These sourdough lemon blueberry cookies are a delightful treat that brings together the bright flavors of lemon and blueberries. They’re soft, sweet, and perfect for any time of day. Whether you’re baking for a family gathering or just craving something special at home, these cookies will surely satisfy your sweet tooth.
Why You Will Love This Recipe
This recipe is for everyone. It’s easy, quick, and requires simple ingredients. You don’t need to be a pro in the kitchen to make these delicious cookies. With minimal prep, you can whip them up in no time. Plus, the combination of lemon and blueberries adds a refreshing twist that everyone will love.
How to Make Cookies
Making these cookies is a straightforward process. Start by creaming the butter and sugar. Then, mix in the egg and lemon juice. After that, you’ll fold in the sourdough starter and the dry ingredients. Finally, gently incorporate the blueberries, scoop the dough onto a baking sheet, and bake!
What You Need
- 1 cup sourdough starter
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Step-by-Step
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the egg, lemon juice, and lemon zest until well combined.
- Stir in the sourdough starter until fully mixed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture until just combined.
- Gently fold in the fresh blueberries.
- Drop spoonfuls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired and enjoy!
How to Serve Cookies
These cookies are delightful on their own or paired with a cup of tea or coffee. They’re great for snack time or as a dessert after dinner. Consider serving them at a picnic, birthday party, or any gathering where you want to bring smiles.
How to Store Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to store them for a longer time, you can freeze them. Just make sure to place them in a freezer-safe bag or container. When you’re ready to enjoy, let them thaw at room temperature.
Recipe Tips
- Make sure your butter is softened to ensure a smooth cookie dough.
- Don’t overmix the dough once you add the flour to keep cookies tender.
- For a sweeter cookie, you can increase the sugar slightly.
- Using fresh blueberries is best, but frozen will work if they are not available.
- Don’t skip the lemon zest as it enhances the lemon flavor.
Variations & Swaps
- Try replacing the blueberries with raspberries or strawberries for a berry twist.
- Swap regular butter for coconut oil for a dairy-free option.
- Add white chocolate chips for a richer flavor.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. When you’re ready to bake, just scoop the dough onto a baking sheet and bake as directed. This will help the flavors develop even more.
Can I freeze these cookies?
Absolutely! To freeze, place cooled cookies in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
How do I reheat the cookies?
To reheat, simply place them in the microwave for a few seconds. You can also warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will make them soft again and bring back their lovely flavor.
What can I substitute for the sourdough starter?
If you don’t have sourdough starter, you can use plain yogurt or buttermilk as a substitute. However, the texture might be slightly different.
What if my cookies come out flat?
If your dough is too warm, the cookies might spread more than expected. To avoid this, make sure your dough is chilled before baking. Also, ensure that your baking soda is fresh, as expired baking soda may affect the rising action.
Sourdough Lemon Blueberry Cookies
Ingredients
Cookie Ingredients
- 1 cup sourdough starter
- 1 cup butter, softened Make sure your butter is softened.
- 1 cup sugar Increase for a sweeter cookie if desired.
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest Don’t skip this; it enhances the flavor.
- 2 cups all-purpose flour
- 1 teaspoon baking soda Ensure it is fresh.
- 1/2 teaspoon salt
- 1 cup fresh blueberries Fresh is best, but frozen will work.
- as needed Powdered sugar for dusting Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the egg, lemon juice, and lemon zest until well combined.
- Stir in the sourdough starter until fully mixed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture until just combined.
- Gently fold in the fresh blueberries.
- Drop spoonfuls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired and enjoy!
