These lemon blueberry cookies just scream Spring! They are light, fruity, yet also slightly tangy from the lemon. Add this recipe to your Spring dessert list!
I strongly believe that coordinating desserts to go with the season is really the best way to bake. I love all things lemon blueberry flavored. They don’t even have to be in dessert foods for me to love them. Hence the lemon blueberry baked oatmeal recipe I created. Although, it just tastes right to eat desserts with that flavor in the Spring and Summer.
Now, something you may not know about me (Olivia) is that I do baking on the side. I actually have an Instagram page (@thebakersdaughter__) where I post what I do. A customer favorite that I have done is a lemon blueberry cake with lemon curd filling. That cake is actually what inspired this lemon blueberry cookie recipe. It is one of my favorite cakes. Although sometimes I don’t want to have to make a whole cake for dessert to get my lemon blueberry fix.
Why You Will Love This Lemon Blueberry Sourdough Cookie Recipe
- Easy – This recipe doesn’t have any unique ingredients or steps. It is simple, straightforward and easy.
- Uses up discard – If you are running out of ideas to use up that sourdough discard, this recipe is great for that. It uses half a cup per batch (1 dozen) of cookies.
- Quick – If you are in a pinch and just need to whip up a dessert, this recipe is perfect for that. There is no fermentation time, and the bake time is only 10 minutes at most. I mean how much quicker can it get?!
- Versatile – The blueberries can be either fresh or frozen, the lemon juice can be fresh or concentrate. Use what you have on hand! That has become my motto, and I don’t plan to ever stop.
Tips To Make This Recipe Even Better
- Mixing less is best – When folding in the dry ingredients, mix as little as possible! This will ensure that you don’t add too much air into your batter and the cookies won’t get too cakey and dry. You’ll know you are done mixing when there are no more flour streaks in the batter.
- Fold in add-ins – Folding in add-ins will help ensure less color streaks in the batter. This applies to this recipe and really any recipe that call for bright colored add-ins.
- Rinse frozen berries – This goes along with the tip above. When working with frozen blueberries, rinsing them first in cold water for a couple of rounds until the water turns lighter in color prevents your baked goods from getting that purple/blue hue from blueberries. Once washed, pat dry with a paper towel and use tip two! Now there will be pretty spots with blueberries instead of the whole thing turning blue.
Ingredients
Butter – Salted or unsalted works in this recipe. If using salted, just omit the salt that the recipe calls for.
Brown sugar – Light or dark, either works great!
All purpose flour
Baking soda – NOT POWDER
Sourdough discard – Active sourdough discard also works in this recipe. I have used both when working with sourdough in cookies and there is no difference. Do whatever point your sourdough is at.
Lemon juice
Lemon zest
Vanilla extract
Egg yolks – Egg yolks help to make the cookie smooth and moist. They also help to bind the batter together so they are essential!
Blueberries – Fresh or frozen, both work great.
Tools You May Need
Large bowl
Measuring cups and measuring spoons
How To Make Lemon Blueberry Cookies Step-by-Step
Start by creaming together your room temperature butter (I took mine out of the fridge and just heated it in the microwave for a few seconds to get it softened) and brown sugar until smooth and combined. The consistency will look like the photo above.
Next, add in the two egg yolks, sourdough discard, vanilla extract, lemon juice, and zest and blend until you have a smooth and creamy consistency.
Once the batter looks like this, you can add in the fresh or frozen blueberries by folding them in until just combined.
After the blueberries have been folded in, scoop the batter onto a cookie sheet (no need to grease the cookie sheet) in desired shape and size.
Bake for about 8-10 minutes in a 350-degree oven. Enjoy warm or at room temperature!
Lemon Blueberry Sourdough Cookies
These lemon blueberry cookies are fruity and slightly tangy from the lemon. They are a great way to use up that sourdough discard and perfect to welcome Spring!
Ingredients
- 1/2 cup unsalted butter (room temp)
- 3/4 cup brown sugar (light or dark)
- 1/2 cup sourdough discard
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 egg yolks
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup blueberries
Instructions
- Before starting, preheat your oven to 350-degrees.
- Start by creaming together the 1/2 cup unsalted butter and 3/4 cup brown sugar until smooth.
- Next, add in the 1/2 cup sourdough discard, 2 egg yolks, 1 1/2 teaspoons vanilla extract, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Mix until just combined.
- Thirdly, add in the dry ingredients of 1 1/4 cup all-purpose flour, 1 teaspoon baking soda, & half a teaspoon of salt. Fold into the batter until just combined and no more flour streaks are noticeable.
- Lastly, fold in the 1 cup of blueberries.
- Bake in your preheated oven for 8-10 minutes. We like taking ours out just before they are done baking so they stay gooey as they cool.
- Enjoy warm or at room temperature!
If you tried this recipe out and loved it, we would love to hear about it and receive a 5-star review from you!
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