- 2-2/3 cups (320 g) All purpose flour
- 3/4 tsp (4 g) Baking powder
- 1-1/2 cup (3 sticks) Butter unsalted
- 3/4 cup (149 g) Sugar white
- 1/4 tsp Kosher Salt
- 1-1/2 cup Blueberries fresh
- 1 lemon Lemon zest
- 1 TBSP Pure maple syrup
- small amount for sprinkling on top Sugar white
Dreaming about blueberries the other night, I know really, so had to have them. Fresh blueberries can be tricky because they have different levels of sweetness and tartness in the same container. So I needed to find a way to balance the fresh blueberries to a more even taste.
Using pure maple syrup and lemon zest is a great way to add flavor and sweetness to the blueberries.
Please visit the accompanying post on matching flavor for this cookie;
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In a bowl add the blueberries, maple syrup, and the zest of 1 lemon and stir around. Loosely cover the bowl with plastic wrap and let it sit for at least 1 hour. I let mine sit for 2. Stir it around once in a while just to keep the berries rotated. If you use more maple syrup the blueberries will hold too much liquid and make your cookies to wet and soft.
Preheat your oven to 325° and line 2 cookie pans with parchment paper and set aside.
Weigh or measure flour, baking powder, and salt and run a whisk through it to blend and set the bowl aside. In a hand-held or stand mixer (I use a KitchenAid Stand Mixer) cream the sugar and the butter till light and fluffy. Slowly add the flour, salt, and baking powder mixture to the butter and sugar bowl. Just mix till it is all incorporated stopping and scraping down the sides and across the bottom if needed.
Since this recipe calls for fresh berries if you add the marinated berries to the mixer only stir for about 10 to 15 seconds or it will start to break up the blueberries too much. I used a spatula to fold it into cookie dough after I did 10 seconds in my stand mixer. I use a OXO Good Grips Cookie Scoop Medium and added 12 scoops to a cookie pan. Sprinkle a little sugar on top and bake 18 to 20 minutes till just a little brown around the bottom edges.