Description
Soft, buttery cookies filled with bursts of juicy blueberries and a hint of lemon zest. These fruity treats offer the perfect balance of sweetness and tang, creating a heavenly dessert that’s both comforting and refreshing.
Ingredients
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2 cups all-purpose flour (substitute with almond flour for gluten-free version)
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup unsalted butter, softened until creamy (or coconut oil for dairy-free)
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1 cup granulated sugar (or coconut sugar for caramel-like flavor)
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1 large egg, room temperature
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1 teaspoon vanilla extract
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Zest of one lemon, freshly grated
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1½ cups fresh blueberries (or frozen, unthawed for year-round baking)
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Optional: ¼ teaspoon almond extract
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Cream butter and sugar together until light and fluffy.
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Add egg, vanilla extract, and lemon zest; mix until well combined.
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In another bowl, whisk together flour, baking powder, and salt.
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Combine wet and dry mixtures gently; avoid overmixing.
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Fold in blueberries, tossing them lightly with a bit of flour to prevent bleeding.
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Scoop 1½ tablespoons of dough onto prepared baking sheet.
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Bake 10–12 minutes, or until edges turn golden and centers remain soft.
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Cool 5 minutes on tray, then transfer to wire rack.
Notes
Use frozen blueberries if fresh aren’t available.
Add almond extract for a richer, nutty aroma.
Chill dough for 30 minutes for thicker cookies.
Store in airtight container; they keep for 5 days at room temp or 10 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American