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.
