Ingredients

12 oz (340 g) fresh blueberries

1/4 cup (50 g) granulated white sugar

1 tbsp (15 ml) lemon juice

1 tsp vanilla

1/2 tbsp (4 g) cornstarch

2 1/2 cups (313 g) all-purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp salt

1 cup (224 g) unsalted butter, softened

1 1/4 cups (250 g) granulated white sugar

1 egg, at room temperature

1 tbsp vanilla

1/4 cup (50 g) granulated sugar for sprinkling over the cookies (optional)

Instructions

Step 1: Prepare the blueberry jam by combining the blueberries, sugar, lemon juice, vanilla, and cornstarch in a medium pot. Cook over medium-low heat for 30-40 minutes until very thick, stirring and mashing some berries halfway through. Remove from heat and let cool completely.

Step 2: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

Step 3: In a large bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

Step 4: Using an electric mixer, cream the softened butter and 1 1/4 cups sugar on high speed until fluffy, about two minutes.

Step 5: Add the egg and 1 tablespoon vanilla to the butter mixture and mix on medium speed until pale and fluffy, about 1-2 minutes.

Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until the dough comes together, scraping down the sides as needed.

Step 7: Fold the cooled blueberry jam into the dough gently using a rubber spatula.

Step 8: Scoop the dough into 2-tablespoon sized balls and place them on the prepared cookie sheets. Sprinkle each cookie with the remaining 1/4 cup sugar if desired. Bake six cookies at a time.

Step 9: Bake for 10-13 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to the blueberry jam while cooking.

If fresh blueberries are unavailable, frozen blueberries can be used but may require longer cooking for the jam to thicken.

To make the cookies vegan, substitute the butter with a plant-based alternative and use a flax egg instead of a regular egg.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well but may release more liquid. Cook the jam for a bit longer to ensure it thickens properly before folding it into the dough.

Will the blueberry jam make the cookies soggy?

The jam is cooked down and thickened with cornstarch, so it won’t make the cookies soggy. Folding it into the dough creates a flavorful swirl without adding excess moisture.