These blueberry butter swim biscuits bake in melted butter, creating crisp golden edges and a soft, fluffy interior filled with juicy blueberries. Finished with a simple vanilla glaze, they’re perfect for breakfast, brunch, or sweet breakfast sandwiches.

About This Recipe

If you love butter swim biscuits, this blueberry version is a must try. The biscuit dough bakes/fries directly in melted butter, creating crispy edges and a tender center.

Fresh blueberries add little bursts of juicy sweetness throughout the biscuits, while the vanilla glaze adds the PERFECT finishing touch. They’re delicious served warm for breakfast or used to make sweet-savory breakfast sandwiches with sausage, egg, and cheese.

Why You’ll Love This Recipe

• Easy biscuit recipe with no cutting butter
• Crispy buttery edges from baking in melted butter
• Soft and fluffy texture
• Juicy blueberries in every bite
• Perfect for breakfast, brunch, or sweet-savory sandwiches
• Simple ingredients and quick prep

Ingredients You’ll Need

Salted butter
All-purpose flour
Baking powder
Kosher salt
Granulated sugar
Buttermilk
Vanilla extract
Melted butter
Fresh blueberries
Powdered sugar
Milk or cream

How to Make This Recipe

Melt butter in an 9×9 baking dish while the oven preheats. Toss the blueberries with sugar and flour. Whisk together the dry ingredients, then mix the buttermilk, vanilla, and melted butter in a separate bowl. Combine the wet and dry ingredients just until a thick dough forms and gently fold in the blueberries. Spread the dough over the hot butter, score into squares, and bake until golden and fluffy. Drizzle with vanilla glaze and serve warm.

Tips for Success

• Let the butter fully melt and bubble before adding the dough
• DO NOT over-mix the biscuit batter
• Toss blueberries in sugar and flour to prevent excess moisture and add a little extra sweetness
• Score the dough before baking for easy cutting
• Let the biscuits cool slightly before glazing

Frequently Asked Questions

Can I make these ahead of time?
Yes. Bake the biscuits and store them at room temperature for up to 1 day.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.

Can I freeze them?
Yes. Wrap tightly and freeze for up to 2 months.

What’s the best way to reheat them?
Warm in a 325°F oven or microwave briefly until heated through.

Can I use frozen blueberries?
Yes. Use them straight from frozen and toss with the sugar and flour.

What to Serve With

• Maple sausage or breakfast sausage
• Scrambled or baked eggs
• Crispy bacon
• Fresh fruit
• Coffee or iced lattes

More Recipes You’ll Love

Blueberry Butter Swim Biscuit Recipe

Yield: 9

Author: Amelia is NOT a Chef

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Soft, buttery butter swim biscuits packed with jammy blueberries and finished with a simple vanilla glaze. These tender biscuits bake in melted butter, creating crisp golden edges and a fluffy interior—perfect served warm or turned into sweet-savory breakfast sandwiches.

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Ingredients

Blueberry Butter Swim Biscuits

½ cup (1 stick) salted butter (for pan)
2½ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
¼ cup granulated sugar
2 cups buttermilk, room temperature
2 teaspoons vanilla extract
2 tablespoons melted butter (for biscuit batter)
1½ cups fresh blueberries
1 tablespoon granulated sugar (for blueberries)
1 teaspoon flour (for blueberries)

Vanilla Glaze

1 cup powdered sugar
3-4 tablespoons cream
2 teaspoons vanilla extract
Pinch kosher salt

Instructions

Blueberry Butter Swim Biscuits

Preheat the oven to 450°F.
Place the butter in an 9×9-inch baking dish and put it in the oven while it preheats. Allow the butter to melt completely.
In a small bowl, toss the blueberries with the sugar and flour.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, combine the buttermilk, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. The dough should look thick and shaggy.
Gently fold the blueberries into the dough using minimal mixing.
Carefully spread the dough into the hot butter in the baking dish. The butter will rise around the edges.
Use a knife or spatula to score the dough into 9 squares before baking.
Bake for 30-35 minutes, until the biscuits are deeply golden brown and the center is fully set. NOTE: Place lined pan underneath to catch potential spillage. NOTE 2: Keep your eye out for browning- I tented loosely with foil around 25 minutes and then baked another 10 minutes until done.
Let the biscuits cool in the pan for about 10 minutes.

Vanilla Glaze

In a small bowl, whisk together the powdered sugar, milk or cream, vanilla extract, and a pinch of salt until smooth and pourable.
Drizzle the glaze lightly over the warm biscuits so it melts slightly into the surface.