This was from Kristen’s recipes on Baker Bettie, where she was making cookies to replace muffins because she actually doesn’t like muffins! I have no objections here, because it came out to delicious cookies. Since I can’t boast about my food photography skills, here’s the picture from Baker Bettie that made me want to try making them for myself:
Incidentally, her recipe for soft and fluffy blueberry lemon cookies was Freshly Pressed. Here is her recipe directly:
- 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
- 1/2 tsp 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 blueberriesIn 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. 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 now break them. 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).
*Update: A lot of people have been asking me about cake flour and if they can use all-purpose instead. Cake flour has a lower gluten content than all-purpose flour and therefore creates a lighter and fluffier cookie. That is why it is ideal for this cookie and the texture I was going for.
However, you can sub all-purpose flour. Decrease the amount of flour to 3 cups minus 2 tbsp. The cookie will still be tasty, but the texture will be slightly different.
I, of course, adjusted the recipe – like I always do. It’s usually because I never have exactly what the recipe calls for. And I really didn’t want to buy a bag of cake flour just for these cookies when I still had an almost-new bag of all-purpose flour at home. And of course, I don’t own any of the tools she mentioned, either. My fresh blueberries also moulded before I had the chance to use them for cookies.
So here’s my version (and it might be yours, too) of the blueberry lemon cookies.
I have no mixers of any kind whatsoever – I usually mix every batter (cookies, cupcakes, brownies, you name it) with a fork. I think I can boast strong arm muscles as a result of it 😉 It does get tiring if you’re not used to it though. I like to think of it as skill – and it’s somewhat true. If you mix with a fork the wrong way, you’ll be more tired and your arm will hurt.
I also tend to use salted, unsalted, and light butter interchangeably. I’ve never noticed too much of a difference, except that light butter is flaky and breaks apart in pieces more easily, whereas regular butter has a tendency to stay together without bits flying off in different directions. I’m not sure if that made sense. But if you’ve experienced it, you’ll understand.
As I mentioned, I only had all-purpose flour, so I followed Kristen’s instructions to use 3 cups minus 2 tablespoons of flour. The batter was completely fine at this point.
And since my fresh blueberries had moulded, I bought frozen Great Value wild blueberries from Walmart. This was where I had some issues.
I poured a 1 1/2 cups of frozen blueberries into the batter…
…and the blueberries immediately started bleeding into the batter. Which means my batter went from the regular beige shortbread colour to a batter stained with purple. I began to be a bit worried. Because the blueberries were frozen, it also dropped the temperature of my batter and made it more solid. It was hard to fold the blueberries into the batter without feeling like I was going to upset the entire bowl. In fact, I broke the handle of my spatula and had to switch to my wooden spoon. It was a lot easier the second time around when I poured in the frozen blueberries a bit at a time and mixed them in with a sturdy metal fork.
An hour after it had cooled in the fridge, my cookie batter didn’t look much better. It was still pretty stained with purple. Although I don’t know why I initially had the impression that cooling the batter would make it any less purple. The first time I made them, I was so worried they’d turn out horrible that when my roommates asked, “What are you making?” I could only reply with, “Um… We’ll see!”
I lined my baking tray with aluminum foil before placing a sheet of parchment paper on top. Oh, I also don’t have the fancy cookie dough scoop that Kristen uses to make her cookies nice and round – I just used two teaspoons to try to shape the batter into round shapes on the parchment paper. I’d really like one though, I just have no idea where I could find one.
When the cookies came out of the oven – they looked kind of veiny – the purple seeped across the cookie in finger-like projections. When the cookies are more thoroughly baked, they actually didn’t look too bad at all. The darkened cookie camouflaged the purple quite nicely. Don’t be too disappointed by my inadequate photography skills:
See how that middle cookie is smiling? Here, I’ll show you:
Hahaha I’m so strange, I know. I did that on Microsoft Paint with my mouse, by the way 😛
In any case, regardless of how un-aesthetically pleasing they were, these cookies were DELICIOUS! The entire batch was gobbled up in 2 days – that was with self-control. Actually, it was probably a lack of self-control – I’d sent some to the housemates living downstairs and one of them polished them off before the other came home, haha. Dark barely managed to make his last the 2 days. He’d already asked that I make more before he finished his batch. I’ve already made my second batch and we are enjoying them as I type.
As you see, I bake teaspoon-sized dollops for about 15 min and the batter yielded just over 5 dozen cookies. Smaller than your regular commercial cookies – whatever the teaspoon holds is however large my cookies end up to be.
The final verdict? You don’t need fresh blueberries, they’ll still taste awesome. They’re not pretty, but they still taste awesome. And because they’re so awesome, I’m definitely going to be making them again – in fact, I bought a new bag of frozen wild blueberries already. Next time, perhaps I’ll try defrosting the blueberries before using them – we’ll see if it makes any difference.
Do try these. Seriously. It’s for your own good.
(Image source: bakerbettie.com)