Blueberry Bliss Cookies

by Emily
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.

Blueberry Bliss Cookies

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.

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