Chef Mia

Blueberry Lemon Donut Holes Recipe – Baked, Fresh, and Filled

Growing up in Morocco, my mother would make tiny sesame-scented doughnuts called sfenj for Friday mornings. We’d dip them in honey and watch the steam rise. Years later, at culinary school in Paris, I learned to transform that same love for fried dough into elegant pastries—but these blueberry lemon donut holes are my New York twist: baked, not fried, filled with tangy lemon curd and finished with a bright citrus glaze. This easy blueberry cake donut holes recipe brings together the best of my worlds: the warmth of home, the precision of French pastry, and the bold flavors of my adopted city.

Imagine biting into a tender, cakey golden sphere studded with juicy blueberries, only to be met with a burst of silky lemon curd in the center. The citrus glaze—made with fresh orange and lemon juice—adds a glossy, zesty finish that cuts through the richness. A whisper of cinnamon and nutmeg in the batter keeps everything cozy. The scent alone will pull everyone into the kitchen.

I’ve tested this recipe dozens of times to make sure it’s foolproof for home bakers. The secret? A high‑ratio of buttermilk for tenderness, plus a gentle hand when folding blueberries to avoid streaks. I’ll also share my best tip for filling donut holes without leaks—something I learned the hard way at my first pastry station in Paris. Plus, a caution about overmixing that can turn your donut holes tough. Trust me, after one batch, you’ll never buy store‑bought again.

Why This Blueberry Cake Donut Holes Recipe Is the Best

The Flavor Secret – Most blueberry donut holes taste one‑note sweet. I layer brightness from two citrus fruits in the glaze and add a tangy lemon curd filling. The buttermilk in the batter enhances the blueberry flavor and creates a tender crumb. It’s a balanced bite that keeps you reaching for “just one more.”

Perfected Texture – Baking instead of frying gives you a light, fluffy interior without grease. The trick is to not overmix the batter and to measure your flour correctly (spoon and level!). The little bit of cornstarch in the blueberries (if using frozen) helps prevent them from sinking. I also add a touch of nutmeg—a classic French baker’s secret for warmth.

Foolproof & Fast – From start to finish, these are ready in about 30 minutes. No yeast, no deep‑frying, no complicated equipment. Even if you’ve never made donut holes before, my step‑by‑step instructions and pro tips will guide you to success. Your family will think you spent hours.

Blueberry Lemon Donut Holes Recipe Ingredients

On weekend mornings, I walk to the Union Square farmers market and grab a pint of fat blueberries from New Jersey. The citrus I pick up at the corner bodega—always organic for the zest. And the buttermilk? I keep a carton in the fridge at all times, because it’s the secret to so many of my baked goods. These simple, quality ingredients come together to create something truly special.

Ingredients List

• For the Donut Holes:
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw)
• For the Lemon Curd Filling:
  • 1/2 cup lemon curd (store-bought or homemade)
• For the Citrus Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon lemon zest

Ingredient Spotlight

Blueberries – Fresh or frozen both work. If using frozen, add them directly to the batter without thawing to prevent blue streaks. Wild blueberries are sweeter and smaller, but regular ones are fine. At the farmers market, look for firm, dusty‑blue berries.

Buttermilk – This is the key to tender cake donut holes. The acid reacts with the baking soda and powder to create lift and a soft crumb. No buttermilk? Make a quick substitute: 1/2 cup milk plus 1/2 tablespoon lemon juice, stirred and left for 5 minutes.

Lemon Curd – I love a good store‑bought curd (like Bonne Maman), but homemade is simple. You can make it ahead. The tangy curd balances the sweet cake and glaze. If you don’t have lemon curd, you can substitute with a thick lemon jam or even a citrusy pastry cream.

Citrus for Glaze – Fresh orange juice and lemon juice create a bright, not‑too‑sweet glaze. Orange zest adds an aromatic note. Use a microplane for the zest—it makes a difference. Don’t use bottled juice; the fresh flavor is essential.

