Fluffy Blueberry Cinnamon Crunch Biscuits to Delight Mornings

Blueberry Cinnamon Crunch Biscuits are the perfect homemade comfort food for breakfast or brunch, combining juicy blueberries with a crunchy cinnamon sugar crust.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 biscuits

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Biscuit Base

2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
1 cup Cake flour Use homemade cake flour by mixing all-purpose flour with cornstarch.
2 tablespoons Granulated sugar Adds sweetness to balance flavors.
1 tablespoon Baking powder Acts as a leavening agent for fluffiness.
1 teaspoon Baking soda Works in harmony with sourdough for rising.
0.5 teaspoon Salt Balances the sweetness for a well-rounded flavor.

For the Wet Ingredients

0.5 cup Salted butter Keep it cold for a flaky texture.
0.75 cup Buttermilk Substitute with a mixture of milk and vinegar if needed.
0.5 cup Sourdough discard Gives a subtle tang; Greek yogurt can also be used as a substitute.

For the Flavor

1 cup Fresh or frozen blueberries Frozen blueberries can go in directly from the freezer.
0.25 cup Brown sugar Enhances flavors with deeper sweetness.
1 teaspoon Cinnamon Infuses warmth and delicious flavor.
1 teaspoon Vanilla bean paste Substitute with vanilla extract if necessary.

For Serving

0.25 cup Honey or raw honeycomb Enhances sweetness when serving.
1 teaspoon Flaky sea salt A finishing touch to amplify flavors.

Equipment

oven
Mixing Bowls
Measuring Cups
baking sheet
parchment paper
Pastry Cutter

Method

Step-by-Step Instructions for Blueberry Cinnamon Crunch

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, and salt.
Cut in the cold salted butter into the dry mixture until the texture resembles coarse crumbs.
Pour in the buttermilk and sourdough discard, gently stirring until just combined.
Gently fold in the blueberries.
Using a large scoop, portion out dollops of the dough onto the prepared baking sheet.
Mix together brown sugar and cinnamon, then sprinkle over the tops of each biscuit.
Bake for 20-25 minutes, or until deeply golden brown.
Let cool slightly, then serve with whipped salted vanilla bean butter, honey, and flaky sea salt.

Nutrition

Serving: 1biscuitCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days at room temperature; refrigerate for 4-5 days, or freeze for up to 2 months.

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