Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (6g) fresh lemon zest
  • 1 cup (150g) fresh blueberries
  • 1 tbsp (8g) all-purpose flour
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Add the lemon zest directly into the butter mixture.
  2. Beat in the egg and vanilla extract until the mixture is smooth and pale.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually pour the dry ingredients into the wet mixture, mixing on low speed until just combined.
  4. Toss the blueberries in 1 tablespoon of flour. Using a rubber spatula, gently fold the berries into the dough until distributed.
  5. Scoop the dough onto baking sheets lined with parchment paper or silicone mats.
  6. Bake for 12 minutes until the edges are golden.
  7. Prepare the optional glaze by whisking together powdered sugar and fresh lemon juice. Drizzle over cooled cookies.