How to Make Blueberry Cake Donut Holes with Citrus Glaze – Step-by-Step

Trust me, you’ll be done before you know it. Here’s how to make the best homemade lemon curd donuts that are baked, not fried, and bursting with flavor.

Step 1: Prepare the Oven and Pan

Preheat your oven to 375°F (190°C). Grease a mini donut hole pan well with butter or nonstick spray. If you don’t have a mini pan, line a baking sheet with parchment paper—you’ll pipe the batter into small mounds later. I use a silicone mini donut hole pan for easy release.

💡 mia’s Pro Tip: If using a metal pan, grease every cavity thoroughly, even if it’s nonstick. A light dusting of flour over the butter helps the donut holes pop out perfectly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking aerates the flour and ensures even distribution of leaveners and spices. Set aside.

⚠️ Common Mistake to Avoid: Don’t skip the nutmeg. A little warmth from nutmeg makes the blueberry flavor pop. Use fresh grated if you have it.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla until smooth. Make sure the melted butter isn’t hot—you don’t want to cook the egg. A fork works fine for whisking.

💡 mia’s Pro Tip: Warm the buttermilk slightly (not hot) if it’s cold from the fridge. This helps the batter come together without lumps.

Step 4: Fold in Blueberries

Pour the wet mixture into the dry ingredients. Stir with a spatula just until no streaks of flour remain—a few lumps are okay. Then gently fold in the blueberries with a few quick strokes. Overmixing develops gluten and makes the donut holes tough. If using frozen blueberries, add them frozen; they’ll distribute more evenly.

⚠️ Common Mistake to Avoid: Do not overmix! Stop as soon as the flour is incorporated. Overmixed batter leads to dense, hockey‑puck donut holes. I know because I’ve made that mistake too many times.

Step 5: Fill and Bake

Spoon the batter into the prepared pan, filling each cavity about 2/3 full. For a piping method (if using parchment), transfer batter to a zip‑top bag, snip a corner, and pipe small rounds about 1 inch wide. Bake for 10–12 minutes, until golden brown and a toothpick inserted into a donut hole comes out clean (no wet batter). Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling.

💡 mia’s Pro Tip: If you don’t have a donut hole pan, pipe the batter onto a parchment‑lined baking sheet in small rounds about 1.5 inches apart. They’ll spread slightly into perfect domes. Bake time stays the same.

Step 6: Inject Lemon Curd

Once the donut holes are completely cool, prepare your piping setup. Fill a small piping bag or a plastic zip‑top bag with the lemon curd. Snip a tiny tip, or use a Bismarck piping tip (long and thin). Insert the tip into the side of each donut hole and squeeze gently until you feel resistance—that means the curd is filling the center. Don’t overfill or it will leak.

⚠️ Common Mistake to Avoid: The number one mistake is overfilling. Squeeze only about 1/2 to 1 teaspoon per donut hole. If you see curd oozing out the hole, you’ve put too much. Wipe it off before glazing.

Step 7: Make Citrus Glaze

In a medium bowl, whisk together powdered sugar, orange juice, lemon juice, orange zest, and lemon zest until smooth. The glaze should be thick but pourable—if too thick, add a few more drops of orange juice; if too thin, add more powdered sugar. Use immediately.

💡 mia’s Pro Tip: For a glossy glaze that stays soft, add 1 teaspoon of light corn syrup or golden syrup. It prevents the glaze from hardening into a rock‑hard shell and adds a beautiful sheen.

Step 8: Glaze and Set

Dip the top of each filled donut hole into the glaze, letting excess drip back into the bowl. Place on a wire rack set over a baking sheet to catch drips. Allow the glaze to set for about 10–15 minutes before serving. The glaze will firm up slightly but remain tender.

⚠️ Common Mistake to Avoid: Don’t glaze while the donut holes are still warm or the glaze will melt and become runny. Wait until they are completely cool.

Serving & Presentation

These blueberry cake donut holes with citrus glaze and lemon curd filling are a showstopper on any brunch table. Arrange them on a large wooden board or a white platter. I like to sprinkle a little extra orange zest over the glazed tops and add a few fresh blueberries around for color. For a Moroccan‑French twist, serve them alongside a small bowl of warm honey to drizzle—just like my mom’s sfenj.

