This recipe is almost identical to the one found at SpoonForkBacon.com, so go see Jenny’s to see the original. I was going to change it up more than I did and add a cream cheese poppyseed frosting, but to be completely honest with you, I got tired. The dishes had piled up so high from baking cookies and cooking dinner that I just wanted to give up and go to bed instead. I didn’t add the pearl sugar at the end because like I said I wanted to add frosting. If I change my mind tomorrow, I’ll add more pictures, but for now…
Quick and easy homemade lemon blueberry cookies recipe. No kitchen mixer required for this blueberry lemon cookie recipe!
Recipe Ingredients
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1 1/4 cups Greek yogurt
- 1 egg, beaten
- 1 lemon, juiced and zested
- 1 teaspoon vanilla extract
- 1 15-ounce can blueberries in light syrup, rinsed
Recipe Directions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In one mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together the sugar, Greek yogurt, beaten egg, lemon zest, lemon juice and vanilla extract.
- Add the dry ingredients mixture to the wet ingredients mixture in about three parts, and stir until blended.
- Rinse the canned blueberries and gently fold them into the cookie batter.
- Use a cookie scoop or spoon to drop approx. 2 tablespoons of cookie batter for each cookie an inch or two apart on the baking sheet. (Jenny at SFP would have you sprinkle a pinch of pearl sugar on top of them here.)
- Bake for 12 to 13 minutes, just until the edges begin to brown. Remove from oven and transfer to wire cooling rack.
About HeatherPhysioc
Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.