1-First, preheat the oven to 450°F to ensure even baking.

2-In a small bowl, combine ¾ cup of blueberries with 2 tablespoons of granulated sugar and set aside for that extra burst of flavor.

3-Next, in a medium bowl, whisk together 2 ½ cups of all-purpose flour, 4 teaspoons of baking powder, and the remaining 1 tablespoon of granulated sugar to form your dry base.

4-Pour 2 cups of buttermilk into the dry ingredients and stir until mostly combined, taking care not to overmix for the best texture.

5-Fold in the sugar-coated blueberries along with any juice to add moisture and sweetness.

6-Then, pour ½ cup of melted unsalted butter into an 8×8-inch baking dish and spread the dough evenly to the edges for that signature “swim” effect.

7-Score the dough into 9 squares in a 3×3 pattern, and top with the remaining ¼ cup of blueberries for a final touch of freshness.

8-Bake for 30-32 minutes until the tops are golden brown, filling your kitchen with an inviting aroma.

9-While the biscuits bake, prepare the glaze by mixing 1 cup of confectioners’ sugar and 2 tablespoons of whole milk, adding more milk if needed for the right consistency.

10-Allow the biscuits to cool completely before drizzling the glaze, then cut along the scored lines and serve.