Indulge in the delightful combination of flavors with these Blueberry Crunch Biscuits topped with zesty lemon glaze! These biscuits are a perfect treat for breakfast or a sweet afternoon snack, featuring a tender, flaky texture and bursts of juicy blueberries in every bite. The warm cinnamon sugar topping adds a comforting sweetness, while the drizzle of fresh lemon glaze brings a bright, refreshing finish. Made with simple ingredients like all-purpose flour, vegan butter, and a hint of maple syrup, they’re both delicious and easy to whip up. Whether you enjoy them fresh out of the oven or save a few for later, these biscuits are sure to become a new favorite in your baking repertoire. Treat yourself and your loved ones to this scrumptious recipe that perfectly balances sweetness and tartness!
Ingredients:
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tbsp sugar
- 1 1/2 tsp salt
- 8 tbsp vegan butter, cold and cubed
- 1 1/3 cups buttermilk (plant-based milk + 1 tsp apple cider vinegar)
- 1 cup fresh or frozen blueberries
**For the topping:**
- 1/8 cup sugar
- 1/2 tbsp cinnamon
**For the lemon glaze:**
- 1 cup powdered sugar
- 2-3 tbsp lemon juice (adjust for desired consistency)
- Zest of 1 lemon
**Additional:**
- 1/4 cup vegan heavy cream or plant milk for brushing the top
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the sugar and cinnamon for the topping. Set aside.
3. Prepare your vegan buttermilk by combining plant-based milk and apple cider vinegar. Set aside.
4. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, sugar, and salt.
5. Add the cubed cold vegan butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture becomes crumbly.
6. Gently fold in the blueberries.
7. Pour in the vegan buttermilk and mix gently until just combined, being careful not to overmix.
8. Grease a 10-inch cast iron skillet with a little oil.
9. Using a 1/2 cup measuring cup, scoop portions of the biscuit dough into the greased skillet.
10. Brush the tops of the biscuits with vegan heavy cream or plant milk.
11. Sprinkle the cinnamon-sugar mixture evenly over the tops of the biscuits.
12. Bake in the preheated oven for about 20 minutes or until the biscuits are golden brown.
13. While the biscuits are baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the lemon juice to reach your desired consistency.
14. Remove the skillet from the oven and let the biscuits cool on a wire rack.
15. Drizzle the lemon glaze over the warm biscuits before serving.
16. Enjoy your delicious Blueberry Cinnamon Biscuits with Lemon Glaze!
Here’s a rough estimate of the nutritional value per biscuit, based on the ingredients used. Keep in mind that these values can vary based on specific brands and quantities used:
- Calories: 180cal
- Total Fat: 8g
- Saturated Fat: 4g (from vegan butter)
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 3g
Note:
To get a more accurate nutritional breakdown, you can input the specific ingredients and quantities into a nutritional calculator or app, as variations in ingredients (like the type of plant milk or brand of vegan butter) can affect the final values.