Lemon-Blueberry Biscuits | Midwest Living

Lemon-Blueberry Biscuits

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Lemon-Blueberry Biscuits

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  • Makes: 15 to 20 servings
  • Prep 20 mins
  • Bake 15 mins to 18 mins

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Lemon yogurt is the secret ingredient in these pretty biscuits. The recipe comes from Natura Farms in Marine on St. Croix, Minnesota.


  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 egg, slightly beaten
  • 1 8 - ounce carton lemon yogurt
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen unsweetened blueberries
  • Lemon Glaze (see recipe below)


  1. In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Set aside.
  2. In a small bowl, stir together egg, yogurt and lemon zest. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Fold in blueberries. (Do not knead, roll or cut dough.)
  3. Drop dough by rounded tablespoons (or use an ice cream scoop) onto a lightly greased baking sheet. Bake in a 400 degrees oven for 15 to 18 minutes or until lightly browned. Remove biscuits from baking sheet. Place on a wire rack. Drizzle Lemon Glaze over warm biscuits. Serve warm.

Lemon Glaze


  • 1 cup sifted powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 2 - 3 teaspoons lemon juice


  1. In a small bowl, stir together powdered sugar, lemon peel, vanilla, and enough lemon juice to reach drizzling consistency.

Nutrition Facts

(Lemon-Blueberry Biscuits)

Servings Per Recipe 15, cal. (kcal) 197, pro. (g) 4, carb. (g) 35, Fat, total (g) 5, calcium (mg) 81, vit. C (mg) 2, chol. (mg) 30, iron (mg) 1, vit. A (IU) 194, sodium (mg) 230, fiber (g) 1, sat. fat (g) 3

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