Lemon Blueberry Swirl Treats

This tangy-sweet lemon blueberry swirl biscuit recipe has quickly become my signature brunch centerpiece. The combination of bright citrus and bursting berries wrapped in flaky gluten-free dough creates an irresistible morning treat topped with creamy mascarpone icing.

I first created these biscuits for my sister's baby shower when I needed something that looked fancy but could be prepared the night before. The entire family now requests them for every holiday morning and weekend gathering.

Ingredients

• Sweet rice flour: Contributes essential binding structure for these gluten free biscuits maintaining that perfect chew
• Almond flour: Adds richness and tenderness creating a melt in your mouth texture
• Oat flour: Provides familiar biscuit flavor while keeping everything gluten free
• Cold Vermont Creamery butter: Creates essential flaky layers use the highest quality you can find
• Fresh blueberries: Burst during baking creating natural pockets of jammy sweetness
• Mascarpone cheese: Makes for a tangy luxurious icing that perfectly balances the sweetness

How To Make Lemon Blueberry Swirl Biscuits with Mascarpone Icing

Create the flour mixture:

Whisk together the specialty flours sugar baking powder and salt until thoroughly combined ensuring even distribution of leaveners throughout the dough.

Cut in the butter:

Work quickly with cold butter using your fingertips or pastry cutter to create pea sized pieces throughout the mixture which will create those heavenly flaky pockets when baked.

Form the dough:

Gradually add the milk egg mixture working just until the dough holds together when squeezed this creates the perfect moisture level without overhydrating the specialty flours.

Chill thoroughly:

Press dough into a disk wrap and refrigerate at least 30 minutes allowing the butter to resolidify and flours to fully hydrate for optimal texture.

Roll and fill:

Roll dough between parchment paper into a large rectangle then evenly distribute blueberries pressing them slightly into the dough to secure them before rolling.

Create the spiral:

Use the parchment to guide rolling the dough into a tight log then cut decisively with a sharp knife into eight equal pieces to maintain those beautiful swirls.

Bake to golden perfection:

Arrange cut pieces in a buttered parchment lined pan brush with milk sprinkle with sugar and bake until deeply golden about 45 minutes.

Ice while warm:

Drizzle mascarpone icing over slightly cooled biscuits allowing it to melt slightly into all the nooks and crannies for maximum flavor.

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The Meyer lemon zest makes all the difference in this recipe. I grow Meyer lemons in my kitchen windowsill specifically for these biscuits because their slightly sweeter floral notes pair beautifully with the blueberries. One Christmas I forgot to add the zest and everyone immediately noticed something was missing.

Make Ahead Options

These biscuits can be prepped the night before for freshly baked morning treats. Simply prepare the dough roll fill cut and arrange in your baking pan then cover tightly and refrigerate overnight. The next morning simply brush with milk sprinkle with sugar and bake. You may need to add 5 extra minutes to the baking time coming from the cold refrigerator but this actually enhances the flakiness.

Using Frozen Berries

While fresh blueberries provide the best flavor and texture you can substitute frozen berries in a pinch. Do not thaw them first as they will release too much moisture. Toss frozen berries with 1 tablespoon of tapioca flour before sprinkling onto the dough which helps absorb excess moisture during baking. The baking time may increase by 5 to 10 minutes when using frozen berries to ensure the center of the biscuits cooks through completely.

Alternative Flavor Combinations

This versatile dough welcomes seasonal adaptations throughout the year. Try raspberries with orange zest in summer blackberries with lime zest in late summer or diced apples with cinnamon in fall. For a festive holiday version replace blueberries with fresh cranberries and add orange zest to both the dough and icing. The key is maintaining the same quantity of fruit to ensure proper baking.

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Storage and Reheating

While best enjoyed fresh these biscuits can be stored airtight at room temperature for one day or in the refrigerator for up to three days. To reheat place biscuits in a 325°F oven for 7 to 10 minutes until warmed through or microwave individual biscuits for 15 to 20 seconds. Avoid reheating in a toaster as the mascarpone icing may melt and create a mess. For longer storage freeze uniced biscuits tightly wrapped for up to one month thaw overnight in the refrigerator and warm in the oven before icing.

Frequently Asked Questions

→ Can I use regular all-purpose flour instead of the gluten-free mix?

Yes, substitute the gluten-free flours with 2 cups + 3 tablespoons of all-purpose flour for similar results. Adjust the liquid if necessary.

→ Can I prepare the dough ahead of time?

Absolutely! You can refrigerate the prepared dough disk or shaped biscuits overnight. Bake as directed when ready.

→ Can I use frozen blueberries instead of fresh ones?

Yes, but thaw and drain them first to prevent excess moisture from affecting the dough.

→ How should I store leftover biscuits?

Store them in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Rewarm before serving.

→ What can I use instead of mascarpone for the icing?

You can substitute cream cheese or a thick Greek yogurt for mascarpone, adjusting sweetness to taste.

→ How can I make the biscuits dairy-free?

Swap out the butter with a plant-based alternative and use a nondairy milk like almond or oat milk. Use a vegan cream option for the icing.