Blueberries with lemon is one of my favorite flavor pairings for a dessert. My latest creation with the duo are these lemon glazed blueberry bites, plump cookies bursting with fresh blueberries.
Incorporating a blend of cream cheese and butter to the dough ensures that each bite is tender and chewy. Lemon zest perfumes the cookies while a drizzle of fresh lemon glaze adds an extra hit of citrus. Serve slightly chilled for an irresistible taste of summer.
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Lemon Glazed Blueberry Bites
- Total Time: 3 hours 40 minutes
- Yield: 36 1x
Description
Plump lemon cookies bursting with fresh blueberries.
Ingredients
- 2 cups (200 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 oz (115 g) reduced-fat cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- Zest of 1 lemon
- 1/2 cup (100 g) sugar
- 1/4 cup (50 g) brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups (210 g) blueberries
Lemon Glaze
- 3/4 cup (95 g) powdered sugar
- 2 1/2 tbsp (35 ml) lemon juice
Instructions
- Whisk together flour, baking powder, and salt in a small bowl.
- Beat cream cheese, butter, and lemon zest in a large mixer bowl at medium speed until smooth.
- Add sugars and beat until fluffy; add vanilla and egg and beat until combined.
- Reduce speed to low and gradually add flour mixture; beat just until incorporated. Carefully fold in blueberries.
- Cover dough and chill in the refrigerator for at least 3 hours or up to overnight.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper; let dough stand at room temperature for 15 minutes.
- Gently form 1 1/4-inch balls of dough and place two inches apart on prepared baking sheets.
- Bake, rotating pans halfway through, for 12 minutes, until cookies are lightly golden.
- Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
- To prepare glaze, whisk together powdered sugar and lemon juice in a small bowl.
- Place wire rack with cookies over a piece of wax paper; drizzle cookies with glaze and let set before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Carbohydrates: 13
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Frequently Asked Questions
Why does this dough use cream cheese alongside the butter?
The article explains this directly: blending 4 oz reduced-fat cream cheese with ½ cup butter ensures each cookie is tender and chewy rather than crisp. The cream cheese adds moisture and a very slight tang that plays against the lemon glaze. 
Why does the dough need to chill for at least 3 hours?
The cream cheese and butter dough is soft and the fresh blueberries add moisture. Chilling for at least 3 hours (or overnight) firms the dough so you can roll it into 1¼-inch balls without them spreading too much or losing the berries during shaping.
Should I serve these warm or cold?
The article specifically recommends serving them slightly chilled for the best flavor — the lemon glaze sets on the cookies as they cool on the wire rack, and the chilled temperature brings out the blueberry and citrus flavors.
