Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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In a large bowl, cream together the softened butter and sugar until light and fluffy.
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Add the egg, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture. Mix until well combined.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
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Gently fold in the fresh blueberries.
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Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are lightly golden.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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Add a Glaze: Drizzle the cooled cookies with a lemon glaze (mix powdered sugar and lemon juice) for extra sweetness and lemony flavor.
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Blueberry Lemon Bar Twist: Press the dough into a baking dish and bake to make bars instead of cookies.
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Add Poppy Seeds: Add 1-2 tablespoons of poppy seeds for a classic lemon-poppy seed flavor combo.
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Use Frozen Blueberries: If fresh blueberries aren’t available, frozen ones work as well—just fold them in gently to avoid breaking them up too much.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Baking
- Method: Baking
- Cuisine: American, Mediterranean
- Diet: Vegetarian
