why make this recipe
Lemon Blueberry Cookies are a delightful treat that combines the tangy flavor of lemons with the sweetness of fresh blueberries. These cookies are perfect for any occasion, whether it’s a summer picnic, a cozy afternoon tea, or a bake sale. They bring a burst of freshness to your dessert table and are sure to please both kids and adults alike.
how to make Lemon Blueberry Cookies
Ingredients:
- 2½ cups all-purpose flour (300 g)
- 1 tsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1½ cups granulated sugar (300 g)
- 3 lemons, zested (small or medium; 2 large lemons)
- 1 cup unsalted butter, melted (226 g)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tsp vanilla extract (5 ml)
- 1 cup fresh blueberries (105 g)
- ¼ cup granulated sugar (for rolling, optional) (50 g)
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar and lemon zest until it’s fragrant.
- Add the melted butter to the sugar mixture and mix well.
- Add the egg, egg yolk, and vanilla extract. Mix until everything is combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Gently fold in the fresh blueberries.
- If using, place the ¼ cup granulated sugar in a shallow dish. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the sugar before placing them on the baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
how to serve Lemon Blueberry Cookies
Serve these cookies warm or at room temperature. They pair wonderfully with a cup of tea or coffee. You can also sprinkle some extra lemon zest on top for an extra touch of flavor.
how to store Lemon Blueberry Cookies
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to three months. Just be sure to layer them with parchment paper to prevent sticking.
tips to make Lemon Blueberry Cookies
- Use fresh blueberries for the best flavor. If they are not in season, you can use frozen blueberries, but do not thaw them before adding to the dough.
- For more lemon flavor, add a bit of lemon juice to the dough.
- Make sure the butter is completely cooled before adding it to prevent cooking the eggs.
variation
You can add white chocolate chips to the dough for an extra sweet twist. If you prefer a less tangy cookie, you can reduce the amount of lemon zest used.
FAQs
Can I use dried blueberries instead of fresh?
Yes, you can use dried blueberries, but they will not provide the same fresh burst of flavor as fresh ones.
How can I prevent the cookies from spreading too much?
Make sure your butter is melted but slightly cooled, and chill the cookie dough for at least 30 minutes before baking.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to two days. Just scoop and bake when you’re ready!
Lemon Blueberry Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar and lemon zest until fragrant.
- Add the melted butter to the sugar mixture and mix well.
- Add the egg, egg yolk, and vanilla extract. Mix until everything is combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Gently fold in the fresh blueberries.
- If using, place the ¼ cup granulated sugar in a shallow dish. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the sugar before placing them on the baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.