LEMON BLUEBERRY COOKIES
This is one of those "I've been meaning to try" recipes, so if you do try them, let me know what you think.
Provided by Diana Adcock
Categories Dessert
Time 44m
Yield 32 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Like a cookie sheet with parchment paper and set aside.
- In a large mixing bowl combine the butter and sugar.
- Using an electric mixer beat at medium until well incorporated and fluffy.
- Beat in egg yolks and lemon peel.
- Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
- Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
- Stir in blueberries*.
- Place dough on lightly floured surface, divide in half.
- Knead each half until dough holds together.
- Using your hands form 16 balls out of each half.
- Place the first 16 evenly on the parchment lined cookie sheet.
- Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
- Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
- Repeat with second half.
- *You can also use dried cranberries or cherries for these cookies.
Nutrition Facts : Calories 116.4, Fat 6.4, SaturatedFat 3.8, Cholesterol 36, Sodium 94, Carbohydrate 13.6, Fiber 0.3, Sugar 4.2, Protein 1.4
BLUEBERRY DROP COOKIES
A delicious alternative to chocolate chip cookies.
Provided by Brianna
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 48
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
- Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
- Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 58.2 calories, Carbohydrate 8.7 g, Cholesterol 4 mg, Fat 2.3 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 46.7 mg, Sugar 4.5 g
BLUEBERRY OATMEAL COOKIES
A very moist cookie similar to an oatmeal raisin cookie, but with blueberries. Not too sweet & quite tasty! From "Best of Country Cookies," Taste of Home Books (1999).
Provided by Chef amfox
Categories Dessert
Time 27m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
- 2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
- 3. Once combined, fold in the blueberries.
- 4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.
Nutrition Facts : Calories 91.3, Fat 3.5, SaturatedFat 2, Cholesterol 14.3, Sodium 94.6, Carbohydrate 13.9, Fiber 0.7, Sugar 7.7, Protein 1.2
BLUEBERRY COOKIES
Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.
Provided by Pamela Cristaino
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
- Sift together flour, baking powder and salt.
- In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
- Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
- Bake 12 to 15 minutes.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 39 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 152.2 mg, Sugar 18.5 g
BLUEBERRY CREAM CHEESE COOKIES WITH A LEMON GLAZE
Perfect moist and puffy cookies with fresh blueberries bursting inside. These cookies are a mix between a blueberry muffin and a soft and chewy cookie. Drizzled in a lemon glaze, these will become a new favorite!
Provided by Alyssa Rivers
Categories Dessert
Time 20m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
- In a large bowl cream together the sugar, butter, and cream cheese until smooth. Add in egg and vanilla and beat until incorporated.
- In another medium bowl combine flour, baking soda, baking powder, and salt. Beat the dry ingredients into the wet ingredients until incorporated. Gently fold in blueberries.
- Drop heaping tablespoons of dough onto the cookie sheet. Bake for 10-12 minutes. Let cool on a wire rack.
Nutrition Facts : Calories 170 kcal, Carbohydrate 28 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 122 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
BLUEBERRY COOKIES
Make and share this Blueberry Cookies recipe from Food.com.
Provided by Nancy Van Ess
Categories Drop Cookies
Time 4h15m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking powder and salt.
- In a large bowl, cream the shortening and sugar.
- Beat in the egg.
- Beat in the milk, almond extract and lemon rind.
- Gradually blend in the dry ingredients.
- Fold in the blueberries.
- Cover and chill for at least 4 hours.Preheat oven to 375°.
- Drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets.
- Bake for 12-15 minutes, until pale golden.
- Transfer to wire racks to cool.
- NOTES: Canned or frozen blueberries can be used, but fresh gives the best results.
Nutrition Facts : Calories 58.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 4.6, Sodium 41.6, Carbohydrate 8.7, Fiber 0.2, Sugar 4.5, Protein 0.7
BLUEBERRY OAT COOKIES
It's fun to make these blueberry cookies at the height of the season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch. -Elaine Gelina, Ladson, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 151 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND BLUEBERRY COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
Nutrition Facts : Calories 90 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 73 milligrams, Carbohydrate 12 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 5 grams
BLUEBERRY CHEESECAKE COOKIES
These Blueberry Cheesecake Cookies are soft, fluffy, almost cake-like, bursting with fresh blueberries, they're bound to become your new favorite cookies. I'm talking cheesecake and blueberries all in a cookie. What's not to love?
Provided by Joanna Cismaru
Time 38m
Number Of Ingredients 11
Steps:
- Preheat the oven: To 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper; set aside.
- Combine the dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Combine the wet ingredients: Beat the sugar, cream cheese and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and sour cream until well combined.
- Mix the two: Add all the flour mixture and stir until just combined. Do not overmix.
- Finish the cookie dough: Gently fold in blueberries. Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
- Bake the cookies: Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes, mine took the full 18 minutes. Cool on the baking sheets for 5 minutes then transfer to a wire rack and cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 160 kcal, Carbohydrate 20 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 87 mg, Fiber 1 g, Sugar 11 g
SIMPLE BLUEBERRY CAKE
Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.
Categories Desserts & Sweets
Time 1h
Yield Serves: 12
Number Of Ingredients 12
Steps:
- Topping
- Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
- Cake
- Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
- Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
- Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
- Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.
