It wouldn’t be summer without taking time to recognize one of its best combos, lemon and blueberry.
Typically, I appease this annual craving with a stash of seasonal cupcakes from Sprinkles. However, this year I resolved to make something myself.
Skimming my Pinterest collection, I stopped at Lemon Blueberry Pudding Cookies and revisited the details. There was more than the name implied – white chocolate, a huge bonus. Plus, the pudding mix makes cookies soft and keeps them soft for days.
I saw potential for the perfect summer cookie, just a few tweaks.
- More so a change than a tweak, the recipe calls for dried blueberries. I used fresh (ahem, thawed). Regretfully, I didn’t study the right tricks beforehand and learned it’s nearly impossible not to burst berries while folding them into dough. Hence, each cookie had blue streaks of character.
- In addition to the zest of one lemon, I used the juice of half a lemon for extra flavor.
- I used real white chocolate chips. The recipe also says white chocolate chips. Nonetheless, labels are deceiving if you’re not careful. Not “White Baking Morsels” or “Classic White Chips” where the second ingredient is some form of palm kernel and palm oils. Look for cocoa butter.
- The baking instructions were 350 degrees for 10 minutes. Adjusting for my Mrs. Fields standards, I baked the cookies at 300 degrees for 18 minutes.
- The recipe yield was three dozen cookies using rounded tablespoons. I ended up with nearly two dozen using my generous ice cream scooper. Though I haven’t mastered consistent scoops.
Of course, you must eat a cookie warm. So with the second tray baking, and the first cooling, I sampled one.
Super soft, the Lemon Blueberry Pudding Cookie fell apart in my hands as I took a bite. It had a mild lemon flavor and its tender texture reminded me of cake. The pockets of melted white chocolate were indulgent, while the hidden blueberries were a juicy surprise.
I continued tasting that night and into the next day, keeping the cookies refrigerated due to the blueberries. The pudding mix really made a difference. Even cold, the cookies were soft.
As the days continued, I found room temperature best. You had the moist cake consistency and a slight cookie chew.
I give this recipe 4.5 out of 5 stars. Next time, I’ll use the blueberries frozen and toss them in a touch of flour to help prevent the blue streaks. If that doesn’t work, I’ll just embrace the pop of color.
Now it’s your turn to decide, fresh blueberries or dried? For the full recipe, please visit Two Peas & Their Pod.