Lemon Blueberry Cake Cookies
These lemon blueberry cake cookies are so moist and delicious, made with a homemade lemon cake batter with fresh blueberries, and are topped with a simple glaze.
Servings: 32 Cookies
Ingredients
Lemon Blueberry Cake Cookies
- 1 cup butter, room temperature
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 2 ¼ cup all purpose flour
- 1 teaspoon baking powder
- 1 cup fresh blueberries
Glaze Drizzle
- ½ cup powdered sugar
- 1½ teaspoons lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Lemon Blueberry Cake Cookies
- In a large mixing bowl, beat the butter, cream cheese, and sugar together until well incorporated.
- Add egg, lemon zest, and lemon juice. Mix well.
- Using a separate bowl, whisk together flour and baking powder. Add to the cream cheese mixture and mix well.
- Gently stir in blueberries.
- Cover with plastic wrap and chill in the refrigerator for 1 hour.
- Roll dough into 1 inch balls and then place on the prepared baking sheet.
- Bake for 20-24 minutes, remove from the oven, let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Glaze Drizzle
- In a small bowl, add powdered sugar, lemon juice, and vanilla. Stir to combine and drizzle or dip the tops of the cookies into the glaze.