Hello, I’m Ashley – aka the Pint Size Baker. I had the opportunity to take a baking class with a woman by the name of Jamie Gorey. Jamie and her friend/business partner, Jill, have a cookbook and baking blog called Two Chicks from the Chicks. It was through our chance meeting at the class that I was asked to write this guest blog!
Since we are right in the heart of summer, I couldn’t resist baking up something that involves two of summer’s best fruits: lemons and blueberries!
This recipe is what I like to affectionately call, Lemon Blueberry Drops of Sunshine (Cookies).
Let’s get started. First things first per usual: Prep.
First combine the flour, baking powder, baking soda, and salt in a small bowl. Whisk together to combine.
Next combine the sugar, softened butter, eggs, lemon juice, lemon zest, and lemon extract until light and fluffy. Before we move on, however, I have to give a HUGE THANKS to Jamie for introducing me to lemon extract while baking the lemon meringue pie in her class! Without it, these cookies would be left with a void of extra lemony goodness, and if you’re a lover of all things lemon like me, you KNOW how serious of a crime that is!
Next step is to incorporate the dry ingredients into the wet… 1/3 at a time. ALWAYS remember the rule of thirds when combining ingredients when baking. It allows for the best possible incorporation.
Once all of the ingredients are combined (without overworking), it’s time to fold in the fresh blueberries. I found these awesome, plump, juicy ones at the local farmer’s market, but your standard grocery will have them too! Summer is the BEST time for lemons and blueberries… both in flavor and cheapness!
Next, line a baking sheet with parchment paper (or lightly grease) and drop cookies (hence, the name… get it?!) onto the sheet and bake at 375 degrees for 11-12 minutes. Just until the cookie edges are golden brown.
The next and final step is to stare longingly at the oozing blueberry lemon goodness and then….
***Pint-Size Baker suggestion: Store these cookies in the refrigerator as they have a tendency to spoil quicker as a result of the moist blueberries.
2 cups plus 1 tbsp flour (divided)
1.5 cups blueberries
1 cup sugar
1/2 cup softened butter
1 tsp grated lemon peel
2 tbsp fresh lemon juice
1 tsp lemon extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Step 1: Preheat oven to 375 degrees.
Step 2: While oven is preheating, toss blueberries with 1 tbsp flour to coat and set aside.
Step 3: Whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 4: With hand mixer or whisk, combine sugar, butter, eggs, lemon peel, lemon juice, and lemon extract until light and fluffy.
Step 5: Combine dry ingredients in with the wet 1/3 at a time until all ingredients are incorporated.
Step 6: Fold blueberries in with cookie dough mix.
Step 7: Line a cookie pan with parchment paper or lightly grease and drop cookies on evenly spread apart. Each cookie sheet should fit about 12 cookies.
Step 8: Bake from approximately 12 minutes or until edges are golden brown.
Step 9: Enjoy warm, cold, or room temperature, which ever you prefer. But the most important thing in this step is to ENJOY the little, scrumptious drops of sunshine!