I had an idea to use fresh blueberries in cookies. Then I came across a recipe for lemon blueberry cheesecake cookies from Betty Crocker. Well, that idea sounded even better, so I decided to try it out.
The Betty Crocker one uses premade sugar cookie dough and then adds pieces of cream cheese and blueberries. I didn’t have any premade cookie dough, so I made my own.
These basically tasted like sugar cookies with fresh blueberries. Even though I could see the cream cheese, I didn’t think the taste was that apparent and it didn’t blend in enough to take like cheesecake. I still liked it, though next time I think I’ll just leave out the cream cheese and call them blueberry cookies.
Blueberry Cheesecake Cookies
8oz cream cheese, cut into cubes about 1cm x 1cm
1 cup blueberries
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Mix in the flour mixture until dough forms.
3. Take dough ball about 1 1/2 inch in diameter. Flatten ball and stick in 3 small pieces of cream cheese onto surface. Then gradually roll dough ball back up so that it covers the cream cheese. Add about four fresh blueberries to the top of the dough ball, making small indents so that they stay in the dough. Place on baking sheet lined with silpat mat or parchment paper. Repeat with remaining dough, spacing about 2 inches apart.
4. Bake about 10 minutes in the oven, or until golden.
Adapted from Betty Crocker