I thought a blueberry-lemon cookie sounded like a nice, fresh, summery choice for the last Cookie Monday of July. One of the doctors described these as: "They're like fruity little clouds of sweet air." It's kind of true. The cake flour keeps them light and fluffy. The fresh blueberries make it feel almost healthy (just kidding). And my coworker who hates both lemon and blueberries liked these. Magic!
Blueberry Lemon Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
2 eggs, room temperature
zest of 1 lemon
3 Tbsp lemon juice
1 pinch salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3 1/4 cups cake flour
1 1/2 cups blueberries
2 tsp pure vanilla extract
In an electric bowl mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition, add lemon zest and juice, and mix well.
In a separate bowl, whisk together dry ingredients.
With the mixer on low, slowly add the dry ingredients into the batter.
Carefully fold in the blueberries after all the ingredients have been mixed together.
Allow dough to cool in the refrigerator for at least an hour and up to overnight.
Preheat oven to 350.
Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil (or non-stick cookie sheets).
Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).
Yield: I got about 5-6 dozen from this recipe. I know. I was surprised, too.