Blueberry and lemon is such a classic combo for a dessert and especially for a pound cake. But, what if you don’t want a whole, cake? What if you just want a cookie, or two, or three? Well here you are - half cookie, half cake, and all flavor. It’s sort of like a muffin top, but not as crunchy. It’s sort of like a cake, but not as crumbly. It’s a fluffy, tender, cookie chocked full of tangy blueberries.
Makes 18-20 medium sized cookies
½ cup butter, softened
1 cup sugar
Grated zest and juice from 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup whole milk or fresh ricotta
8 oz blueberries, washed and picked through
Preheat oven to 375°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Beat in lemon zest and egg.
Whisk flour, baking powder and salt together in a medium bowl, set aside. Whisk ricotta and lemon juice together in a small bowl. Add ricotta mixture to bowl, beat on low until combined, it will look grainy and broken. Add flour to bowl, and beat on low until combined. Remove bowl and gently fold in blueberries.
Drop scant 1/8 cup measures of dough (approx ½ of an average ice cream scoop) on parchment lined baking sheets. Press down into a disk about ¼ of an inch thick. Bake for 15-20 minutes until golden around the edges. Cool on wire racks.