If you’re looking for the ultimate lazy morning treat that tastes like a cross between a biscuit and a buttery coffee cake, this is it. These Blueberry Sourdough Discard Butter Swim Biscuits are fluffy and moist inside, golden and crisp on the edges, and loaded with juicy blueberries. The best part? The dough bakes right in a pool of melted butter. No kneading, no rolling, and no special equipment required.

This recipe is perfect for using up a little sourdough discard, but it’s just as easy to make without it. Whether you’re a sourdough baker or just someone craving something cozy, this one bowl wonder delivers every time!

Why You’ll Love These

• Made in one bowl with no mixer
• No kneading or shaping required
• Buttery bottoms and golden edges
• Sweet, fluffy, and packed with blueberries
• Uses up sourdough discard or not! (see below)

Can I Make These Without Sourdough Discard?

Absolutely! If you don’t have sourdough discard on hand, just leave it out. No substitutions or adjustments are needed.. seriously. The recipe already contains buttermilk, which adds plenty of moisture and tang on its own. The biscuits will still be buttery, fluffy, and full of blueberry flavor!

Storing & Reheating

• Storage: Keep leftovers at room temperature for 1 day or refrigerate up to 4 days.
• Reheat: Microwave for 15–20 seconds or warm in a toaster oven to re-crisp the edges.

Flavor Variations

• Swap blueberries for chopped strawberries or raspberries
• Add white chocolate chips or toasted pecans
• Try orange zest instead of lemon
• Sprinkle coarse sugar on top before baking

Blueberry Sourdough Discard Butter Swim Biscuits

Yield: 9

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

• ½ cup (113g) unsalted butter, melted
• 2 cups (240g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup (50g) sugar (adjust to taste)
• 1 cup (240g) buttermilk (or milk + lemon juice, see below)
• ½ cup (120g) sourdough discard (unfed)
• 1 to 1¼ cups fresh or frozen blueberries
• 1 tsp vanilla extract (optional)

Instructions

1. Preheat oven to 450°F. Pour melted butter into an 8x8-inch baking dish.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Stir in the buttermilk, sourdough discard and vanilla just until combined.
4. Gently fold in the blueberries. If using frozen, toss them in a teaspoon of flour to reduce bleeding.
5. Pour the batter into the baking dish over the melted butter. Spread evenly and lightly score the top into 9 squares.
6. Bake 25–28 minutes or until golden on top and a tester comes out clean. Brush some additional melted butter on top (optional for shine).
7. Let cool for 10–15 minutes, then cut and serve as-is or drizzle with lemon glaze.

Notes

Buttermilk Substitute:
1 cup milk + 1 tbsp lemon juice or vinegar
Let sit for 5–10 minutes until slightly curdled.