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Blueberry Cookie Recipes Recipe

Blueberry Cookie Recipes Recipe
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★★★★★

4.7 from 6 reviews

These Blueberry Heaven Cookies blend juicy fresh blueberries with a tender, buttery cookie base, enhanced by bright lemon zest and subtle vanilla. The result is a delightful cookie with pockets of vibrant blueberries that burst with natural sweetness, perfect for a fresh summer treat or year-round indulgence using frozen berries.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or almond flour for gluten-free)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Optional: ¼ teaspoon ground cardamom

Wet Ingredients

  • ½ cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1 cup granulated sugar (or coconut sugar)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Zest of one lemon, freshly grated
  • Optional: ¼ teaspoon almond extract

Add-ins

  • 1½ cups fresh blueberries (or frozen, unthawed)
  • Optional: extra blueberries for topping each cookie

Instructions

  1. Prepare Your Workspace: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and optional ground cardamom until evenly mixed. This ensures consistent texture and flavor.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar on medium speed for about 3 minutes until light and fluffy. This step aerates the dough, contributing to a tender cookie.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon zest until the mixture is smooth and uniform, infusing bright and aromatic notes into the dough.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix just until no dry flour is visible to avoid tough cookies.
  6. Fold in Blueberries: Gently fold the blueberries into the dough using a rubber spatula, being careful not to crush them. Reserve a few berries to place on top of each cookie before baking for a visually appealing finish.
  7. Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Place additional blueberries on top if desired. Bake for 12-15 minutes until edges are golden and centers are just set.
  8. Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use frozen blueberries without thawing for a year-round option; this prevents the dough from becoming too wet.
  • Substitute all-purpose flour with almond flour for a gluten-free variation.
  • For a dairy-free version, replace butter with coconut oil.
  • Add ¼ teaspoon ground cardamom to dry ingredients for enhanced flavor complexity.
  • Do not overmix the dough once flour is added to keep cookies tender.
  • Reserve some blueberries to press onto cookie tops for an attractive presentation.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Nutrition

Keywords: blueberry cookies, blueberry dessert, lemon zest cookies, summer cookies, fresh fruit cookies, soft cookies, homemade cookies

Find it online: https://stirringwithstella.com/blueberry-cookie-recipes-recipe-2/