Pair them with a cup of strong coffee, a frothy latte, or a glass of cold milk. They’re also fantastic with a scoop of vanilla ice cream for dessert. In NYC, I often bring a batch to Sunday brunch potlucks—they disappear faster than anything else on the table.

Make-Ahead, Storage & Reheating

As a busy NYC blogger, I’m all about making life easier. These donut holes are perfect for prepping ahead—you can bake and freeze them, then glaze on the day you serve. Here’s my go‑to storage plan to keep them tasting fresh.

If you’re reheating refrigerated donut holes, pop them in a 300°F oven for 5 minutes—they’ll taste almost fresh‑baked. For glazed donut holes, avoid the microwave; it makes the glaze sticky. Instead, warm them in a low oven or eat them at room temperature. I actually prefer them after a few hours: the glaze sets a bit and the flavors meld beautifully.

Variations & Easy Swaps

This recipe is like a blank canvas. Here are three delicious ways to switch it up, depending on what’s in season or what you’re craving.

Raspberry Rose Variation

For a floral twist, replace blueberries with an equal amount of fresh raspberries. Add 1/2 teaspoon of rose water to the wet ingredients. For the glaze, use only lemon juice (omit orange juice) and add a drop of pink food coloring. This variation reminds me of the rose‑infused pastries I had in Paris. The raspberry seeds add a nice texture, and the rose aroma is subtle but romantic.

Gluten‑Free Version

I’ve tested this with a good 1:1 gluten‑free flour blend (like King Arthur Measure for Measure) and it works perfectly. Add 1 extra tablespoon of buttermilk to compensate for the extra absorption. Bake for 11–13 minutes, checking at the 11‑minute mark. The texture is slightly more delicate, so handle gently when filling. They’ll still be wonderfully tender and flavorful.

Chocolate Ganache Donut Holes

If you’re a chocolate lover, skip the citrus glaze and dip the filled donut holes in a silky dark chocolate ganache. Heat 1/2 cup heavy cream until simmering, pour over 4 ounces of chopped dark chocolate (70%), let sit 2 minutes, then stir until smooth. Dip the tops and sprinkle with sea salt. I love this version in winter—it’s rich, comforting, and pairs beautifully with the lemon curd filling.

Blueberry Butter Swim Biscuits with Lemon Glaze – Tender, Fluffy, and Loaded with Blueberries

I still remember the first time I made Blueberry Butter Swim Biscuits — it was a rainy Sunday morning in my tiny NYC apartment, and the scent of melted butter and blueberries filled every corner. Growing up in Morocco, my mother would make a similar buttery bread called harcha that we’d tear apart while still warm, and this recipe brings me right back to that table. The magic of these Lemon Glaze Biscuits is in the “swim” — pouring melted butter into the dish and letting the dough soak it up as it bakes, creating a crispy golden bottom and a pillowy, tender center. It’s one of those Easy Blueberry Biscuits that feels special enough for company but simple enough for a weekday treat.

When you pull these Blueberry Lemon Biscuits from the oven, the blueberries have burst into jammy pockets throughout the dough, and the lemon glaze drips down into every crevice. The contrast between the crisp, buttery bottom and the soft, fluffy interior is nothing short of extraordinary. I love how the blueberries stay intact — little bursts of sweetness that cut through the richness of the butter. There’s a whisper of salt in every bite, and the lemon zest in the glaze adds a bright, citrusy pop that makes these Swim Biscuits Recipe truly unforgettable. My daughter says they taste like a blueberry muffin and a buttery biscuit had a baby, and I think she’s right.

What sets my version apart is a detail I picked up in pastry school in Paris: the importance of cold buttermilk and minimal mixing. Overworking biscuit dough is the number one mistake home cooks make, and it leads to dense, tough results. In this recipe, I’ll show you exactly how to handle the dough so your biscuits turn out light and flaky every single time. I also add a touch of lemon zest to the dough itself — something my French pastry chef taught me — which amplifies the lemon-blueberry pairing. Whether you’re a beginner or a seasoned baker, these Blueberry Butter Swim Biscuits are foolproof when you follow these simple steps.

