- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) lemon yogurt
- 1 large egg
- 1/4 cup butter, melted
- 1 teaspoon grated lemon zest
- 1 cup fresh or frozen blueberries
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
- Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
- In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits. Yield: 1 dozen.
Reviews forLemon Blueberry Biscuits
"Excellent and easy! I also only had 5.3 oz. lemon yogurt, so I added half of a 5.3 oz container of plain nonfat yogurt. Not a problem. Also, I had Lemon Curd on hand, so I used that instead of making a glaze. I like that these are lower in fat and calories than similar muffins and scone recipes. I'll make them again!"
"I never had a blueberry biscuit before today, even though we have loads of blueberries in New England. I'm always looking for different blueberry recipes and, having made this one today, I can honestly say it's a keeper. It was easy to make and absolutely delicious! I only had one 5.3-oz. container of lemon yogurt, so to make a full cup, I added part of a same-size container of key lime yogurt and it still came out very well, not affecting the lemon taste in the least, little bit. I'm recommending this recipe to everyone."
"Delicious! I had to add 1/4 c. Sour cream because our yogurt only comes in a 6 oz. Size. Better than the scones I usually make. This is a keeper!"
"Absolutely fabulous. And so very easy! My only problem: How do I keep them from getting soggy the second day? I've made them three times and I'm planning to make them again tomorrow. SO very good."
"I tried this recipe and loved it - have made it twice now. Second time I used my silicon muffin pan so I didn't need those cupcake papers. Wonderful - I added an A on my copy to remind myself it was GREAT."
"These were really good and quick to make. The few we had left over were just as good a day later."
"easy, tasty and not too sweet. Everyone loved them!"
"Jersey blueberries are in season, so any recipe with blueberries is on my radar now. Well, these are one of the best things I have ever made from this magazine which I've been getting for years! My husband was crazy about them! He called them a perfect cross between a scone and a muffin. They are easy, fabulous, and I will make them over and over again! And I froze some Jersey blueberries, so I can make them in the winter! I also thought the batter seemed a bit dry, but I baked them for just 15 minutes and they came out golden brown and incredibly moist! Fantastic recipe!"
"Made this because I had just picked up some fresh blueberries at the farmer market; such an amazingingly refreshing recipe! My husband, who usually does not care for sweets, loved this recipe and I had rave reviews from a couple moms I had over for a playdate. The lemon glaze is the "icing on the cake" and added the right amount of sweetness to them."