Description
Soft and chewy cookie nuggets bursting with fresh blueberries and zesty lemon—an uplifting bite-sized summer treat.
Ingredients
Units
Scale
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup fresh blueberries
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Cream butter and sugar until fluffy. Beat in egg, lemon juice, and zest.
- Stir in flour, baking soda, and salt. Gently fold in blueberries.
- Drop spoonfuls onto baking sheet and bake for 10–12 minutes until edges are lightly golden.
- Cool on pan before serving.
Notes
- Use small, firm blueberries to prevent excess moisture.
- Chill dough briefly if batter is too soft to handle.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie nugget
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
