This is a simple, old-fashioned Grandma recipe you’ll come back to for weekend breakfasts, easy brunches, and “just because” baking. Slice into squares and serve warm with coffee or a little extra honey.
These Blueberry Biscuits bake as one golden slab in an 8×8 pan; no scooping or cutting required. Cold butter and tangy buttermilk create tall, tender layers that cradle juicy bursts of fresh blueberries. Brush the warm top with quick honey butter for a glossy finish that tastes like a summer bakery morning.
Hey, you may also enjoy these lovely an old-fashioned cinnamon coffee cake.
A Few Notes Before You Make the Recipe
Avoid over mixing. Stir the dough just until it comes together. Overworking activates the gluten and makes biscuits dense instead of light and flaky.
To keep the blueberries from sinking, coat them lightly in flour before folding them into the dough. This helps suspend the berries more evenly throughout and reduces soggy bottoms.
Frozen blueberries work just fine. No need to thaw; toss them in flour before adding them to the dough. It helps keep the purple color from bleeding everywhere.
Try freezing your butter and grating it right into the flour. It’s easy to get those small, even pieces that melt as the biscuits bake—giving you extra flaky, tender layers. Honestly, it’s way quicker (and less messy) than cutting in cubes. Once you try it, you won’t go back.
How To Make This Recipe
The ingredients and quantities are in the recipe card below.
Blueberry Biscuits Cake
Ingredients
- 11 tablespoons unsalted butter cut into ½-inch pieces and chilled, and one tablespoon melted to grease the pan
- 3 cups grams all-purpose flour spoon and level method
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons Kosher salt
- 7 ½ ounces fresh blueberries about 1½ cups
- 1 ⅔ cups cold buttermilk
Honey Butter
- 2 tablespoons salted butter
- 1 tablespoon honey
Instructions
- With the oven rack in middle position, heat oven to 400℉. Melt the tablespoon of butter and brush the bottom and sides of an 8-inch square baking pan.
- Add the flour, sugar, baking powder, baking soda, lemon zest, and salt together in a large bowl. Whisk to combine.
- Add chilled butter to flour mixture. Use your fingers or a pastry cutter to mash the butter into small, irregular pieces.
- Toss the blueberries into the dough and mix.
- Gently stir in the buttermilk into the dry ingredients until the flour is absorbed. Avoid over mixing!
- Transfer the dough to the buttered pan and spread dough out to the corners.
- Using a bench scraper sprayed with vegetable oil or baking spray, cut dough into 9 equal squares. Do not separate the biscuits; just the lines to make cutting the biscuits easier after baking.
- Bake at 400°F until browned on top and a wooden skewer or knife tip inserted into the center biscuit comes out clean. This should take 40 to 45 minutes. Rotate the pan midway through the baking time and cover loosely with foil if the tops are getting too brown.
Honey Butter
- While the biscuits bake, combine the butter, honey, and salt in a small bowl. Microwave until butter is melted, about 20 seconds. Stir to combine and set aside.
- Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then re-invert biscuits onto wire rack. Brush biscuit tops with all the honey butter and cool for 10 minutes. Using a serrated knife, cut biscuits along scored marks and serve warm.
Store Leftovers
- Room Temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Store up to 3–4 days. Reheat gently to soften.
- Freezer: Wrap and freeze for up to 2 months. Thaw and warm in the oven or microwave.
