Blueberry White Chocolate Cookies

Ingredients (makes about 12-16 cookies)

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar (or ½ cup white + ¼ cup brown sugar)
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon lemon zest (optional, for brightness)
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• ¾ cup white chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).
4. Beat in the egg, vanilla extract, and lemon zest until well combined.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Gently fold in the blueberries and white chocolate chips. The dough will be slightly sticky and may turn a beautiful purple color from the blueberries.
7. Scoop dough onto the prepared baking sheet using a cookie scoop or spoon (about 2 tablespoons per cookie). Space them 2 inches apart. Gently press down the tops if desired.
8. Bake for 12-15 minutes, until the edges are lightly golden but the centers are still soft.
9. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• For extra purple color, you can add a tiny drop of purple food coloring (optional).
• Frozen blueberries work great — they help keep the dough cool and prevent spreading too much.
• Store in an airtight container for up to 3 days, or freeze baked cookies for longer storage.

Enjoy your beautiful and delicious blueberry cookies! They’re perfect with a glass of milk or a cup of tea.