Nutrition Facts :
BLUEBERRY OAT COOKIES
My first born's love of blueberry's has me making these quite often. Either fresh or frozen work fine.
Provided by CoffeeB
Categories Drop Cookies
Time 22m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream butter and brown sugar.
- Beat in egg and vanilla.
- Combine oats, flour, cinnamon, salt, baking soda and baking powder.
- Gradually add to the creamed mixture.
- Stir in blueberries.
- Drop by heaping tablespoonfuls 2 inches apart onto lightly greased baking sheets.
- Bake at 350 degrees for 12-14 minutes.
- Remove to wire racks to cool.
OATMEAL BLUEBERRY COOKIES
A new favorite of BF and DS, both who love oatmeal and blueberries, so I thought why not combine the two!
Provided by LAURIE
Categories Drop Cookies
Time 18m
Yield 3-4 dozen
Number Of Ingredients 11
Steps:
- Mix dry ingredients together and set aside.
- Cream butter and sugars.
- Add egg and honey, mix well.
- Stir in dry ingredients. Stir in blueberries.
- Drop by rounded teaspoons on parchment lined cookie sheets.
- Bake at 350° for about 8-10 minutes, until golden on the edges and just set.
- Cook them too long and they will be hard and they are better chewy.
- Cool on racks, store airtight.
BLUEBERRY-AND-CREAM COOKIES
This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 14 cookies
Number Of Ingredients 11
Steps:
- Line two baking sheets with parchment paper; set aside.
- In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
- Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
- Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.
WHITE CHOCOLATE CHIP-BLUEBERRY COOKIES
Not your ordinary chocolate chip cookie ? these are made with white chips and dried blueberries for a unique twist.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and dried blueberries.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
HEALTHY MAKE AHEAD BREAKFAST COOKIES
These Healthy Breakfast Cookies are all super easy to make and great for an easy breakfast or healthy afternoon snack!
Provided by She Likes Food
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 77
Steps:
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating.
Nutrition Facts : ServingSize 1 Cookie, Calories 132 calories, Sugar 8.7 g, Sodium 36.8 mg, Fat 0.2 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 2.1 g, Protein 3 g, Cholesterol 0 mg
SOFT BLUEBERRY BUTTON COOKIES
I have fond memories of picking blueberries and enjoying icy cold lemonade at my aunt's house. This cookie is an attempt to marry those two flavors and memories. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugars and lemon zest until light and fluffy. Beat in egg. Beat in yogurt, juice and extract until blended. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button., Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool slightly., In a small bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set. Store in airtight containers.
Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
BLUEBERRY MUFFINS
These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you'll appreciate this easy breakfast recipe.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
- Mix all of the topping ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
BLUEBERRY CRISP RECIPE
Steps:
- *The cornstarch will thicken the filling, but I've made it without and it's just as good, so feel free to omit if desired. If you like more crumble, increase the oats to 2/3 cup and butter to 8 tbsp. For all other ingredient substitutions, see notes above in this post.Preheat oven to 375 F. Grease an 8x8 pan (or double the recipe for a 9x13). If using frozen berries, thaw first. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan. Combine all remaining ingredients except butter in a mixing bowl. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen. Serve either hot or cold. If you try the recipe, be sure to rate it below!View Nutrition Facts
Nutrition Facts : Calories 160 kcal, ServingSize 1 serving
BLUEBERRY PIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
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- Add the thawed blueberries to the butter and sugar and cream at a high speed. You want to "mash" the blueberries into the mixture, making it so that they are puréed and fully combined with the butter and sugar. The mixture should be a deep purple color.
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- In a large mixing bowl of an electric mixer beat together soften coconut oil (or butter) and brown sugar until smooth. Add in egg and vanilla and beat again for 2 minutes or until smooth.
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From tasteofhome.com
Author Molly Allen
BLUEBERRY ANGEL FOOD CAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (5)Total Time 8 hrs 15 minsCategory DessertCalories 269 per serving
BLUEBERRY GRANOLA BREAKFAST COOKIES RECIPE | CHATELAINE
From chatelaine.com
3.6/5 (125)Total Time 1 hr 10 minsCategory RecipesCalories 191 per serving
EASY-TO-MAKE BLUEBERRY SCONES RECIPE - FOOD STORAGE MOMS
From foodstoragemoms.com
Ratings 3Category BreakfastCuisine AmericanTotal Time 50 mins
BLUEBERRY RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
OUR FAVORITE BLUEBERRY RECIPES | MARTHA STEWART
From marthastewart.com
BLUEBERRY COOKIE RECIPES | ALLRECIPES
From allrecipes.com
BLUEBERRY CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
55 BEST KETO BLUEBERRY RECIPES - LOW CARB - I BREATHE I'M ...
BLUEBERRY RECIPES | ALLRECIPES
From allrecipes.com
SMOOTHIE RECIPES - BLUEBERRY.ORG
From blueberry.org
BLUEBERRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RECIPES - BLUEBERRY.ORG
From blueberry.org
OUR BEST BLUEBERRY RECIPES | MYRECIPES
From myrecipes.com
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