Ingredients
Scale
Dry Ingredients
- 2¾ cups (330g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1¼ cups granulated sugar
- ¼ cup packed light brown sugar
- Zest of 2 lemons (about 2 tablespoons)
- 1 tablespoon freshly squeezed lemon juice
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract (optional, but recommended for flavor depth)
Fruit
- ¾ cup frozen wild blueberries (do not thaw)
Optional
- Additional granulated sugar for rolling the dough balls before baking
Instructions
- Preheat your oven
- Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix the dry ingredients
- In a medium bowl, whisk together:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Set this bowl aside.
- In a medium bowl, whisk together:
- Combine wet ingredients
- In a large mixing bowl, add:
- Melted butter
- Granulated sugar
- Light brown sugar
- Whisk until the mixture looks smooth and slightly creamy.
- In a large mixing bowl, add:
- Add lemon and eggs
- Stir in:
- Lemon zest
- Lemon juice
- Vanilla extract (if using)
- Whole egg and egg yolk
- Whisk thoroughly until the mixture is well combined. It should smell bright and citrusy.
- Stir in:
- Incorporate dry ingredients
- Slowly add the dry ingredients to the wet ingredients. Switch to a rubber spatula or wooden spoon to mix, and stir just until no dry patches remain.
- Avoid overmixing to maintain a tender texture.
- Fold in blueberries
- Gently fold in the frozen wild blueberries. Be careful not to over-stir, as this can cause the dough to turn purple and overly wet.
- If desired, let the dough sit for 5 minutes to firm up slightly.
- Shape and coat
- Use a large cookie scoop or about 3 tablespoons of dough per cookie.
- Roll the dough into balls and, if using, roll each ball in a small bowl of granulated sugar to create a delicate crust.
- Place each dough ball onto the prepared baking sheet, leaving about 2 inches of space between cookies.
- Bake
- Bake for 13–15 minutes, or until the edges are set and lightly golden. The centers should still look slightly underbaked.
- If the cookies puff too much during baking, gently tap the baking sheet on the counter once or twice to flatten.
- Cool
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Why use melted butter?
Melted butter helps give the cookies a denser, chewier texture. Just make sure it’s cooled enough so it doesn’t scramble the egg when mixed. - Don’t thaw the blueberries
Frozen blueberries help keep the dough from becoming soggy and prevent excessive streaking. Using them frozen ensures a better texture in the final cookie. - Use fresh lemon zest
Bottled lemon juice won’t give the same depth of flavor. Fresh zest releases essential oils that enhance both aroma and taste. - To prevent purple dough
Fold blueberries in gently and as the final step. Avoid using a mixer or overworking the dough. - Slight underbaking is ideal
Cookies will continue to set as they cool, so removing them when they look slightly underdone is key to chewy centers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes