Soft Blueberry Cookies

Soft Blueberry Cookies recipe

When I first spotted this recipe, I could not quite believe they weren’t laced with a ton of food colouring. So untrusting was I, I had to make them just to make sure. And purely for quality control purposes, please know I ate a large quantity of this batch of Soft Blueberry Cookies, just for you.

These colourful cookies are a great standby recipe to have in your back pocket; they’re egg free and the blueberries have to be frozen, to ensure the amazing colour, so keep a big bag in the freezer at all times. The cookies have a soft, almost cakey texture, not too sweet, buttery and packed with blueberry flavour and white chocolate. They would make a brilliant ice cream sandwich, or an accompaniment to a mousse or just nibble delicately with a cup of tea. The recipe is mainly a stand mixer/whisk based affair, so you won’t even break a sweat making them, and while it’s still pretty warm, that’s a huge win.

Bright blue, fruity cookies, these are colourful little treats which must, almost certainly, count as one of your five a day.

Here are the stars of this cookie show. The frozen blueberries need to be defrosted before you start, so I just gave them a swift 60 to 90 seconds in the microwave or a couple of minutes on the hob in small pan would work too. The lemon gets a little mix with the sugar to add some zest and brightness to the whole procedings.

Start with your blueberries and their little defrost to ensure they’re extra juicy, then leave them to cool. Next, zest the lemon and add to the caster sugar and give it a quick mix in the bowl of your stand mixer to combine.

Drop in the soft butter and beat until much lighter and fluffier, for around 4 minutes.

Add a tablespoon lemon juice to the blueberries, then pour into the butter, along with the juices, and beat for another 3 to 4 minutes until the colour is uniform and the berries are totally incorporated. Give everything a good scrape down as you go.

Gently mix in the flour, salt and baking powder until you have a soft dough, then fold in the white chocolate chips/chunks.

Now, scrape the dough into a food bag or cling film and leave to rest and chill in the fridge for at least half an hour or overnight, if you prefer.

When you’re ready to cook the beautiful creations, pre heat the oven to 170℃ fan assisted and line two large baking sheets. Using a medium sized ice cream scoop or a heaped tablespoon, dollop the cookie dough, well spaced apart, on to the trays.

Bake them for 5 minutes, then rotate the trays, to ensure an even bake, then put back into the oven for a further 5 to 6 minutes. The blueberry cookies are ready when they’re just turning golden at the edges and are firm to touch, but not too firm.

Now, you have to leave these to cool before you tuck in as, the clues in the title, they’re soft. But when you’re ready, these are a bright mouthful of joy, not too sweet, with a bite of white chocolate.

Please admire my coordinated blue nails, I’m not that organised, this was so more by luck than judgement.

I’m not a huge fan of Instagramable food, but for these Blueberry Cookies, I’m so prepared to make an exception.

Lucy x

Soft Blueberry Cookies recipe

Makes 20 to 24 cookies

You will need a stand mixer or a bowl with a hand whisk and lined baking sheets

170g frozen blueberries, defrosted

150g caster sugar

Zest of a lemon, plus a tablespoon of lemon juice

180g soft butter

A pinch of salt

240g plain flour

1 teaspoon baking powder

100g white chocolate chips or chopped chocolate

Line two large baking sheets with greaseproof paper.

Defrost your frozen blueberries for either 60 to 90 seconds in the microwave or in a small pan over a low heat for around 2 to 3 minutes until defrosted. Leave them to cool.

In the bowl of your stand mixer or in a large bowl with a hand mixer, mix the caster sugar with the lemon zest until combined. Next, add the soft butter and mix until much lighter in colour and texture, for around 3 to 4 minutes.

Add the cooled blueberries, and any juices, with a tablespoon of lemon juice and beat for another 3 to 4 minutes until the mixture is evenly blue and the berries are totally incorporated. Mix in the flour, pinch of salt and baking powder until you have a soft dough then fold through the white chocolate chips or chunks.

Scrape the dough into a food bag or wrap it in cling film and put in the fridge for 30 minutes to chill down and rest, or overnight if you like.

Pre heat the oven to 170℃ and place large tablespoons (or I used a medium sized ice cream scoop) of the chilled dough, spaced well apart, onto the baking sheets. Cook for 5 minutes, then rotate the baking sheets to ensure the cookies are cooked evenly, and cook for a further 5 to 6 minutes. The blue cookies are done when they’re just firm to the touch, turning slightly golden on the edges and smelling amazing.

Leave the cookies to cool completely on the tray, they’re super soft, then devour in fruity mouthfuls.

These cookies will keep in an airtight container for 2 to 3 days, although they do get softer, but no less delicious.