Blueberry Butter Swim Biscuits combine the flavors of blueberries, butter, and a hint of sweetness with a moist and fluffy crumb and crispy golden brown top. They can be enjoyed as a breakfast treat, a snack, or even as a dessert! Plus, they are SO EASY to make! For another treat filled with blueberries, try my Blueberry Pie Bombs, too!

Blueberry Butter Swim Biscuits on a White Counter from Overhead and Cut Into Pieces.

Ingredients & Substitutions

Blueberries: With blueberries in peak season, I love using fresh blueberries as much as possible! However, you could also use frozen blueberries. Most of the blueberries will be tossed in granulated sugar and added to the dough. Reserve about 1/4 cup of berries for the topping.

Granulated Sugar: The granulated sugar will be used to coat the blueberries as well as part of the biscuit dough.

Buttermilk: If you don’t have any on hand, make your own buttermilk. I would not recommend using milk in the recipe; you will not get the tanginess you get from the buttermilk.

Butter: With these being butter swim biscuits, meaning they will be ‘swimming’ in butter, you will need a stick of unsalted butter. When tested with salted butter, the biscuits were a bit too salty for the taste testers.

Turbinado Sugar: Turbinado Sugar is a sugar that would fall between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color), it will provide a slight butterscotch flavor and has larger and coarser grains. If you can’t find turbinado sugar, you can use granulated sugar for the topping.

Blueberry Butter Swim Biscuit Batter in a Pan with Malted Butter.

Can I Use A Different Sized Pan?

Sure! You could use a 9×9-inch baking dish or an 11×7-inch dish, but the biscuits will be thinner. If using a different pan, be sure to watch the biscuits closely as baking time will need to be adjusted.

Close up of a Blueberry Butter Swim Biscuit Showing Tender Crumb.

Storing and Reheating Blueberry Butter Swim Biscuits

Although best served fresh on the day of baking, they will last for a couple of days when stored properly.

  1. Allow the biscuits to cool to room temperature.
  2. Wrap tightly with aluminum foil. (Only use plastic wrap if the biscuits are completely cooled; trapping them in hot air could make the biscuits soggy.)
  3. Place in refrigerator to store for up to 2-3 days. (You can also leave the biscuits at room temperature if you prefer.)
  4. Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.
Hand Holding Blueberry Butter Swim Biscuit and Showing the Bottom Soaked in Butter.

Can I Freeze Butter Swim Biscuits?

Absolutely! To freeze, wrap cooled biscuits tightly with aluminum foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tightly and air can’t get to them, they should remain fresh for a couple of months. When ready to enjoy, let them thaw overnight in the refrigerator or at room temperature before reheating.

Blueberry Butter Swim Biscuits on a White Counter from Overhead and Cut Into Pieces.
5 from 3 votes

Blueberry Butter Swim Biscuits

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Butter Swim Blueberry Biscuits combine the flavors of blueberries, butter, and a hint of sweetness with a moist and fluffy crumb and crispy golden brown top. They can be enjoyed as a breakfast treat, a snack, or even as a dessert!


  • 1 cup (148 g) blueberries, fresh or frozen, divided
  • 3 tablespoons granulated sugar, divided
  • 2 ½ cups (312.5 g) all-purpose flour
  • 4 teaspoons baking powder
  • 2 cups buttermilk
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 teaspoons turbinado sugar


  • Preheat the oven to 450°F.
  • To a small bowl, add ¾ cup of blueberries. Rinse the berries and toss with 2 tablespoons granulated sugar. Set aside.
  • To a medium bowl, add flour, baking powder, and the remaining tablespoon of granulated sugar. Use a whisk to sift the ingredients.
  • Pour in the buttermilk and stir until mostly combined, being careful not to overwork the dough.
  • Fold in the sugar-coated blueberries, including any liquid from the berries.
  • Pour the melted butter into an 8×8-inch baking dish. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
  • Cut the unbaked dough into 9 squares (3×3 pattern). Top with the remaining ¼ cup of blueberries and sprinkle with turbinado sugar. Bake for 30-32 minutes, or until the tops are golden brown.
  • Allow the butter to be absorbed into the biscuits before cutting and serving.


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What the Test Kitchen had to say about this recipe:


Butterswim Biscuits with blueberries? Yes, please! These biscuits are a breeze to prepare and taste great! The blueberry is subtly sweet so no overwhelming sugary flavors in this one. This would be perfect paired with a cup of coffee!


I LOVE our butter swim biscuits, so I knew I would love them with fresh blueberries. So easy, but so delicious!


Blueberries and the delicious butter swim biscuits, you can't go wrong with it! You could eat this for breakfast or as a snack!


These butter swim biscuits work so well with fruit! I haven't tried them with anything but savory ingredients. I enjoy how the blueberries offer just a hint of sweetness. The biscuits are buttery, soft, and fluffy!


These are easy and so delicious! They're not overly sweet and the blueberry flavor doesn't get drowned out by the biscuits, perfect for morning coffee!


These are delightful! Just a little sweet and so buttery and delicious. Would make a perfect quick breakfast!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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