Why This Blueberry Butter Swim Biscuits Recipe Is the Best

The Flavor Secret — The secret is in the “swim” method, which I first learned from a Southern cookbook and then tweaked with my French training. By pouring melted butter into the dish first, the dough absorbs butter from the bottom as it bakes, creating a uniquely crisp, golden crust. The blueberries add pockets of tart sweetness, and the lemon glaze ties it all together with a bright, citrusy finish. This isn’t just another biscuit recipe — it’s a technique that guarantees a perfect result every time.

Perfected Texture — I spent weeks testing the ratio of buttermilk to flour to get that perfect balance of fluffiness and structure. The key is using cold buttermilk straight from the fridge and handling the dough as little as possible. In Paris, I learned that gluten development is what makes bread chewy — and for tender biscuits, you want to avoid it. By stirring just until a shaggy dough forms and then dropping spoonfuls directly into the butter, you get biscuits that are tender on the inside and crisp on the bottom, with no rolling or cutting required.

Foolproof & Fast — From prep to table in 35 minutes, these are the easiest homemade biscuits you’ll ever make. There’s no rolling pin, no biscuit cutter, no chilling the dough — just a bowl, a spoon, and a baking dish. I’ve taught this recipe to absolute beginners in my NYC cooking workshops, and every single person has succeeded on their first try. The “drop and bake” method removes all the intimidation from biscuit-making, so you can enjoy warm, homemade Blueberry Butter Swim Biscuits any morning of the week.

Blueberry Butter Swim Biscuits Ingredients

One of my favorite rituals is visiting the Union Square Greenmarket in NYC on Saturday mornings to pick up fresh blueberries — especially in July when they’re at their peak. Back in Morocco, we’d use wild blueberries from the Atlas Mountains in my mother’s baking, and the tartness was always bolder. For these Lemon Glaze Biscuits, I recommend using the freshest blueberries you can find, but I’ll also show you how to make this work beautifully with frozen ones (no thawing needed!). Let’s walk through what you’ll need.

Ingredients List

• 1/2 cup (1 stick) unsalted butter, melted
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk, cold
• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

Ingredient Spotlight

Buttermilk — Cold buttermilk is non-negotiable for tender biscuits. The acidity reacts with the baking powder to create lift, and the tanginess balances the sweetness of the blueberries and glaze. If you don’t have buttermilk, make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of whole milk and let it sit for 5 minutes.

Blueberries — Fresh blueberries are ideal when in season, but frozen work perfectly as long as you keep them frozen until the last minute. Thawing them will turn your dough purple and add too much moisture. I prefer smaller wild blueberries when I can find them — they distribute more evenly through the dough.

Butter — Use unsalted butter so you control the salt level. The butter is melted and poured into the dish, so quality matters. I use a European-style butter (like Plugrà) for a richer flavor and better browning. The butter creates that signature “swim” that gives these biscuits their crisp golden bottom.

Lemon — Fresh lemon juice and zest are essential for the glaze. Bottled lemon juice won’t give you the same bright, clean flavor. I recommend rolling the lemon on the counter before juicing to get the most out of it. The zest adds an extra layer of lemon aroma that makes these Easy Blueberry Biscuits truly special.

How to Make Blueberry Butter Swim Biscuits — Step-by-Step

Making these Swim Biscuits is almost too easy — but that’s exactly why I love them. Here’s how to get perfect results every time, with my chef-tested tips along the way.

Step 1: Melt the Butter and Prep the Dish

Preheat your oven to 425°F. Place 1/2 cup (1 stick) of unsalted butter in a microwave-safe bowl and melt it in 30-second increments until fully liquid. Pour the melted butter into a 9×13-inch baking dish and tilt the dish so the butter coats the bottom evenly. Set it aside while you prepare the dough.

