Fruity Indulgence: 5 Best Blueberry Cookie Recipes Recipe

Introduction

These Blueberry Heaven Cookies are a delightful treat that combines plump, juicy blueberries with a tender, flavorful dough. Perfect for quick baking sessions, they offer a burst of fresh fruit in every bite and a hint of lemon zest for added brightness.

Ingredients

• 2 cups all-purpose flour (substitute with almond flour for gluten-free version)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened until creamy (coconut oil works for dairy-free)
• 1 cup granulated sugar (or coconut sugar for a more caramel-like flavor)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• Zest of one lemon, freshly grated
• 1½ cups fresh blueberries (or frozen, unthawed for year-round baking)
• Optional: ¼ teaspoon almond extract for depth of flavor

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
3. Step 3: Using an electric mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Add the egg, vanilla extract, and lemon zest to the butter mixture and beat until fully incorporated and smooth.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined; avoid over-mixing.
6. Step 6: Gently fold in the blueberries with a rubber spatula, reserving a few to place on top of each cookie before baking if desired.
7. Step 7: Drop spoonfuls of dough onto the prepared baking sheets and bake for 12 minutes or until edges are lightly golden.
8. Step 8: Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with almond flour.
• Try adding ¼ teaspoon ground cardamom to the dry ingredients for a subtle, complimentary spice.
• Use coconut oil instead of butter for a dairy-free alternative with a slight tropical hint.
• Freeze unbaked cookie dough balls to bake fresh cookies anytime.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in a warm oven for a freshly baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used without thawing. Just fold them gently into the dough to avoid excess bleeding of juice.

How do I prevent the blueberries from sinking in the cookies?

Toss blueberries lightly in a small amount of flour before folding into the dough; this helps suspend them evenly throughout the batter.

Fruity Indulgence: 5 Best Blueberry Cookie Recipes Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

Discover the perfect balance of sweetness and tartness in these Blueberry Heaven Cookies. Featuring plump, juicy blueberries and a hint of lemon zest, these cookies combine a tender crumb with bursts of vibrant fruity flavor. Ready in under 30 minutes, they are ideal for quick treats or delightful gatherings.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 for enhanced flavor

Wet Ingredients

• ½ cup unsalted butter, softened (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

Fruit

• 1½ cups fresh blueberries (or frozen, unthawed)

Instructions

1. Prepare Your Workspace: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to ensure even baking and prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and optional cardamom until fully combined for consistent texture.
3. Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar together for about 3 minutes until light and fluffy, incorporating air for a tender cookie.
4. Add Wet Ingredients: Mix in the egg, vanilla extract, and lemon zest until the mixture is smooth and fully combined, enhancing the blueberry flavor.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour is visible to avoid tough cookies.
6. Fold in Blueberries: Gently fold blueberries into the dough with a rubber spatula, reserving some berries to press on top of the cookies before baking.
7. Bake Cookies: Scoop dough onto prepared baking sheets, optionally topping each cookie with reserved blueberries. Bake for 12 minutes until edges are lightly golden and centers are set.
8. Cool and Serve: Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely for best texture.

Notes

• Using fresh blueberries provides a more pronounced burst of flavor, but frozen blueberries can be used without thawing for a year-round option.
• For a gluten-free version, substitute all-purpose flour with almond flour and adjust baking time slightly if needed.
• Coconut sugar offers a deeper, more caramel-like sweetness compared to granulated sugar.
• Do not overmix the dough after adding dry ingredients to maintain tender cookies.
• Adding lemon zest brightens the blueberries’ flavor and adds aromatic depth.
• Optional almond extract adds complexity but is not necessary.

Keywords: blueberry cookies, blueberry dessert, lemon zest cookies, quick blueberry cookies, berry cookies, homemade cookies