Blueberry Buttermilk Cookies

So it was Sunday late afternoon and I didn’t quite know what to do with myself, which is silly because I could sit and read or relax, watch TV… mmmm, no. I felt the baking bug coming on and the next thing I knew my head was stuck in the fridge looking at some blueberries and buttermilk. I googled, blueberry muffins..but, ah, those are really good but predictable and I wanted to make something else. Blueberry scones! Hmmm…I love scones but nah.. How about blueberry cookies? Yep!

I thought I would eat one one or two, the husband would have some and I would take the rest to work. Simple, good plan. Noooo! I ate five warm, delicious cookies one after the other and hubby had a couple. After that I had to take a good look at myself and step away from the zesty, fruity temptation on the plate.


I love lemon zest in baked goods and coking. It gives it a wonderful, fresh taste and smells so comforting! Feel free to add more if you like it really lemony. Or instead of vanilla extract, you good use lemon extract, which I had and forgot to use. I’ll have to bake this again gosh darn it 🙂

Here is everything incorporated using my trusted friend, Ms. KitchenAid. Best wedding gift thanks to my sister-in-law 🙂


Add the blueberries (I used fresh). You can always add more if you like more fruit than cookie 🙂 Maybe try some other fresh berries and see how it goes.


I believe I baked three or three and a half-ish trays of these if memory serves me correct.

If they could talk, they would be saying ‘We know we look cute but just wait until you take a bite when we come out of the oven oozing with blueberries and smelling sweet as can be’. Yeah, I think that’s what they would say 🙂


You have to chill these cookies 10-15 minutes before you bake them. Make sure the edges are a little brown before you take them out of the oven. In the meantime, you can make the glaze if you so wish. I didn’t really end up using it that much except to try it on a few cookies. The glaze makes it sweeter and to me, it tastes better without.


Just some pretty looking cookies with a little bit of character laying on a plate….


Along comes me and takes a bite. I glazed two here so they would look nice for the They are soft and satisfying 🙂


Recipe taken from Savory Simple

Note: I baked a little over 30. Mine were a good size but I bet you can get more if you make smaller cookies.

For the cookies
  • 3 cups all purpose flour
  • 2 teaspoons lemon zest
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ sticks (6 ounces) unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup buttermilk
  • 2 cups blueberries
For the glaze:
  • 1½ cups confectioners sugar
  • 2 tablespoons buttermilk
  • juice of half ½ a lemon
  • ½ teaspoon vanilla extract
  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. Whisk together the flour, zest, baking soda and salt.
  3. In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time and scrape down the side of the bowl. Add the vanilla.
  5. Alternate between the flour mixture and buttermilk, adding until all of the ingredients are incorporated. Stir in the blueberries.
  6. Scoop the cookie dough onto the parchment. Allow to chill for 10-15 minutes.
  7. Whisk together the glaze ingredients and set aside.
  8. Bake the cookies for 15 minutes, or until the edges are just starting to brown.
  9. Transfer the cookies to a cooling rack after a few minutes. Brush with the glaze.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s