Blueberry Lemon Cheesecake Cookies

Blueberries are everywhere right now. As I mentioned in my post a few weeks ago, I know it’s summer when blueberries are in abundance in the stores and are cheap! I’ve been trying to keep up with the supply in my house before they spoil. That’s how these cookies came about. I wanted to bake something different from the typical blueberry muffins, coffee cake and bars. I was so happy when I found this recipe from the blog Hot Polka Dot. These cookies are moist, rich and soft. Not to mention, the juicy burst of blueberry make them absolutely delicious.

You will need:

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
Juice of 1 lemon
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cups flour
1 cup blueberries
1/2 pkg cream cheese, cut into 1 tsp cubes

Place your butter and sugar in a large bowl with an electric mixer.

Cream together the butter and sugar on medium speed until it’s light and fluffy.

Blend in the lemon zest.

Then the lemon juice.

And finally the eggs.

Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour.

 Mix it into the wet ingredients.

Gently fold in the blueberries so as not to burst any.

Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape.

Place a 1 tsp cream cheese cube into the centre.

Form the dough around it creating a ball again.

Place on a lined baking sheet and bake them in a 350 degree fahrenheit oven for about
10 – 14 minutes until the edges brown slightly.

Transfer them to a cooling rack and cool completely.

Soft, chewy and delicious!

I love blueberry season.

Enjoy!