💡 mia’s Pro Tip: Use a metal or glass baking dish for the crispiest bottom. Ceramic dishes retain heat differently and may not give you that signature golden crust.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, which is critical for even rising.

⚠️ Common Mistake to Avoid: Don’t skip the whisking. If the baking powder isn’t evenly mixed, some biscuits will rise beautifully while others stay flat. Take 15 seconds to whisk thoroughly.

Step 3: Add the Buttermilk

Make a well in the center of the dry ingredients and pour in 1 1/2 cups of cold buttermilk. Use a wooden spoon or rubber spatula to stir just until a shaggy, lumpy dough forms. There should still be some dry patches — that’s perfectly fine. Overmixing at this stage will develop gluten and make your biscuits tough.

💡 mia’s Pro Tip: The colder the buttermilk, the fluffier your biscuits will be. Cold liquid creates steam more aggressively in the hot oven, which means more lift and a lighter texture.

Step 4: Fold in the Blueberries

Gently fold 1 1/2 cups of blueberries into the dough using a rubber spatula. Use a gentle “cut and fold” motion — scoop under the dough, lift, and turn over. Do this just 6–8 times until the berries are evenly distributed. Overfolding will break the berries and turn the dough purple.

⚠️ Common Mistake to Avoid: If you’re using frozen blueberries, do not thaw them first. Thawed berries release too much liquid and will make the dough soggy and turn it an unappetizing gray-blue color. Fold them in straight from the freezer.

Step 5: Drop the Dough into the Butter

Using a large spoon or a 1/4-cup measure, drop spoonfuls of dough over the melted butter in the dish. It’s okay if the spoonfuls overlap slightly — the dough will spread as it bakes. Don’t try to smooth or flatten the tops; the craggy peaks will brown beautifully and create texture.

💡 mia’s Pro Tip: For even cooking, try to make the spoonfuls roughly the same size. I use a cookie scoop for this — it makes perfectly portioned biscuits and keeps the mess to a minimum.

Step 6: Bake to Golden Perfection

Place the dish in the preheated oven and bake for 20–25 minutes. The biscuits are done when they’re golden brown on top and a toothpick inserted into the center of a biscuit comes out clean (a few moist crumbs are fine, but no raw batter). The edges should be bubbling with butter, and the kitchen will smell incredible.

⚠️ Common Mistake to Avoid: Don’t open the oven door in the first 15 minutes of baking. The rush of cold air can cause the biscuits to collapse. Use the oven light and window to check progress instead.

Step 7: Make the Lemon Glaze

While the biscuits bake, prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons of fresh lemon juice. If the glaze is too thick, add another tablespoon of lemon juice. If it’s too thin, add a little more powdered sugar. Stir in 1 teaspoon of lemon zest if you want extra brightness and a bit of texture.

💡 mia’s Pro Tip: For a thicker glaze that stays put on warm biscuits, use 2 tablespoons of lemon juice and let the glaze sit for 2–3 minutes before drizzling. It will thicken slightly as the powdered sugar fully dissolves.

Step 8: Glaze and Serve

Remove the biscuits from the oven and let them cool in the dish for 5 minutes. This brief rest allows the butter to settle and the structure to set. Drizzle the lemon glaze over the top using a spoon or a small whisk. Serve the biscuits warm, straight from the dish, with extra glaze on the side if you like.

⚠️ Common Mistake to Avoid: Don’t glaze the biscuits while they’re piping hot — the glaze will melt into a puddle and run off. Waiting 5 minutes gives the biscuits time to cool slightly so the glaze stays glossy on top.

Serving & Presentation

These Blueberry Butter Swim Biscuits are best served warm, right from the baking dish, with the glaze still glossy and dripping down the sides. I like to set the dish on the table with a stack of small plates and let everyone pull off their own biscuit — it feels communal and cozy, like something my mother would do in Morocco with a fresh batch of bread. The contrast between the crisp, buttery bottom and the soft, berry-studded top is the whole point, so don’t try to plate them too neatly.

