Blueberry Bliss Cookies

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If you’re looking for a soft, bakery-style cookie bursting with fruity flavor, these Blueberry Bliss Cookies are your new go-to treat. Made with fresh blueberries, a touch of sour cream for tenderness, and a hint of vanilla, these cookies are light, pillowy, and absolutely irresistible. Whether you’re baking for a summer brunch, afternoon snack, or just to treat yourself, this recipe delivers pure cookie joy.

Why You’ll Love This Recipe:

• Incredibly Soft: Sour cream adds moisture and creates a tender texture.

• Bursting with Blueberries: Every bite is loaded with fresh, juicy berries.

• Simple Ingredients: You likely have everything in your pantry.

• Perfect for Summer: Light and fruity, ideal for warm-weather baking.

Ingredients Breakdown

• 1 cup fresh blueberries – Provides bursts of juicy, fruity flavor in every bite.

• 2 cups all-purpose flour – Creates structure and a soft crumb.

• 1/2 teaspoon baking powder – Adds gentle lift for a cake-like texture.

• 1/4 teaspoon salt – Balances sweetness and enhances flavor.

• 1/2 cup unsalted butter, softened – Adds richness and helps with creaming.

• 1 cup granulated sugar – Sweetens the cookies and helps with spread.

• 1 large egg – Binds ingredients and adds tenderness.

• 1 teaspoon vanilla extract – Infuses a warm, aromatic note.

• 1/4 cup sour cream – Keeps the cookies moist and tender.

Tips and Tricks:

• Use Fresh, Firm Blueberries: Softer berries can break easily and turn the dough purple.

• Don’t Overmix: Gently fold to keep the cookies light and fluffy.

• Sour Cream Sub: Greek yogurt can be used for a tangy alternative.

• Want Extra Blueberry Flavor? Add a handful of dried blueberries too.

Variations and Customizations:

• Lemon Zest: Add 1 teaspoon of lemon zest for a citrusy twist.

• White Chocolate Chips: Stir in ½ cup for extra indulgence.

• Glaze It: Drizzle with lemon glaze for a bakery-style finish.

• Whole Wheat Option: Replace half the flour with whole wheat for a heartier texture.

Pairing Suggestions:

• Serve With:

  • Iced tea or lemonade

  • Vanilla ice cream for a cookie sandwich

• Enjoy As:

  • A breakfast treat with coffee

  • A mid-day snack

  • A sweet addition to brunch spreads

Storage Instructions:

• Room Temp: Store in an airtight container for up to 3 days.

• Refrigerator: Lasts up to 5 days—reheat gently to soften.

• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp before serving.

Popular Questions:

Can I use frozen blueberries?

Yes, but do not thaw before adding to prevent excess moisture. Toss with a little flour to prevent color bleeding.

Can I make the dough ahead?

Yes! Chill dough for up to 24 hours before baking. Let it sit at room temp for 10–15 minutes before scooping.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend for best results. Texture may vary slightly.

Blueberry Bliss Cookies

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• Author: easysweetmeal
• Total Time: 30 minutes
• Yield: 24 cookies 1x

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Description

Pillowy-soft, cake-like cookies studded with juicy blueberries and a hint of tangy sour cream. Sweet, tender, and bursting with berry goodness!

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Ingredients

Scale 1x2x3x

• 1 cup fresh blueberries

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• ¼ cup sour cream

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Instructions

Step 1: Preheat and Prep

• Preheat oven to 375°F (190°C).

• Line baking sheets with parchment paper or silicone baking mats.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, cream butter and sugar until light and fluffy (about 2 minutes).

• Beat in the egg and vanilla extract until well combined.

Step 4: Combine Wet and Dry

• Gradually add the dry ingredients to the wet ingredients, mixing slowly.

• Alternate adding sour cream with the flour mixture until fully incorporated.

Step 5: Fold in Blueberries

• Gently fold in the blueberries, being careful not to crush them.

Step 6: Shape and Bake

• Drop spoonfuls of dough (about 1–2 tablespoons each) onto the prepared baking sheet, spacing about 2 inches apart.

• Bake for 12–15 minutes, or until edges are lightly golden.

Step 7: Cool

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• These cookies are soft and cake-like, almost like muffin tops.

• Perfect for seasonal baking when blueberries are at their peak.

• Easily adaptable and kid-approved!

• Prep Time: 15 minutes
• Cook Time: 12–15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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