Cookie 25 – Lemon Blueberry Cookies

This recipe is almost identical to the one found at, 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…

Lemon Blueberry Cookies

Rating: 41

15 minutes

Cook Time: 12 minutes

1 hour

Yield: 36

Serving Size: 1 cookie

Lemon Blueberry Cookies

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

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In one mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the sugar, Greek yogurt, beaten egg, lemon zest, lemon juice and vanilla extract.
  4. Add the dry ingredients mixture to the wet ingredients mixture in about three parts, and stir until blended.
  5. Rinse the canned blueberries and gently fold them into the cookie batter.
  6. 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.)
  7. Bake for 12 to 13 minutes, just until the edges begin to brown. Remove from oven and transfer to wire cooling rack.

Cake 26: Blueberry Cake with Lemon Cream Cheese Frosting

I saw giant, delicious-looking blueberries at Trader Joe’s this weekend and they looked so fabulous and the price was right so I decided I’d make this week’s cake a blueberry cake recipe. It’s simple, straightforward and delicious. So this is a simple blueberry cake that is great on its own, but I doubled the recipe to make two layers and a lemon curd filling with a lemon cream cheese frosting. I have a long way to go before I’m any good at frosting cakes (even after my cake decorating class) but it was great practice.

Blueberry Cake Recipe Ingredients

  • 1/2 cup butter, softened at room temperature
  • 1/2 cup sugar, plus extra to coat blueberries
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs, separated into yolks and whites
  • 1 1/2 cups flour, plus 1 tablespoon additional
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 1/4 cup sugar
  • 1 1/2 cups fresh blueberries

Blueberry Cake Recipe Directions

Preheat your oven to 350 degrees and prepare an 8- or 9-inch pan. I used my 9″ round pans this week. In a large mixing bowl, blend the softened butter, and the first half-cup of sugar until light and fluffy. Add the salt and vanilla. Then add the egg yolks one at a time and beat until the mixture is creamy. In a separate bowl, combine the first cup and a half of flour and baking powder. Alternate mixing that and the milk into the batter. In a separate bowl, coat the washed fresh blueberries with the one tablespoon of flour. Fold into the batter. In a separate, very clean bowl with very clean mixers, beat the egg whites until soft peaks form. Add the next 1/4 cup of sugar, about a tablespoon at a time, and beat until you get stiff peaks. Fold into the blueberry cake batter with a spatula. Pour the blueberry cake batter into your prepared pan and bake for about 45 minutes, or until your cake tester inserted in the center comes out clean, and the cake springs back when gently pressed.

Lemon Curd Filling Recipe Ingredients

  • 3 eggs
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tablespoon fresh lemon zest
  • 3/4 cup white sugar
  • 1/2 cup unsalted butter, softened to room temperature

Lemon Curd Filling Recipe Directoins

Whisk the eggs, sugar and lemon juice together in a stainless steel bowl double boiler with simmering water. Stir constantly until the lemon curd mixture thickens (about 10 minutes). Remove the lemon curd mixture from the heat and press through a fine mesh strainer to get rid of lumps. Whisk the softened butter into the lemon curd mixture until it’s completely melted, then add the lemon zest. Cover and refrigerate immediately until you need it. Cook and chill longer to get a thicker lemon curd.

Lemon Cream Cheese Frosting Recipe Ingredients

  • 8 ounces of cream cheese, softened at room temperature
  • 1/4 cup butter
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Lemon Cream Cheese Frosting Recipe Directions

Beat the cream cheese and butter together in the kitchen mixer. Add the powdered sugar in 2 or 3 additions. Blend in the vanilla and lemon juice. Add more lemon juice in small increments as needed to get a more spreadable texture if you need to. This makes enough lemon cream cheese frosting to ice a two-layer cake if the layers are about 1.5″ to 2″ tall.

Cake 18: Wild Blueberry Lemon Poppy Seed Cake

I desperately wanted to do something different that I haven’t even gotten close to so far. I also, for the love of all that is right and good in this world, wanted to do something that was a different color. I am so bored with brown, orange and red in my desserts! This really strays from the pack – it’s PURPLE! Thanks to the wild blueberries, of course. I made a nice, light, faux healthy cake recipe – wild blueberry lemon poppyseed cake with a wild blueberry glaze. Delish!