For a brunch spread, I serve these alongside a simple frittata or scrambled eggs and a handful of fresh fruit. The sweetness of the blueberries and lemon glaze means they pair beautifully with a cup of hot coffee or a glass of cold milk. If I’m feeling extra indulgent, I’ll add a dollop of whipped cream or a scoop of vanilla ice cream on top — the warm biscuits and cold cream is a combination I first discovered at a Parisian café and never forgot.

When I bring these to a weekend gathering in NYC, they disappear within minutes. I sometimes double the batch and bake them in two 9×13 dishes — one to serve immediately and one to share with neighbors. The lemon glaze is bright enough to cut through the richness of the butter, making these feel light despite their decadence.

Make-Ahead, Storage & Reheating

As a busy mom and food blogger in NYC, I rely on recipes that work with my schedule. These Blueberry Butter Swim Biscuits are best fresh from the oven, but I’ve tested several ways to make them ahead or store leftovers so they still taste amazing. Here’s everything I’ve learned from years of testing.

If you’re making these ahead for a brunch, I recommend assembling the biscuits in the baking dish (steps 1–5) and then covering tightly with foil and refrigerating for up to 24 hours. When you’re ready to bake, add about 5 minutes to the baking time since the dough will be cold. The biscuits won’t rise quite as high as fresh-made, but they’ll still be delicious and tender.

For reheating leftovers, the oven is your best friend. Skip the microwave — it will make the biscuits soggy and the glaze will turn sticky. Instead, place leftover biscuits on a baking sheet and warm them in a 350°F oven for 8–10 minutes. If you want to refresh the glaze, make a small fresh batch rather than using the leftover glaze, which tends to soak into the biscuits overnight.

Variations & Easy Swaps

One of the things I love most about this Swim Biscuits Recipe is how easy it is to adapt. Whether you’re accommodating dietary needs or just want to try something new, here are my favorite variations that I’ve tested in my own kitchen.

Raspberry-Lime Variation

This is my daughter’s favorite twist. Swap the blueberries for 1 1/2 cups of fresh or frozen raspberries (again, don’t thaw if frozen) and use lime juice and lime zest in the glaze instead of lemon. The raspberries are more tart than blueberries, so you might want to increase the sugar in the dough to 1/3 cup. I love how the lime brightens the raspberry flavor — it reminds me of a Moroccan limeade my mother used to make in the summer.

Gluten-Free Variation

I’ve tested this with two different gluten-free flour blends, and the best results come from a 1:1 baking blend that already includes xanthan gum (like Bob’s Red Mill). The dough will be slightly more delicate, so handle it gently. Add an extra 2 tablespoons of buttermilk to compensate for the extra absorbency of gluten-free flours. The biscuits won’t rise quite as tall, but they’ll be tender and delicious. I serve these at my NYC workshops for gluten-sensitive guests, and they always get rave reviews.

Peach-Brown Sugar Variation

When peaches are in season at the Union Square Greenmarket, I make this version on repeat. Replace the blueberries with 1 1/2 cups of chopped fresh peaches (no need to peel) and swap the granulated sugar in the dough for 1/4 cup packed brown sugar. The brown sugar adds a deeper caramel note that pairs beautifully with the butter. Peaches release more juice than blueberries, so the biscuits will be slightly softer and the bottoms might not get as crisp. Add 2 minutes to the bake time to compensate. Skip the lemon glaze and use a simple vanilla glaze instead — 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.

Share Your Version!

I absolutely love hearing from you — there’s nothing that makes my day like seeing photos of these Blueberry Butter Swim Biscuits fresh from your oven! Did you try the Raspberry-Lime variation? Did you add lemon zest to the dough? Maybe you discovered a new twist I haven’t tried yet. Drop a comment below with your star rating and let me know how it went. Your feedback helps other readers know what to expect, and I personally read every single comment.

When you make these, snap a photo and share it on Instagram or Pinterest. Tag me @exorecipes and use the hashtag #exorecipes so I can find your creation. I always share my favorites on my stories! And if you run into any trouble or have a question I didn’t cover in the FAQ, just ask in the comments — I’ll get back to you as soon as I can. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