Quick easy lemon blueberry biscotti recipe is as easy as measuring, rolling, and baking. You’ll incorporate fresh ingreidnets into your lemon biscotti batter base, and you will have the option to create a softer blueberry lemon biscotti or a crunchy classic style blueberry lemon biscotti by changing out just 1 ingredient. Plus, every batch of blueberry lemon biscotti will share a consistent flavor because of the 1 secret ingredient I’ll share!
The lemon drizzle icing is optional but definitely will delight the sweet lover in you!

Why You’ll Love Blueberry Lemon Biscotti
While you will find that the baked lemon and blueberry biscotti are still baked twice, from loaf to solid to sliced biscotti servings, the quick and easy lemon-flavored fresh blueberry biscotti result in bakery-shop-like taste and texture upon completion.
- ingredients for your lemon and blueberry biscotti are basic and easy to find
- you can and should make the blueberry lemon biscotti ahead of time
- the easy to roll loaves of biscotti blueberry lemon-flavored batter is easy to work with
- blueberry lemon flavored biscotti are nut free
- easily transport the lemon and blueberry biscotti bars to any family and friend gathering, party or holiday
There is nothing complicated about this biscotti mixture and you can make it very quickly. Aside from the fact that you have to bake the cookies 2x, there is not a lot of excess time spent on the cookie itself.
You’ll be surprised at how easy biscotti making can be and the 1 secrete ingredient makes the best biscotti even better!
Equipment Needed To Make Blueberry Lemon Biscotti
Now you are about to find out why this recipe is over-the-top easy as you don’t need a lot of kitchen essentials to make and bake the lemon and blueberry biscotti.
- mixing bowl
- rubber scraper
- wooden spoon
- hand mixer
- measure cup
- baking tray – my favorite baking trays that are worth every penny are HERE and you can get them 25% off NOW (code InTheKitchenWithDana
- parchment paper
- knife
- cooling rack
My Favorite Baking Trays Are Perfect For Lemon and Blueberry Biscotti
You’ll want a nice long cookie baking tray that can be lined with parchment paper and that allows homemade baked goods to just turn out perfect every time because they heat evenly.
The #1 question I am asked over and over is, “how do your baked goods always turn out perfect?”
The answer is simple, I use these, my favorite baking pans, which I use for almost every cookie and pastry recipe because you just can’t go wrong with them.
If you want your own, click HERE or touch the photo below and my discount to you of 25% off is AUTOMATICALLY applied to your shopping cart.
Grab a set of the 360 Bakeware Stainless steel cookie sheets you will love them for ALL of your holiday baking year-round!
For me it is simple, you invest in ONE good pan, and after buying another because you’ll find a very simple-looking pan that heats evenly and allows you to create incredible baked goods. You simply can’t go wrong with them so buy a pan or a set!
Ingredients For Your Lemon Blueberry Biscotti
Here we go, the big reveal of the ingredients that you will need to make these quick easy lemon and blueberry shortcut biscotti
- eggs
- butter
- flour
- sugar (optional)
- Vanilla (optional)
- cake mix
- water
- blueberries
- lemon zest
- confectionery sugar.
How To Make Lemon Blueberry Biscotti
Preheat your oven before you start mixing your ingredients.
Prep your baking tray by covering it with parchment paper so you have less to clean up after you bake the blueberry and lemon biscotti bars!
Step 1 Prep Your Ingredients To Make the Lemon Boxed Cake Base
Using a large mixing bowl, add your flour, egg, and butter.
Mix.
Next, add in the lemon cake mix and again mix to combine.
If your dough is crumbly you will want to add a tablespoon of water at a time.
If your dough is too wet, add a bit of flour a tablespoon at a time, but mix in between each addition to achieve the perfect texture.
Step 2: Working With The Blueberry and Lemon Biscotti Mixed Dough
Your dough is perfect when it is sticky but not too sticky and when it separates from the bowl without having to work at it.
You’ll divide the dough into 2 portions in the mixing bowl.
Then you will place one portion of the blueberry lemon dough (for the biscotti) onto the parchment paper and roll it into a log.
Once the log is rolled, you will slightly flatten the dough (to widen it).
Repeat the exact same procedure with the other portion of the dough using the other half of the baking tray.
Step 3: The First Bake For The Lemon and Blueberry Biscotti
The first baking time is about 20 minutes.
You’ll know the loaves of blueberry lemon dough are ready to be removed from their 1st bake when you can press your fingers into the baked loaf and the fingerprints rapidly disappear or your dough is lightly brown and the loaf is solid.
This is the time you will pull the loaf of lemon blueberry biscotti out of the oven.
Allow the loaves to rest for at least 10 minutes but not more than 15 before you begin slicing the biscotti.
Slice your blueberry and lemon loaves of biscotti as thick as you prefer and then flip them on their side.
Repeat this for both loaves and then return the pan to the oven to further bake (twice baked = biscotti) for the second time.
The lemon biscotti with blueberry will brown and get nice and crunchy at this point.
Once they are golden brown or darker brown (whichever you prefer) remove them from the oven (not more than 20 minutes)
Allow the freshly baked blueberry lemon-flavored biscotti to rest to cool.
Ice once they are cooled and then serve. ~ Dana xo
What To Sere With Your Lemon Blueberry Biscotti?
Sides
Watermelon slices are great on the side and provide a soft and cool texture.
Desserts
White chocolate is delicious as an additional dessert offering as are chocolate-covered strawberries.
Cocktails
Enjoy a glass of freshly made sangria or a glass of basic wine with a blueberry lemon biscotti! Of course, you could also serve coffee with a shot of sambuca!
