Ingredients
Scale
- 2 ¾ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter, melted and slightly cooled
- 1 ¼ cup White granulated sugar
- ¼ cup Brown sugar, packed light brown sugar
- Zest of 2 lemons
- 1 tablespoon Freshly squeezed lemon juice
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- ¾ cup Frozen wild blueberries
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Melt butter and let it cool slightly.
- Sift together flour, baking powder, baking soda, and salt.
- Mix cooled butter with sugars until well combined.
- Add lemon zest, lemon juice, eggs, and mix until pale and creamy.
- Fold dry ingredients into wet ingredients until just combined.
- Gently fold in frozen blueberries.
- Scoop dough into balls and place on baking sheets.
- Bake for 14-16 minutes until golden brown at the edges.
- Cool cookies on the baking sheet before transferring to a rack.
Notes
Ensure the butter is cooled to prevent cooking the eggs.
Using high-quality frozen blueberries enhances flavor.
Accurate ingredient measurement ensures best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 200
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 25