Lemon Poppyseed Cake Recipe Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter (softened)
  • 1 cup sugar
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 heaping tablespoon of poppyseeds
  • 1 tablespoon lemon zest
  • 0.5 cup wild blueberries

Lemon Poppyseed Cake Recipe Directions

  1. Preheat the oven to 325 degrees. Grease and flour a tube or bundt pan and get a flat baking sheet out.
  2. Whisk together the flour, baking powder, salt and poppyseeds. Sure is pretty.
  3. Zest your lemon into the granulated sugar, then stir and mash until the sugar mixture is yellowish and fragrant with that delicious lemon smell
  4. In a mixer beat the softened butter and lemon sugar mixture until fluffy. This could be a few minutes. Scrape down the sides of the bowl with a rubber spatula, then start the mixer on medium and add the eggs in one at a time, beating for a minute or two after each. Mix in the vanilla extract. Switch to low speed and add the dry ingredients mixture with the poppyseeds in it. Fold in the wild blueberries with your spatula.
  5. Dump the batter into your prepared pan and try to smooth the top some I don’t put much effort into this step, but it helps avoid that crack in the middle. Bake it in the oven for 65 to 75 minutes. It’s done when your tester comes out clean. You know the drill.
  6. When you remove it from the oven, cool the entire pan on a rack for about a half hour. Then, carefully run a knife around the edges and turn the cake out of the. Finish cooling it right side up on the rack until it reaches room temperature.

Wild Blueberry Glaze Recipe Ingredients

  • 1/3 cup frozen blueberries, thawed but not drained
  • 1.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon lemon juice

Wild Blueberry Glaze Recipe Ingredients

Some people make this wild blueberry graze by squishing the wild blueberries to get the juice out and tossing the skins, but I prefer the skins for a little texture and a little extra fruit bits never hurt anyone. I toss all the ingredients into my little food processor and blend till it looks and tastes delicious. Drizzle it on your completely cooled cake and voila – beautiful and delicious wild blueberry lemon poppyseed cake.

Cake 12: Blueberry Scone Bundt Cake, White Chocolate Frosting

Back to simplicity this week. I need a breather from all the complicated cake recipes that are difficult to decorate. I just can’t handle the pressure this week! Flavor is my focus this week for sure. This was a light, crumbly blueberry scone bundt cake. (Thanks for naming it, Chris!)


Pound Cake with Blueberry Craisins Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 0.5 cup sour cream
  • 1.5 cups blueberry juice infused Craisins® Dried Cranberries
  • 2.5 cups flour
  • 0.5 teaspoon baking powder


White Chocolate Frosting Recipe Ingredients

  • 6 ounces white baking chocolate, chopped
  • 0.25 cups heavy whipping cream
  • 2 sticks (1 cup) butter, room temperature
  • 1 cup powdered sugar


Pound Cake with Blueberry Craisins Recipe Directions

Preheat oven to 350 degrees. Grease your round bundt pan well. In your mixer (as always, my beloved KitchenAid) or with a hand mixer, beat the butter and sugar together until they are light and fluffy. Add eggs one at a time, then vanilla and sour cream, mixing thoroughly. Stir in the blueberry-infused dried cranberries. Combine the flour and baking powder in a separate bowl, then gradually add them to the gooey mixture, mixing it completely in. Pour the batter into your greased bundt pan, and bake for 60 minutes, or until the toothpick inserted into the center comes out clean. When you pull it out of the oven, cool it for 10 to 15 minutes, then invert the pan carefully so the cake can slide right out. Cool completely on your wire rack before icing.


White Chocolate Frosting Recipe Directions

Stir white chocolate and heavy whipping cream in a double boiler, or a pan over hot water, until melted and smooth. Stir constantly so it doesn’t stick or burn or scald. Cool at room temperature for about 5 to 10 minutes. Add butter and sugar, then beat at a high speed until the frosting light and fluffy.

If I had any on hand, I would have sprinkled just a handful of chopped pecans on the top of the cake after frosting (Susie’s suggestion!).

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