Blueberry Cookies

Blueberry cookies are one of those bakes that feel a little bit special without asking for too much fuss. The lemon brings a lovely freshness, while the blueberries soften into the dough and give little bursts of sweetness as they bake. Fresh from the oven, they’ve got crisp edges, soft middles, and that kind of homemade charm that makes it hard to stop at one.

Blueberry Cookies

Perfect with a cup of tea, packed up for a picnic, or simply enjoyed in the kitchen while they’re still slightly warm, these cookies are all about easy baking and big flavour. A proper feel-good bake to share with family and friends.

Timings:

Prep time: 20 minutes (plus 2 hours chilling time)

Cooking time: 12–14 minutes

Serves: 15 cookies

Ingredients

• 300g plain flour

• 1 teaspoon cornflour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 300g granulated sugar

• Zest of 3 lemons

• 225g butter, melted

• 1 large egg, room temperature

• 1 large egg yolk

• 5ml vanilla extract

• 100g fresh blueberries

• 50g granulated sugar, for rolling (optional)

  
  

Method

1. Add the sugar to a mixing bowl and grate in the lemon zest. This helps release the citrus oils and gives the cookies a bold lemon flavour.

2. Add the melted butter and beat together with the sugar and zest until the mixture becomes pale and well combined.

3. Beat in the egg and the extra yolk, then stir in the vanilla extract.

4. Sift the flour, cornflour, baking powder, baking soda, and salt into the bowl, then mix until a dough forms.

5. Gently fold in the fresh blueberries with a spoon so they stay as whole as possible.

6. Use an ice cream scoop to divide the dough into 15 portions. Roll in extra sugar if using.

7. Chill the cookie dough portions in the fridge for at least 2 hours, or overnight for best results.

8. Preheat the oven to 190°C.

9. Bake for 12 minutes for soft and chewy cookies, or 14 minutes for a slightly crispier finish.

10. Leave to cool slightly before serving.