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Blueberry Heaven Cookies

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Blueberry Heaven Cookies are soft‑baked delights packed with fresh blueberries, bright lemon zest, and a tender crumb. These vibrant, fruity cookies strike the perfect balance between wholesome and indulgent—easy enough for weekday treats, yet elegant enough for special occasions.

Ingredients

  • 2 cups all‑purpose flour (or almond flour for gluten‑free)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 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 1 lemon
  • 1½ cups fresh blueberries (or frozen, unthawed)
  • Optional: ¼ teaspoon almond extract

Instructions

  1. Preheat & Prepare: Preheat oven to 375 °F (190 °C) and line two baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Optional: add a pinch of cardamom for depth.
  3. Cream Butter & Sugar: Beat butter and sugar on medium speed for about 3 minutes until light and fluffy.
  4. Add Wet Ingredients: Add egg, vanilla extract, lemon zest (and almond extract, if using) to the butter mixture. Beat until smooth.
  5. Combine: Gradually add dry ingredients on low speed just until combined—avoid overmixing.
  6. Fold in Blueberries: Gently fold in blueberries, reserving a few to press on top of dough balls for a pretty finish.
  7. Scoop & Bake: Drop dough by rounded tablespoons onto baking sheets. Bake for about 12 minutes, until lightly golden around edges.
  8. Cool: Allow cookies to rest briefly on sheets before transferring to a wire rack to cool completely.

Notes

  • Use whole wheat pastry flour or almond flour for different textures.
  • Swap in coconut sugar for a caramel‑like flavor.
  • Add chopped nuts or white chocolate chips for contrast.
  • Use monk fruit sweetener for a low‑sugar option.
  • Mix in a pinch of cardamom or almond extract for added aroma.

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