Description
Soft, chewy cookies bursting with fresh blueberries and a hint of lemon zest—your new favorite fruity dessert.
Ingredients
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2 cups all-purpose flour (or almond flour for gluten-free)
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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Zest of one lemon
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1½ cups fresh blueberries (or frozen, unthawed)
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Optional: ¼ teaspoon almond extract for depth of flavor
Instructions
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Preheat oven to 350°F (175°C).
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Mix flour, baking powder, and salt in a medium bowl.
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Beat butter and sugar together until light and fluffy.
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Add egg, vanilla extract, and lemon zest; mix well.
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Gently fold in blueberries, being careful not to crush them.
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Drop spoonfuls of dough onto a parchment-lined baking sheet.
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Bake for 10–12 minutes until the edges turn golden.
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Cool on a wire rack and enjoy warm or at room temperature.
Notes
Use frozen blueberries straight from the freezer to prevent color bleeding.
Lightly coat blueberries in flour before adding to the dough for even distribution.
Chill dough for 15 minutes before baking for thicker cookies.
Store in an airtight container for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American