Blueberry Lemon Biscotti FAQs
Can I Really Use A Box Cake Mix For The blueberry and lemon biscotti base?
Yes! You should definitely use the lemon box cake mix of your choice each time you make these because it will keep the flavor/taste consistent!
Can I Change the Colors of the Lemon Blueberry Biscotti?
Yes, you can make these in any colors you want! But, I did not add food coloring because the pops of blue from the blueberries are quite brilliant IMO.
Can I Freeze TheLemon Flavored Fresh blueberry biscotti If I Make Them Ahead?
Yes. These easy biscotti actually freeze well in appropriate freezer containers or storage bags for up to 6 months, far longer than the season of summer!
Can I Add Icing To The Lemon and Blueberry Biscotti?
Yes! I would suggest my icing recipe that has fresh lemon in it as well!
Make Sure To Come Back and Tell Me How Your Lemon Blueberry Biscotti Turned Out!
Italian Salted Caramel Apple Biscotti
The exclusive spin on my family's Sicilian easy Italian salted caramel apple biscotti recipe is loaded with mini bites of sweet apple and laced with chewy caramel bites baked twice and then topped with an irresistible salted caramel icing. You've discovered the must-try Fall biscotti with apples, caramel, and an addictive crunch where each nibble of the apple biscotti welcomes autumn.
Ingredients
- 2 large eggs room temperature
- 1 stick of softened salted butter room temperature only
- 1/2 c brown sugar
- 1/8 tsp cinnamon ( go lightly or omit)
- 1 tsp vanilla paste or extract
- 1 white box cake mix (or yellow)
- 1 c flour (all purpose) + additional 1/2 C
- 1 large apple peeled, and chopped into bite size pieces (1 c or so)
- 1 c caramel bits
- Each of The Following Are OPTIONAL Ingredients and You Choose 1 For the White Portion Of the Icing
- CANDY MELT ICING OPTION AFTER BAKING
- 6-12 oz white dipping chocolate melt and use after cookies are baked and cooled
- ROYAL SHINY COLORFUL ICING OPTIONS
- 1 1/2 c powdered sugar
- 3-4 Tbsp. Milk add it one TBSP at a time in case you don't need it all. You don't want it runny
- 1 tbsp. Karo syrup it gives it a shine
- 1 squirt of lemon juice
- CARAMEL TOPPING
- Caramel topping is easiest if you purchase one in a squeeze bottle
- Freshly Milled Sea Salt
Instructions
- Preheat the oven to 350°F
- Prepares a baking pan with parchment paper optional
- Combine eggs, sugar, butter, and vanilla.
- Cream and make sure everything is well mixed.
- Add cake mix to the mixture
- Next, add flour and combine. but not all the flour reserve 1/2 c
- Add the apple pieces and caramel morsels
- If the dough is too dry add a tablespoon of water and mix then repeat until the dough is not moist yet will come together easily when moved with a scraper and will roll and divide easily see image below.
- If the dough is too wet you will add the additional 1/2 c of flour, little by little you don't want the dry and crumbly dough.
- Divide the dough in half, rolling each half into a log as long as the baking tray.
- You may need a tablespoon of flour on the counter or some on your fingers in order to keep the dough from sticking. (see notes below for how to roll the loaves if you do not know how)
- Once done transfer to the baking tray.
- Press the biscotti loaf to about 2 1/2" wide and 1" high
- Repeat the process for other portions of caramel apple dough
- Bake 20-25 minutes until the logs are firm to touch, and you can press firmly in middle.
- Light brown logs are fine, and what you are going for here, is that you want to be able to press the baked loaf and have your fingerprint more or less bounce back and disappear.
- At this point, remove them from the oven, and leave the oven on.
- Allow the biscotti to cool for no more than 15 minutes, no less than ten.
- Using a long, sharp knife, cut the biscotti, each will be 2 1/2" long (Based on how you roll them out and lightly press them in their log formation you will strive for 2.5" from side to side) and you can cut these as thin or thick as you prefer. I suggest 1/4" slices but this is all preference.
- As you cut each biscotti, lay it on its side, and remember you are baking these cookies again.
- Repeat this until each loaf is fully sliced.
- Return the cookies and tray into the oven for about 15 minutes.
- The cookies need to be lightly brown, not burned so watch them.
- Once they are lightly browned, remove them from the oven, and allow them to cool for at least 2 hours.
- If you so desire, take 6 oz of baking chocolate, melt it according to package directions, and drizzle each biscotti
- FOR royal Icing
- Place the powdered sugar and the milk in a small mixing bowl
- and add the fresh lemon zest and Karo syrup stir
- Now drizzle with caramel syrup of choice and sprinkle with sea salt
- sserve and enjoy
Notes
The #1 Tip To Perfect Your Apple Caramel Biscotti Perfect
Your eggs should be at room temperature, which means, take out your eggs, and run your tap water until it is warm.
Fill some in a mug and place the eggs in their shells in the mug until the water cools.
Suddenly you have room temperature eggs in about 5 minutes!
How to Roll The Caramel and Apple Biscotti Into Loaves
With a little flour on the counter, take one portion of the dough, kind of form it into a log, and then roll that log a bit on the left back and forth, and a bit on the right.
Uniformity in this log formation for both the length and thickness is very important.
Once you have achieved that, you will have doubled the size of the dough portion and you transfer that to the baking tray.
Now you need to flatten the log to about 2 1/2" wide and about 1" in height.
The log should reach from end to end of your baking pan (about an 18 x 13" pan).
For those placing 2 logs on the tray, repeat the same steps above and leave about 4-5" between each log for baking.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 196mgCarbohydrates: 30gFiber: 0gSugar: 23gProtein: 1g
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