1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 eggs, room temperature
2 tsp. pure vanilla extract
Zest of one lemon
Juice of one lemon
3 1/4 cups cake flour (not all-purpose flour)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups blueberries
In a large bowl using a hand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time and beat after each addition. Add vanilla, lemon zest, and lemon juice and beat to incorporate.
In another bowl, whisk together cake four, baking powder, baking soda, cinnamon, and salt. Slowly add to batter. Scrape down the bowl as needed and mix until incorporated. Gently fold in blueberries. Chill dough in refrigerator for at least an hour and up to overnight.
Preheat oven to 350 degrees. Place rounded, teaspoon-sized mounds of dough on a cookie sheet lined with parchment. Bake for 11-14 minutes until the bottoms look slightly browned (the edges should not brown).
Cool on a wire rack.
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