As much as I enjoy the rich, indulgent, comforting baked goods that come along with wintertime and the holiday season, I have to admit that winter is wearing on me and I'm already aching for spring and summer. If you're also yearning for a taste of warmer temps, these supersoft, almost cakelike cookies are like a summer flashback in every bite.
For some reason my cookies didn't really spread out much at all. I know the temperature was accurate thanks to FINALLY getting an oven thermometer and realizing just how out of whack my oven is. So I plan to replace my baking soda and see if that helps. Just a warning in case your cookies come out flatter than mine--that's how they're actually supposed to look :)
These cookies only had the slightest hint of lemon, which was fine with me, but if you're a huge citrus fan you may want to increase the lemon zest or juice.
A couple of notes: Be extra careful when you're mixing in your blueberries, trying not to squish any if possible. Obviously they'll still taste great, but it kind of spoils the look and mouthfeel when you don't get that burst of fresh berry. Also try to distribute the berries evenly throughout so you don't end up with a bowl full of berries and no batter by the end. Not that that happened to me...
Blueberry Lemon Cookies
from Baker Bettie
1 cup unsalted butter, softened
1 cup granulated sugar
2 eggs, room temperature
2 tsp pure vanilla extract
Zest of one lemon
Juice of one lemon
½ tsp salt
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
3¼ cups cake flour
1½ cups blueberries
1. In the bowl of a
stand mixer fitted with a paddle attachment, beat the butter and sugar
until light and fluffy. Add the eggs one at a time, and beat after each
addition. Add the vanilla, lemon zest and lemon juice and beat to
incorporate.
2. In another bowl, whisk together the dry ingredients. With
the mixer on slow speed, slowly add the dry ingredients into the
batter. Scrape down the bowl as needed and mix until incorporated.
Fold in the blueberries gently as to not break them.
3. Allow the dough
to cool in the refrigerator for at least an hour and up to overnight.
Preheat oven to 350 degrees. Use a small scoop (about 1 tbsp size) and
place rounded mounds of dough on a cookie sheet lined with parchment or
foil. Bake for 11-14 minutes until the bottoms look slightly browned
(the edges should not brown).
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