugar, lemon juice, and almond milk for the glaze. Drizzle over the biscuits.

These biscuits are wonderfully moist with a tender crumb, thanks to the almond flour. The lemon glaze adds a sweet-tart finish that pairs perfectly with the juicy blueberries. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Quick and Easy Blueberry Lemon Biscuits

Very few things beat the joy of biting into a warm, flaky biscuit, especially when it’s bursting with the fresh flavors of blueberries and lemon. You’ll love how these quick and easy biscuits come together with minimal fuss, perfect for a lazy weekend breakfast or a sweet afternoon treat.

Ingredients

• For the biscuits:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk
  • 1 cup fresh blueberries
  • 1 tbsp lemon zest
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Gently stir in the buttermilk, blueberries, and lemon zest until just combined. Tip: Overmixing can lead to tough biscuits.
5. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Use a biscuit cutter to cut out biscuits, placing them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the biscuits are golden brown on top. Tip: Check at 12 minutes to avoid overbaking.
7. While the biscuits cool slightly, whisk together the powdered sugar and lemon juice for the glaze. Drizzle over the warm biscuits.

Perfectly tender with a slight crunch on the outside, these biscuits are a delightful mix of sweet and tangy. Serve them with a dollop of clotted cream or a side of lemon curd for an extra special touch.

Blueberry Lemon Biscuits with Chia Seeds

Mmm, you’re going to love these Blueberry Lemon Biscuits with Chia Seeds. They’re the perfect mix of sweet, tangy, and just a bit crunchy, making them an ideal treat for any time of day.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup milk
  • 1 large egg
  • 1 tbsp lemon zest
• For the filling:
  • 1 cup fresh blueberries
  • 2 tbsp chia seeds
  • 2 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. In a separate bowl, whisk together the milk, egg, and lemon zest. Pour this into the flour mixture and stir until just combined.
5. Gently fold in the blueberries, chia seeds, and lemon juice. Be careful not to overmix to keep the blueberries intact.
6. Drop the dough by 1/4 cupfuls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-18 minutes, or until the biscuits are golden brown on top. Tip: Check at 15 minutes to avoid overbaking.
8. Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re best served warm but are also delicious at room temperature.

How delightful these biscuits turn out! The chia seeds add a subtle crunch, while the blueberries and lemon give a fresh, vibrant flavor. Try serving them with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Low-Carb Blueberry Lemon Breakfast Biscuits

Hey, you know those mornings when you want something sweet but also kinda healthy? These low-carb blueberry lemon breakfast biscuits are your answer. They’re fluffy, tangy, and just sweet enough to feel like a treat without the guilt.

Ingredients

• For the dough:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup melted coconut oil
  • 1/4 cup honey
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
• For the blueberries:
  • 1/2 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. In another bowl, mix melted coconut oil, honey, eggs, lemon zest, and lemon juice until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until a dough forms.
5. Gently fold in the blueberries, being careful not to burst them.
6. Scoop the dough onto the prepared baking sheet, forming 12 equal biscuits.
7. Bake for 12-15 minutes, or until the edges are golden brown.
8. Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack.

Enjoy these biscuits warm for a soft, cake-like texture, or let them cool completely for a firmer bite. The lemon zest adds a bright pop of flavor that pairs perfectly with the juicy blueberries. Try serving them with a dollop of Greek yogurt for an extra protein boost.

Blueberry Lemon Biscuits with Coconut Flour

Ever find yourself craving something sweet but not too heavy? These blueberry lemon biscuits with coconut flour are your answer—light, fluffy, and packed with flavor.

Ingredients

• For the biscuits:
  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 1/4 cup honey
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh blueberries
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp water

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together coconut flour, almond flour, baking powder, and salt.
3. In another bowl, mix honey, melted coconut oil, eggs, and lemon zest until smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Carefully fold in the blueberries to avoid crushing them.
6. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 15-18 minutes, or until the edges are golden brown.
8. While the biscuits cool, whisk together powdered sugar, lemon juice, and water for the glaze.
9. Drizzle the glaze over the cooled biscuits.

Best enjoyed fresh, these biscuits offer a delightful contrast between the tart lemon and sweet blueberries. Serve them with a dollop of whipped cream for an extra treat.

Blueberry Lemon Biscuits with Yogurt

Craving something sweet yet tangy to brighten your morning? These blueberry lemon biscuits with yogurt are fluffy, moist, and packed with bursts of berry goodness, perfect for pairing with your coffee.

Ingredients

• For the biscuits:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh blueberries
  • 1 tbsp lemon zest
  • 3/4 cup plain yogurt
  • 1/4 cup milk
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp milk

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Gently fold in blueberries and lemon zest to avoid crushing the berries.
5. In a separate bowl, mix yogurt and milk, then add to the dry ingredients. Stir just until combined. Tip: Overmixing leads to tough biscuits.
6. Turn the dough onto a floured surface, knead lightly, and pat into a 1-inch thick circle.
7. Cut out biscuits using a 2.5-inch round cutter and place on the prepared baking sheet.
8. Bake for 15-18 minutes or until golden brown. Tip: Check at 15 minutes to prevent overbaking.
9. While biscuits cool, whisk together powdered sugar, lemon juice, and milk for the glaze. Drizzle over warm biscuits.

Warm from the oven, these biscuits offer a delightful contrast between the crispy exterior and soft, berry-filled interior. Serve them with a dollop of extra yogurt for a creamy twist or enjoy as is for a simple, satisfying treat.

Blueberry Lemon Biscuits with Honey Drizzle

Unbelievably easy and bursting with flavor, these blueberry lemon biscuits with a honey drizzle are your next favorite breakfast or snack. You’ll love the tangy lemon paired with sweet blueberries, all wrapped up in a fluffy biscuit and finished with a sweet honey glaze.

Ingredients

For the biscuits:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 1 tbsp lemon zest
• 1 cup fresh blueberries

For the honey drizzle:

• 1/4 cup honey
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the buttermilk and lemon zest just until the dough comes together. Be careful not to overmix.
5. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding them can prevent them from sinking to the bottom.
6. Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut into 8 squares.
7. Place the biscuits on the prepared baking sheet, leaving some space between each. Bake for 15-18 minutes, or until golden brown. Tip: For even browning, rotate the baking sheet halfway through.
8. While the biscuits bake, whisk together the honey and lemon juice for the drizzle.
9. Once the biscuits are out of the oven, drizzle them with the honey mixture while they’re still warm.

Every bite of these biscuits is a perfect mix of fluffy, tangy, and sweet. Serve them warm with a dollop of clotted cream or alongside your morning coffee for an extra special treat.

Conclusion

You’ve just discovered 12 scrumptious ways to start your day with blueberry lemon breakfast biscuits! Each recipe offers a unique twist on this delightful combo, perfect for home cooks looking to add some zest to their mornings. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the joy by pinning it on Pinterest for others to enjoy too!