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!
- 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
- 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.
Recipe Copyright Fifty-Two Cakes 2012
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
- Preheat the oven to 325 degrees. Grease and flour a tube or bundt pan and get a flat baking sheet out.
- Whisk together the flour, baking powder, salt and poppyseeds. Sure is pretty.
- Zest your lemon into the granulated sugar, then stir and mash until the sugar mixture is yellowish and fragrant with that delicious lemon smell
- 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.
- 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.
- 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.