I’m fortunate to live about five miles from a family-owned blueberry farm. I stumbled upon the farm a few summers ago and now I’m a regular, picking a few pounds of berries every week or so. There’s something peaceful about the work (though if you go picking, you quickly understand why the grocery store charges such high prices for a small container of blueberries!), and owner Liz Giusto often gives me great recipe ideas. Last week, we discussed cookies with fresh blueberries and it wasn’t long before I was turning the idea into dough.
I’ve never met a blueberry-lemon baked good I haven’t loved (see blueberry-Mascarpone muffins, blueberry-lemon loaf cakes, and blueberry crumb bars!), yet these lemon glazed blueberry bites are my new favorite. The plump little cookies burst with fresh blueberries and a drizzle of lemon glaze adds an extra hit of citrus. Serve slightly chilled for an irresistible taste of summer.
Lemon Glazed Blueberry Bites
Adapted from Serious Eats
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
4 ounces reduced-fat cream cheese, softened
1/2 cup unsalted butter, softened
Zest of 1 lemon
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 large egg
1 1/2 cups blueberries
3/4 cup powdered sugar
2 1/2 Tbsp lemon juice
Whisk together flour, baking powder, and salt in a small bowl. Beat cream cheese, butter, and lemon zest in a large mixer bowl at medium speed until smooth. Add sugars and beat until fluffy; add vanilla and egg and beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Carefully fold in blueberries. Cover dough and chill in the refrigerator for at least 3 hours or up to overnight.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper; let dough stand at room temperature for 15 minutes. Gently form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes, until cookies are lightly golden. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
To prepare glaze, whisk together powdered sugar and lemon juice in a small bowl. Place wire rack with cookies over a piece of wax paper; drizzle cookies with glaze and let set before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.
Yield – 36 cookies (serving size: 1 cookie)
Calories – 90
Carbs – 13