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Lemon Blueberry Cookies

Lemon Blueberry Cookies

JC Phelps
These Lemon Blueberry Cookies are soft, zesty, and bursting with blueberry goodness! They’re the ultimate treat for any occasion.
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 15 cookies
Calories 268 kcal

Ingredients
  

For the Cookies:

  • ½ c. butter softened
  • ¾ c. packed brown sugar
  • 1 egg
  • 2 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1 ½ c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ⅛ tsp. salt
  • ½ c. fresh blueberries

For the Quick Jam

  • ½ c. fresh blueberries
  • 1 tbsp. sugar

For the Streusel:

  • ¼ c. cold butter
  • ¼ c. brown sugar
  • ⅓ c. flour

Instructions
 

  • Cook the quick jam: In a microwave-safe container, combine the blueberries and the tablespoon of sugar. Microwave for 1 minute. Let the mixture cool in the refrigerator.
  • Prepare the streusel: In a bowl, mix the flour, brown sugar, and cold butter. Use your hands to combine the ingredients until they form coarse crumbs.
  • Preheat the oven to 350°F. Prepare a baking sheet with parchment paper.
  • In a large bowl, combine the softened butter, brown sugar, and lemon zest. Use a mixer to beat the mixture until it is creamy and smooth.
  • Add lemon juice and egg and beat well until fully integrated.
  • Add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are well incorporated.
  • Gently fold in the fresh blueberries with a spatula, mixing carefully to avoid breaking the blueberries.
  • Use a cookie scoop to form the cookies and place them on the prepared baking sheet, leaving space between each one. Shape each cookie into a round form and make a small indentation in the center with your finger or the back of a spoon.
  • Place a small amount of the quick blueberry jam in the indentation of each cookie. Sprinkle the streusel on top of each cookie.
  • Bake the cookies in the preheated oven for 15-18 minutes, or until they are golden brown on the edges and the streusel is crispy.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  1. Only grate the yellow part of the lemon peel; avoid the bitter white pith.
  2. Cold butter in the streusel is key for that perfect crumbly topping.
  3. Fold blueberries in carefully so they don’t burst and turn your dough purple.
  4. Chill the quick blueberry jam before assembly so it stays put during baking.

Nutrition

Calories: 268kcalCarbohydrates: 41gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 36mgSodium: 164mgPotassium: 73mgFiber: 1gSugar: 18gVitamin A: 320IUVitamin C: 3mgCalcium: 33mgIron: 2mg
Keyword Lemon Blueberry Cookies
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